Grown-up S'mores

Grown-up S'mores Recipe - Indulge in a Decadent Dessert

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 6 hours (for freezing) | Servings: 6

Introduction

Grown-up S'mores take the classic campfire treat to a whole new level with homemade marshmallows, frozen cocoa mousse, graham crackers, and a delicious malt sauce. This sophisticated twist on a childhood favorite is sure to impress your guests and satisfy your sweet tooth.

History

S'mores, short for "some more," are a popular American campfire treat consisting of roasted marshmallows and chocolate sandwiched between graham crackers. The exact origins of the recipe are unclear, but the first recorded recipe for "Some Mores" appeared in a 1927 publication called "Tramping and Trailing with the Girl Scouts." Grown-up S'mores elevate this classic treat with homemade marshmallows, frozen cocoa mousse, and a decadent malt sauce.

Ingredients

Marshmallow

0.25 oz (7 g) envelope of gelatin
0.25 cup of cold water
0.25 cup of light corn syrup
3 oz (85 g) of hot water
0.25 cup of corn syrup
1 cup of sugar
0.25 tsp of vanilla extract

Frozen cocoa mousse

0.75 cup of water
0.75 cup of sugar
0.5 tsp of vanilla extract
1 tsp of gelatin (softened with 4 tbsp of cold water)
1 cup of unsweetened cocoa (preferably Dutch), sifted
0.75 cup of cream
1 egg white

Graham cracker

6 oz (170 g) of bread flour
6 oz (170 g) of cake flour
2 oz (57 g) of whole wheat flour
2 oz (57 g) of brown sugar
1 tsp of baking powder
pinch of salt
3 oz (85 g) of soft butter
0.5 cup of honey
0.25 tsp of vanilla extract
3 oz (85 g) of water

Malt sauce

1 cup of whole milk
0.5 cup of malt powder [1]
4 egg yolks
0.25 cup of sugar

How to prepare

Marshmallow

Pour cold water over gelatin.
Set aside.
Put the first measurement of corn syrup in the mixer bowl.
Combine hot water, corn syrup, and sugar in a small saucepan.
Stir over medium heat until the sugar dissolves, then let it cook without stirring.
Cook the mixture until it reaches 230°F (110°C) (use a candy thermometer).
Pour the mixture into the reserved corn syrup.
Whip on medium-high speed, adding the gelatin mixture bit by bit.
Continue whipping for ten minutes.
Add vanilla extract, mixing just to combine.
Spread the mixture in a lightly buttered bread pan, shallow pan, or roasting pan.
Make sure the height is at least 0.5 inch.
Let it sit uncovered for 24 hours.
Cut with a hot, wet cookie cutter and toss in powdered sugar to prevent sticking.

Frozen cocoa mousse

Bring water, sugar, and vanilla to a boil.
Remove from heat.
Add gelatin to the sugar mixture, stirring to dissolve.
Add cocoa, stirring well to remove lumps.
Press the mixture through a sieve into a bowl over ice.
Stir frequently until it reaches room temperature.
Whip cream to soft peaks using an electric mixer.
Fold the whipped cream into the cocoa mixture.
Whip the egg to soft peaks using an electric mixer.
Fold the whipped egg into the cocoa mixture.
Spoon the mixture into a shallow baking sheet lined with plastic and spread it out to a thickness of 0.5 inch.
Freeze for at least 6 hours.
Cut with a cookie cutter or knife (so that it will sit on top of the marshmallow, which will sit on top of the graham cracker).

Graham cracker

Combine the dry ingredients well in the mixer with the paddle attachment.
Change the attachment to the bread hook and add the rest of the ingredients.
Mix just to combine.
If the dough does not seem pliable, adjust the amount of water.
Roll the dough on a lightly floured surface to a thickness of 0.13 inch.
Cut with a 4-inch diameter round cookie cutter and place on a parchment-lined baking sheet.
When all the cookies are cut and on the sheet, prick them all over with a fork.
Bake at 325°F (163°C) for approximately 5 to 8 minutes until they are just lightly colored on the edges.

Malt sauce

Incorporate egg yolks, sugar, and malt powder in a bowl and mix them together well with a whisk.
Scald the milk and take it off the heat.
Using a ladle, temper the egg yolk mixture by adding a small quantity of milk to the bowl and then whisking together quickly (don't allow the yolks to cook or you will get a grainy final product).
Continue adding milk in this fashion until you have a creamy liquid.
Add this mixture to the saucepan with the remaining milk and blend them together well.
Using a wooden spoon, cook the sauce over low heat, stirring constantly and making sure that the bottom is continually scraped.
Cook for about 5 minutes or until the sauce thickens (it will leave a clean line on the wooden spoon when you draw your finger across it).
Pour the sauce into a bowl and place the bowl over an ice bath to cool.

Assembly

Cut the marshmallow with a round cookie cutter one size smaller than the graham cracker.
Place the marshmallow on a plate and torch it with a kitchen propane or butane torch (if not available, broil it briefly under the broiler).
Place the marshmallow on top of the graham cracker and put it on a plate with malt sauce.
Place the cocoa mousse in or on the warm marshmallow and put it onto the graham cracker.
Top it with the second graham cracker and serve immediately.

Variations

Try using different flavors of gelatin for the marshmallows, such as strawberry or lemon.
Experiment with different types of cocoa powder for the frozen mousse, such as dark chocolate or white chocolate.
Add a sprinkle of sea salt on top of the marshmallow before torching for a sweet and salty twist.

