“I THINK EVERY WOMAN SHOULD HAVE A BLOWTORCH.” Julia Child
HAPPY MEMORIAL DAY!!!
This is an exciting day for 2 reasons. The first is that my son, Jeff, left this morning as part of a group of meteorologists, who will be storm chasing in the midwest. I am not sure where he will be over the next couple of weeks yet, but I pray that he will stay safe while having the experience of a lifetime. The second is that I got to use my new kitchen blowtorch! Very cool. And much easier than trying to put something under the broiler while watching it carefully!
THESE S’MORES ARE YUMMLY!!! You really do get all your favorite, familiar flavors from a S’more…the buttery graham cracker crust, a very decadent, creamy, chocolate center, and a light, sweet, marshmallowy top. It’s just a little more sophisticated. Oh, and let me tell you about the booze……
I have never been one to enjoy roughing it. I’m a girly girl and much prefer a luxury hotel over a campground any day. So these decadent little S’mores are perfect for me. And while you may leave the alcohol out to make this kid friendly, I would be inclined to add more than what the recipe called for!! There are 2 TBSP each of Grand Marnier, Creme de Cacao, and Kahlua. But in the final product, I really couldn’t tell that there was liqueur here except that the chocolate has a very deep, rich quality. And while I find working with marshmallow always to be a hair raising experience, it was well worth the fuss. These are going into my most favorite recipes. And I will definitely be experimenting with them in the future. Maybe some rum in the chocolate and some toasted coconut on top?! (There she goes with the coconut again……)
GRAHAM CRACKER CRUST:
- 1 box (3 sleeves) graham crackers, crushed
- 2 sticks unsalted butter, melted
- 1 TBSP granulated sugar
Preheat oven to 350°F. Crush crackers in a food processor. Add the sugar and the melted butter and process until well combined. Press the crumbs into the bottom of a 9-by-13 inch metal baking pan. Bake the crust until it starts to brown, about 10 minutes. Let cool completely.
- 8 large egg yolks
- 1 1/2 c confectioners sugar, sifted
- 2 TBSP Grand Marnier (or other cognac or brandy)
- 2 TBSP white Creme de Cacao
- 2 TBSP Kahlua
- 1 tsp pure vanilla extract
- 1/8 tsp salt
- 2 sticks (1 c) unsalted butter
- 2 TBSP dutch processed cocoa powder
- 12 oz semi sweet chocolate, finely chopped
- 2 c heavy cream, whipped to soft peaks
With an electric mixer, beat the egg yolks and confectioners sugar together, until they are thick and the color of butter. Beat in the Grand Marnier, Creme de Cacao, Kahlua, vanilla and salt. Melt the butter in a medium saucepan over low heat. Whisk in the cocoa powder until smooth. (Mostly whisk until it is dissolved. There is a point where the cocoa and butter seem to separate. Don’t panic, it will come together when you add the rest of your chocolate!) Remove the pan from the heat. Add the semi sweet chocolate and continue to whisk until the chocolate is melted and the mixture is smooth. Let the mix cool slightly, then add it to the egg mixture. Mix until combined. Fold the whipped cream into the chocolate mixture just until combined. Pour the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until firm, at least 4 hours, but preferably overnight!
MARSHMALLOW FLUFF MERINGUE:
- 4 large egg whites
- pinch of salt
- pinch of cream of tartar
- 1 jar of marshmallow fluff
- 1/4 tsp pure vanilla extract
When ready to serve, make the meringue. With an electric mixer on low speed, beat the egg whites until foamy. Add the salt and the cream of tartar and continue to beat on medium speed until soft peaks form. Beat in the vanilla. Add the marshmallow fluff to the egg whites a little at a time, beating continuously until stiff peaks form. Cut the S’mores into 15 squares. Place each on a dessert plate. Top each with a large dollop (about 1/2 cup) of meringue. Fire up your kitchen torch and carefully brown the meringue until tips are golden brown. Serve immediately. (The chocolate is a little firmer than a mousse consistency so keep chilled until ready to serve and eat right away!)
Recipe adapted from Sticky, Chewy, Messy, Gooey
NOTE: As with any recipe containing raw eggs, the FDA cautions the consumption of raw eggs for high risk consumers such as infants, elderly, pregnant women, and those with compromised immune systems. They recommend substituting a pasteurized egg product, egg substitute or pasteurized shell eggs instead.