After last nights dessert I decided that while the marshmallow topping made a good, authentic S’mores, it was too much work for the result, and was way to sticky and stringy to eat with guests. Instead last night I replaced it with a vanilla meringue. The torch browned it perfectly, it was easy to eat and delicious!
I had this idea to make s’mores in our new dessert dishes. The bottom layer is crushed graham crackers, the middle some kind of chocolate custard and the top would be melted marshmallow with the top burned with a torch.
I put 2 graham crackers in a zip-lock bag and crushed them with a rolling pin distributing the crushed cracker with 2 tsp in each 3 oz. dish. The chocolate cream is from a recipe I found for chocolate pastry filling:
(Yield 2 cups)
- 1 ¼ cups whole milk
- 2 oz. semi-sweet, melted
- 3 egg yolks
- ¼ cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons cocoa powder
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon pure vanilla extract
In a small saucepan, warm the milk over low heat until it is just hot enough to steam. While the milk is warming, whisk together the egg yolks, sugar, flour, cocoa powder, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add the melted chocolate to it and whisk until it is fully incorporated into the milk. Add half of the chocolate milk, whisking constantly, to the egg mixture. Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1-2 minutes, until the custard reaches 170F on a digital thermometer and is very thick. Remove from the heat, stir in the vanilla extract. When it has cooled slightly but has not gelled, pour about 2 oz into each of the dessert cups.
Once the filling has set, add the marshmallow topping, spread to make peaks and use a blowtorch to burn the tips.