All-Grown-Up S’mores

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Preparation info

  • Difficulty

    Medium

  • Makes

    15

    S’mores

Appears in

Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth

Sticky, Chewy, Messy, Gooey

By Jill O'Connor

Published 2007

  • About

Topped with big loopy swirls of Marshmallow Fluff meringue burnished to a golden bronze, this S’more may be all grown up, but it still knows how to have a good time. A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream. The combination of liqueurs here is by no means written in stone: dark rum, Grand Marnier, bourbon—just pick two or three complementary flavors as you like and substitute an equal amount for what I have suggested here.

Ingredients

For the Graham Cracker Crust

  • 3 cups crushed graham cracker crumbs
  • ½ cup (1 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For the Chocolate Filling

  • 8 large egg yolks 1
  • ½ cups confectioners’ sugar, sifted
  • 2 tablespoons cognac or brandy
  • 2 tablespoons white crème de cacao
  • 2 tablespoons kahlúa
  • 1 teaspoon pure vanilla extract
  • teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons dutch-processed cocoa powder
  • 12 ounces semisweet or bittersweet chocolate, finely chopped
  • cups heavy cream, whipped to soft peaks

For the Marshmallow Fluff Meringue

  • 3 large egg whites
  • pinch of salt
  • pinch of cream of tartar
  • ¼ teaspoon pure vanilla extract
  • 1 cup marshmallow fluff

Method

Preheat the Oven to 350°F.

To Make the Crust

Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined. Press into the bottom of a 9-by-13-inch metal baking pan. Bake the crust until starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely.

To Make the Filling

Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.

Melt the Butter in a Medium Saucepan Over Low Heat and Whisk in Cocoa Powder Until Smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.

Fold the Softly Beaten Heavy Cream into the Chocolate Mixture Just Until Combined. Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.

When Ready to Serve, Make the Meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the Marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.

Carefully Cut the S’Mores into 15 Large Squares. Place each S’more on a dessert plate. Top each with ½ cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately.