Recipes & Advice
Tall, Dark and Sophisticated S’mores



Serves 4

Creator: Linda Wang, CA

"S'mores? I want to try one!" I exclaimed when I first read about this classic dessert in my Girls Scout Handbook. At our next barbeque, I made a sticky but delightful mess of burnt marshmallows, milk chocolate and crumbly graham crackers. Today, I'm still delighted by S'mores, but I prefer an elegant dessert made with good dark chocolate. So I've created this recipe that elevates S'mores by neatly stacking layers of graham cracker crust, dark chocolate mousse with Scharffen Berger 70% Bittersweet and gourmet marshmallows with SCHARFFEN BERGER Unsweetened Natural Cocoa Powder. Voila - an elevated, adult version of a childhood classic!

Expand/Collapse Ingredient Details

Ingredients

For the Chocolate Marshmallows

For the Graham Cracker Crust

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup butter, melted

For the Dark Chocolate Kahlua Mousse

Preparation

For the Chocolate Marshmallows
Prepare a 9x13 baking pan by lining it with aluminum foil, then spraying the foil with nonstick cooking spray.

Place 1/4 cup cold water in the bowl of a large stand mixer fitted with whisk attachment. Sprinkle the gelatin on top and mix briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.

While waiting for the gelatin to dissolve, stir 3 tablespoons Scharffen Berger Cocoa Powder with 3 tablespoons hot water until cocoa is well-mixed. After gelatin has dissolved, pour cocoa mixture into gelatin, then mix to thoroughly combine.

Place 1/4 cup of water, 1 cup sugar, corn syrup and salt in a saucepan over medium-high heat. Stir to dissolve the sugar. Allow the mixture to cook without stirring until it reaches 240 F on a candy thermometer. Remove from heat immediately.

Turn the mixer to low. Slowly pour the hot syrup into the mixer bowl. Gradually increase the mixer speed to high. Mix for 7 minutes or until mixture is stiff and shiny.

Pour the marshmallow into the prepared pan and smooth the top with a lightly oiled spatula. Allow to sit at room temperature for 4 hours to become firm.

Sift the corn starch, powdered sugar and 2 tablespoons Scharffen Berger Cocoa Powder together. Liberally sprinkle a cutting board and the top of the marshmallow with the starch mixture. Flip the marshmallow face down onto the cutting board. Carefully peel back the foil from the marshmallow. Dust a 3.5-inch round cookie cutter with the starch mixture. Use the cookie cutter to cut out four marshmallow circles.

For the Graham Cracker Crust
Preheat oven to 325 F. Place four 3.5-inch ring molds on a baking sheet.

Mix graham cracker crumbs, 3 tablespoons sugar and butter together until well-combined.

Evenly distribute a layer of crumb mixture in each ring mold. Use back of spoon to press the mixture into a flat layer that fills the bottom of each ring. Don't press up the edges.

Bake for 10 minutes, then cool to room temperature.

For the Dark Chocolate Kahlua Mousse
Over a double boiler with simmering water, combine Scharffen Berger 70% Bittersweet Dark Chocolate and heavy cream. Frequently stir the mixture until the chocolate is completely melted. Remove mixture from heat. Stir in Kahlua.

Whisk 2 eggs, 1 tablespoon water and 2 tablespoons sugar together. Over a double boiler with barley simmering water, constantly whisk egg mixture until an instant-read thermometer reads 160 F. Be careful not to scramble the eggs. Remove egg mixture from heat, then vigorously beat until soft peaks begin to form.

Fold a quarter of the egg mixture into the chocolate mixture, then fold the chocolate mixture into the remaining egg mixture. Evenly divide the mousse over the graham cracker crusts in the four ring molds. Refrigerate for at least 1 hour or until mousse is set.

To assemble the Tall, Dark and Sophisticated S'mores
Use a knife to loosen the dark chocolate Kahlua mousse from the ring molds. Carefully remove the ring molds, leaving the mousse and graham cracker crust on the baking tray.

Place a circle of chocolate marshmallow on top of each mousse. Using a culinary blow torch, roast each marshmallow until moderately darkened.

Carefully transfer S'mores to individual dessert plates. Serve immediately.

Presentation

I'd like to present these Tall, Dark and Sophisticated S'mores individually on an elegant, white dessert plate with a little chocolate sauce (made from SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate of course!). First drizzle a tablespoon of dark chocolate sauce on the plate, then place a S'mores on top. Bon appetit!

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