Chocolate Ganache Smores Pie Recipe 475 Food

CHOCOLATE GANACHE S'MORES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray.
• Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.

S'MORES DIP WITH SPICED CHOCOLATE GANACHE

Steps:

• Preheat the broiler. Heat the cream over medium-low heat in a 10-inch cast-iron skillet. When it comes to a boil, turn off the heat and stir in the bacon chipotle seasoning. Add the chocolate and let stand 1 minute for the chocolate to soften, then stir until smooth.
• Arrange the marshmallows on top of the chocolate. Place the skillet under the broiler and cook until toasted. Let cool 3 minutes. Serve with graham crackers for dipping.

EASY S'MORES PIE

Steps:

• In a medium bowl mix crumbs, sugar and salt. Add melted butter and mix until combined and moistened. Press the mixture onto the bottom and up the sides of a 9-inch (23cm) tart pan. Bake the crust in a 350°F/180°C preheated oven for 8-10 minutes, then let it cool completely on a wire rack before adding the filling.
• In a medium heatproof bowl, place chopped chocolate. Set aside. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil until melted. Remove from the heat and pour mixture over the chocolate. Let stand for 1 minute. Using a rubber spatula or a whisk, stir mixture until melted and smooth. If mixture is not completely melted, heat in the microwave for 20 seconds and stir, until melted. Pour mixture over crust and refrigerate until set, at least 4 hours or overnight.
• In a heatproof bowl, combine egg whites, sugar, and salt, and set mixture over a saucepan of simmering water, keeping heat on low. Constantly yet gently whisk mixture by hand until warm to the touch and smooth, and sugar has dissolved, about 5 minutes. If you have a thermometer, the temperature should reach 160°F/71°C. Remove from heat.
• Using an electric mixer fitted with the whisk attachment, whisk egg white mixture until stiff peaks form and meringue is thick and glossy, about 6-8 minutes (start with low speed and gradually increase to medium-high), adding in vanilla extract near the end.
• Spread meringue gently over chocolate filling and swirl it decoratively using the back of a spoon. Toast topping using a kitchen torch. Place in the fridge until serving.
• Tart will keep in an airtight container for up to 5 days in the fridge.

S'MORE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix together graham cracker crumbs, melted butter, sugar, and salt for the crust, and press into the bottom of a springform pan.
• Mix graham cracker crumbs, condensed milk, chocolate chips, baking powder, and salt for the graham brownie in a large bowl until well combined. Gently spread on top of graham cracker crust.
• Bake in the preheated oven until top is dry, about 30 minutes. Remove pie from the oven and set aside to cool slightly. Increase oven temperature to 425 degrees F (220 degrees C).
• Meanwhile, whisk together sugar, cocoa powder, cornstarch and salt for the chocolate custard in a saucepan. Gradually whisk in milk. Cook and stir over medium-high heat until thickened, 5 to 7 minutes. Reduce heat to medium-low and cook for about 2 minutes more. Pour beaten egg gradually into the chocolate custard, stirring as you pour. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla extract.
• Pour chocolate custard over the baked pie. Arrange regular marshmallows on top of the pie and sprinkle miniature marshmallows to fill in any gaps.
• Bake until marshmallows are lightly browned, about 5 minutes; keep an eye on it because you do not want marshmallows to melt.
• Place cream for chocolate ganache in a microwave-safe bowl. Microwave on High until hot, making sure it doesn't bubble over, about 45 seconds to 1 minute. Mix in chocolate, butter, and coffee granules. Microwave for another 30 seconds then stir until smooth. Let sit until it thickens, 15 to 20 minutes. Drizzle chocolate ganache over the pie.

CHOCOLATE GANACHE

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

HOMEMADE CINNAMON GRAHAMS AND SALTED CHOCOLATE GANACHE S'MORES

Steps:

• For the homemade cinnamon grahams (graham crackers): Whisk together the flours, sugar, baking soda, sea salt, cinnamon and nutmeg. In a separate bowl, whisk together the melted butter, heavy cream, honey and molasses if using. Combine the wet and dry ingredients and stir to make a moist dough. Divide in half, press into 2 squares (roughly 6-by-5-inches each), wrap tightly in plastic and chill for at least 1 hour and up to 3 days.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
• Dust a clean work surface lightly with flour. Working with 1 portion at a time, roll each square into a larger 10- to 11-inch square, about 1/8 inch thick, turning the dough frequently to ensure it isn't sticking and taking care to keep it in a rough rectangular shape. (Use a pastry scraper and a light dusting of flour when it sticks.) Repeat with the remaining dough.
• Use a sharp knife or a pastry cutter to cut each square of dough into 16 squares, roughly 2 1/2-by-2 1/2-inches, trimming the edges as needed. Use a fork to mark each a few times. Brush with the beaten egg.
• For the cinnamon sugar: Whisk together the sugar and cinnamon in a small bowl, then sprinkle lightly over each graham.
• Bake, rotating the trays halfway through, until the grahams are deeper brown around the edges, 15 minutes. Cool completely on a rack and serve the day they are baked, or store, well-wrapped, for up to 3 days. Freeze any additional grahams for up to 2 weeks.
• To serve: Use a little knife or a spoon to spread some Salted Chocolate Ganache on a graham, then top with a toasted marshmallow and another graham.
• Heat the cream in a small pot until simmering. Place the chocolate in a medium, heat-proof bowl and pour the simmered cream over the top. Let stand for 2 minutes before whisking until a smooth paste. Pour into a small pot or jar and sprinkle the top with flaky sea salt. Chill until ready to use (it should be thick but still easy to spread with an offset spatula or a spoon). Makes 3/4 cup.

CHOCOLATE GANACHE

Steps:

• Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

4-INGREDIENT S'MORES PIE

Steps:

• Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
• Preheat the broiler.
• Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.

CHOCOLATE GANACHE S'MORES PIE RECIPE - (4.7/5)

Steps:

• 1. Place chocolate chips and heavy whipping cream in a medium bowl. Heat in the microwave for 45 seconds, then whisk. If the chocolate doesn't melt into the heavy cream, heat an additional 15-30 seconds, whisking every 15. 2. Whisk until mixture is smooth. 3. Pour ganache into prepared crust. Cover and chill until set, at least 2 hours. 4. Right before serving top with large marshmallows. Broil or use a hand torch to toast the marshmallows. Best served right after topping with the marshmallows. Notes: If you are broiling the pie, make sure you place it under the broiler when it's very cold so it doesn't melt. Remove it from the refrigerator, quickly place the marshmallows on top, then broil immediately. Do not walk away when broiling, it will only take a few moments. Use fresh, room temperature marshmallows for best results.

CHOCOLATE GANACHE

Steps:

• Mix together the pecans, melted butter, and sugar.
• Press into 9" tart pan with removable bottom.
• Bake at 325* for 12 minutes until light brown, cool.
• Heat cream to boil.
• Add chocolate and yolk and mix until smooth.
• Pour into cool shell and refrigerate until set.
• Enjoy!