S’mores

Name: S’mores
Ingredients: 4 silver gelatin sheets (or 8 g powdered gelatin, as directed on package); 616 g (22 ounces) Valrhona Manjari chocolate or semi sweet chocolate, chopped; 616 g (22 ounces) Valrhona Manjari chocolate or semi sweet chocolate, chopped; 100 g (¼ cup) glucose syrup; 294 g (1¼ cups) water; 350 g (1⅓ cups and 1½ Tbsp) egg whites; 25 silver gelatin sheets (or 50 g powdered); 224 g (1¾ cups) cornstarch; 224 g (1¾ cups and 1¾ Tbsp) confectioner’s sugar; 4-5 bananas, peeled and sliced into rounds; Turbinado sugar; 980 g (4 cups) whole milk; 113 g (½ cup) heavy cream; 56 g (¼ cup) non-fat milk powder; 56 g (¼ cup) atomized glucose; 252 g (2⅓ cups) Graham Cracker Crumbs; 8 large egg yolks; 10 g (1 Tbsp) ice cream stabilizer; 680 g (3 cups) unsalted butter, softened; 280 g (1¼ cups) brown sugar; 224 g (1 cup) granulated sugar; 84 g (¼ cup) honey; 392 g (3¼ cups) all-purpose flour; 280 g (2⅓ cups) cake flour; 280 g (2⅓ cups) wheat flour; 5 g (1¾ tsp) salt; 11 g (2⅓ tsp) baking soda; 5 g (2 tsp) ground cinnamon

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Mousse

504 g (2 cups and 2 Tbsp) whole milk

Dessert

Method

Chocolate Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring milk to a boil in a small pot. Remove from heat and stir in gelatin to dissolve. Pour liquid over chocolate and whisk until smooth. Cool to 40°C (104°F) before folding in whipped cream. Refrigerate until set.