We are having fun today, folks! I’ve turned the classic s’more dessert into an easy-to-eat treat where you still get the pleasure of toasting the marshmallows! The perfect summer make-ahead dessert.
Memories of s’mores by the fire are the best memories. Trying to get your ‘mallow perfectly toasted to your liking, and then fanangling it onto your chocolate-topped graham cracker without burning your fingers – Epic!
Well, this dessert is easier to eat and there is no fanangling necessary. Graham cracker crust underneath a smooth chocolate ganache, topped with toasted marshmallows. YUM.
Let’s talk toasting. You can toast your marshmallows in a few different ways. I highly recommend purchasing a kitchen torch, like the one found here. This is what I use. It is a great way to control the amount of toastiness and is easy to pack along on trips to the cottage (or campground). It also will come in handy down the road for other desserts, such as Creme Brulee.
If you don’t plan to buy a torch, then you can use your oven broiler for this. Set the broiler to low and throw a few marshmallows on a parchment lined baking sheet and pop it in the oven, watching very carefully. They will only need a few seconds under the broiler. You can lift them from the parchment with a spatula to transfer to the top of your dessert.
Thirdly, if you are around a campfire, you can swap the mini marshmallows for large ones and roast them up to perfection before sliding them onto the top of these cups. Either way, these are delicious!
A classic with a twist!
Serving size: Makes about 15 cups
Prep time: 15 minutes
Chill time: 1.5 hours
- 10 full sheet graham crackers (about 1.5 cups of crumbs)
- 1 tbsp brown sugar
- 3 tbsp salted butter, melted
- 300 g good quality dark chocolate, chopped into small pieces
- 150 ml heavy cream
- 1/2 tsp pure vanilla extract
- mini marshmallows (about 2 cups)
- Prepare your muffin trays by lining 15 cups with paper or silicone muffin liners. Set aside.
- Place the graham crackers into your food processor and pulse until they resemble small crumbs (see photo). Skip this step if using prepackaged graham cracker crumbs. Transfer crumbs to a bowl and stir together with the sugar. Add the butter and mix to combine. Press a large spoonful into the bottom of each muffin liner. Use the bottom of a glass or a measuring cup to firmly flatten and evenly press down the crust. Place in freezer for at least an hour to set up.
- In the meantime, make the ganache. Place your chocolate into a large, heat-proof bowl. Add the heavy cream to a small saucepan over medium-high heat. Watch carefully. When you see tiny bubbles begin to form around the edges, remove from heat and pour over the chocolate. Do not let the cream boil. Let it sit in the bowl with the chocolate for 3-4 minutes and then whisk to combine. Add the vanilla and whisk until smooth. Spoon the ganache on top of each of the graham cracker crusts and smooth out. Refrigerate until set, about 30 minutes.
- Right before eating, remove the cups from the fridge and peel off the liners. Add a few mini marshmallows to the top and use a kitchen torch to carefully toast them. Alternatively, set your oven to broil and place a few marshmallows in a small circle on a parchment lined baking sheet (do this for the number of s’more cups you will be eating at that time). Place the baking sheet under the broil for a few seconds and watch carefully. When toasted to your liking, remove from oven and use a spatula to transfer the marshmallows to the top of your cups. If you are around a campfire, roast a large marshmallow to your liking and place on top of your cup!
These are great to make-ahead and bring with you on a camping/cottaging trip. You can also make this into one large s’more pie dessert by filling a 9-inch tart pan instead of individual cups.