S'mores Through the Roof

Total Time:
9 hr 10 min
Prep:
1 hr 35 min
Inactive:
7 hr
Cook:
35 min

Yield:
12 s'mores
Level:
Advanced

Ingredients
  • 1 recipe Chocolate Mousse, recipe follows
  • 1 recipe Graham Crackers, recipe follows
  • Cocoa powder, for garnish
  • 1 recipe Marshmallows, recipe follows
  • Chocolate-covered biscuit sticks, such as Pocky
  • Chocolate Mousse:
  • 8 ounces chopped dark chocolate
  • 1/2 stick (1/4 cup) butter
  • Pinch of kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 7 extra-large eggs, separated
  • 5 drops lemon juice
  • Graham Crackers:
  • 1 stick (1/2 cup) butter, softened
  • 1/4 cup lightly packed dark brown sugar
  • 1/2 cup granulated sugar
  • Pinch kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • tiny pinch of ground nutmeg
  • 1 1/2 cups graham flour (preferred) or whole wheat flour
  • 1 1/2 cups all-purpose flour
  • pinch of baking soda
  • 1 teaspoon baking powder
  • 1/4 cup heavy cream plus extra for brushing
  • Cinnamon sugar: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
  • Marshmallows:
  • 4 cups powdered sugar
  • 1/4 cup powdered gelatin
  • 2 cups granulated sugar
  • 3 tablespoons light corn syrup
  • 2 extra-large egg whites
  • A few drops lemon juice
  • 2 teaspoons vanilla extract
Directions
Watch how to make this recipe.
  • Pipe a disc of mousse about 4 inches in diameter onto a dessert plate. Place a graham cracker on top of the mousse. Dust the plate with cocoa powder. Torch the top of a marshmallow carefully and transfer to the graham cracker, toasted-side up. Top with 2 chocolate-covered biscuits and serve. Repeat with the remaining ingredients.

Chocolate Mousse:
  • Put the chocolate, butter, salt and vanilla in the top of a double boiler (or heat-proof bowl over simmering water). In the bowl of a stand mixer fitted with a whisk attachment whip the cream with 1 tablespoon of the sugar until thick but still smooth. Scrape it into a bowl, put it in the fridge, then clean the stand mixer bowl and whisk really well.

  • In the cleaned stand mixer bowl using the clean whisk attachment, whip the egg whites, lemon juice, and 1 tablespoon of the sugar until you have a fluffy meringue, 7-10 minutes. Set aside at room temperature.

  • Without cleaning the bowl, whip the egg yolks and remaining 1 tablespoon sugar until light and fluffy. This will take a few minutes, so go stir your chocolate. If it's melted, pull it off the heat and set it aside.

  • When the yolks are light, creamy yellow, and fluffy and the chocolate is slightly warmer than room temperature, fold them together. Next, fold in the meringue, and finally, fold in the whipped cream.

  • Transfer to a pastry bag and set aside.

  • Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman (c) William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved.

  • Yield: about 4 cups

Graham Crackers:
  • In the bowl of a stand mixer fitted with a paddle attachment, mix the butter, sugars, salt, vanilla, cinnamon, and nutmeg until creamy and smooth.

  • In a medium bowl, whisk together the flours, baking soda, and baking powder. With the mixer running, add the dry mixture to the butter mixture in stages, alternating with the cream. Wrap the dough tightly in plastic wrap and chill in the fridge for at least 30 minutes.

  • Preheat oven to 375 degrees Fahrenheit.

  • Arrange a little bowl of cinnamon sugar, a little bowl of cream, and a pastry brush on a work surface.

  • On a floured surface, roll half the dough out 1/8-inch-thick and just larger than your baking sheet. Cut it into a large rectangle that will fit whole onto the baking sheet. Transfer the dough to the baking sheet, score the dough evenly with a 3 inch round cutter and dock (prick) each circle with a fork with 2 intersecting lines. Brush the whole surface of the dough with cream, then sprinkle cinnamon sugar all over it.

  • Bake for 8 minutes - 10 minutes tops - until no longer glossy. Let the graham sheet cool completely, then separate the rounds along the score marks (you may need the circle cutter again to complete). Repeat rolling and baking with the remaining dough.

  • Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman (c) William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved.

  • Yield: about twenty 3-inch crackers

Marshmallows:
  • Line a shallow 9 x 13-inch baking dish with plastic wrap and dust it very generously with powdered sugar.

  • Make sure the bowl for the stand mixer and the whip are super, super clean.

  • In a small bowl, bloom the gelatin in 3/4 cup cold water and set it aside.

  • Fill a large bowl with cold water.

  • Put the granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan and turn heat up to high. Attach a candy thermometer to the pan.

  • Put the egg whites in the stand mixer fitted with a whisk and begin whipping them slowly with a few drops lemon juice until foamy.

  • Cook the sugar mixture to hardball stage, or 260 F. At exactly 260 F, pull the pan off the heat and cool the bottom of the pan in cool water.

  • Once the hot sugar has cooled a bit, stir in the bloomed gelatin.

  • Increase the speed of the mixer and add the vanilla to the egg whites, then slowly add the hot sugar mixture in a continuous stream, aiming it away from the whisk. Whip the hell out of it until it is bright white, shiny and stiff.

  • Pull the marshmallow mixture off the mixer and quickly scrape the bowl clean into the plastic wrap lined dish. Dust the top of the marshmallow mixture with powdered sugar from a sieve and place another piece of plastic on top. Push out all the air and let the marshmallow mixture sit at room temperature for at least 6 hoursovernight is bestto relax, cool, and set up.

  • Cut the marshmallows with a 3-inch diameter round cookie cutter and lightly dust the cut edges with more powdered sugar to keep them from drying out. Keep your cutter or knife oiled to keep the marshmallows from sticking and tearing when you cut them.

  • Adapted from "Duff Bakes: Think and Bake Like a Pro at Home" by Duff Goldman (c) William Morrow 2015. Provided courtesy of Duff Goldman. All rights reserved.

  • Yield: 12 marshmallow rounds

  • Special equipment: a kitchen torch and a 3-inch round cutter


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