Cooking Tips & Tricks

Be sure to use a candy thermometer when making the marshmallows to ensure the sugar mixture reaches the correct temperature.

- When cutting the marshmallows and cocoa mousse, use a hot, wet cookie cutter to prevent sticking.

- To achieve the perfect graham cracker texture, roll the dough to a uniform thickness and prick the cookies with a fork before baking.

Serving Suggestions

Serve Grown-up S'mores as a dessert at your next dinner party or special occasion. Pair with a glass of milk or a cup of coffee for the perfect indulgent treat.

Cooking Techniques

Whipping the marshmallow mixture for ten minutes ensures a light and fluffy texture.

- Folding the whipped cream and egg whites into the cocoa mousse gently will help maintain its airy consistency.

- Cooking the malt sauce over low heat and stirring constantly prevents the mixture from curdling.

Ingredient Substitutions

Substitute agar agar for gelatin in the marshmallow recipe for a vegetarian alternative.

- Use almond or coconut milk in place of whole milk in the malt sauce for a dairy-free option.

- Replace the unsweetened cocoa powder with chocolate chips for a richer cocoa mousse.

Make Ahead Tips

The marshmallows can be made up to a week in advance and stored in an airtight container at room temperature.

- The cocoa mousse can be made ahead and frozen for up to a month before serving.

- The graham crackers can be baked in advance and stored in an airtight container for up to a week.

Presentation Ideas

Serve Grown-up S'mores on a platter garnished with fresh berries and a dusting of powdered sugar. - Drizzle the malt sauce over the top of the dessert for an elegant finishing touch. - Stack the components of the dessert in a tower for a visually stunning presentation.

Pairing Recommendations

Pair Grown-up S'mores with a glass of port or dessert wine for a sophisticated dessert pairing.

- Serve with a cup of espresso or cappuccino for a rich and indulgent treat.

- Enjoy with a glass of cold milk or a scoop of vanilla ice cream for a classic pairing.

Storage and Reheating Instructions

Store any leftover Grown-up S'mores in an airtight container in the refrigerator for up to three days.

- To reheat, place the dessert in the microwave for 10-15 seconds or until warmed through.

- For best results, assemble the dessert just before serving to maintain the texture and flavor of each component.

Nutrition Information

Calories per serving

Calories: 220 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Calcium: 1% DV

Iron: 4% DV

Alergens

Contains: Egg, Milk

Summary

Grown-up S'mores are a decadent treat rich in carbohydrates and fats. They are a good source of iron and calcium, but may not be suitable for those with egg or milk allergies.

Summary

Grown-up S'mores are a sophisticated twist on the classic campfire treat, featuring homemade marshmallows, frozen cocoa mousse, graham crackers, and a decadent malt sauce. This indulgent dessert is perfect for special occasions and will impress your guests with its rich flavors and elegant presentation. Enjoy this gourmet take on a childhood favorite and savor every bite of this delicious treat.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Grown-up S'mores. It was a warm summer evening, and I was at a backyard barbecue with some friends. As we sat around the fire pit, one of my friends pulled out a bag of gourmet marshmallows, dark chocolate squares, and homemade graham crackers. I watched in awe as she carefully assembled each s'more, toasting the marshmallow to a perfect golden brown and sandwiching it between the rich chocolate and crispy graham cracker.

I had always loved traditional s'mores, but this elevated version was something else entirely. The flavors were more intense, the textures more complex. It was like a gourmet dessert disguised as a campfire treat. I knew right then and there that I had to learn how to make these myself.

Over the next few weeks, I set out on a mission to perfect the art of making Grown-up S'mores. I started by researching different recipes online, trying out different combinations of marshmallows, chocolates, and crackers. I experimented with different cooking methods, from open flames to broilers to ovens. I even tried adding in extra ingredients like caramel or sea salt to see how they would enhance the overall flavor.

But no matter how many different variations I tried, I just couldn't seem to recreate the magic of that first Grown-up S'more I had that summer evening. It was frustrating, to say the least. I felt like I was missing some crucial piece of the puzzle, some secret ingredient or technique that would unlock the true potential of this recipe.

Then, one day, while cleaning out my kitchen cabinets, I stumbled upon an old cookbook that had been passed down to me from my mother. As I flipped through the pages, I came across a recipe for Grown-up S'mores that looked remarkably similar to the one my friend had used that fateful night. It was like a lightbulb went off in my head - maybe the secret to making the perfect Grown-up S'more had been right in front of me all along.

I carefully followed the instructions in the cookbook, measuring out each ingredient with precision and following the cooking directions to a tee. And when I took that first bite of my homemade Grown-up S'more, I knew I had finally cracked the code. The marshmallow was perfectly toasted, the chocolate melted just right, and the graham cracker had a satisfying crunch that complemented the sweetness of the other components.

From that day on, I became known as the Grown-up S'more queen among my friends and family. I would bring them to every gathering, always receiving compliments and requests for the recipe. And I would always smile and say, "Oh, it's just a little something I picked up along the way."

But the truth was, that recipe for Grown-up S'mores was more than just a delicious treat to me. It was a symbol of my journey to discover and master the art of cooking, of my dedication to perfecting a dish that brought joy and comfort to those I loved. And every time I made a batch of those Grown-up S'mores, I couldn't help but feel a sense of pride and satisfaction in knowing that I had learned something truly special.