S'MORES DIP
S'mores Dip with chocolate ganache, toasted marshmallows, and graham crackers for dipping is the perfect easy summer dessert!
Provided by Krissy Allori
Categories Dessert
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Heat cream in pot on stove over medium high heat just until the edges start to bubble. Do not bring to a full boil. While it's heating up, add chocolate chips to a medium sized metal or glass bowl. As soon as cream starts to simmer, remove from heat and pour over chocolate chips. Allow to sit, undisturbed, for several minutes.
- Then, use a whisk to stir the chocolate until it is fully mixed. Add the butter and continue to whisk until everything has melted and is fully mixed and smooth.
- Pour chocolate ganache into a small baking dish.
- Smooth chocolate to create an even layer. You can totally lick the spoon. No judgement here.
- Top with marshmallows.
- Bake in preheated oven until marshmallows have melted on the inside and are toasted on the top. Serve immediately with graham crackers for dipping.
Nutrition Facts : Calories 323 kcal, Carbohydrate 44 g, Protein 3 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 36 mg, Sodium 136 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
S'MORES DIP WITH SPICED CHOCOLATE GANACHE
Provided by James Briscione
Categories dessert
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 5
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.
CHOCOLATE GANACHE S'MORES
A scrumptious oven baked dessert to bring on the taste of those yummy campfire graham cracker, chocolate, marshmallow s'mores!
Provided by Spence Ohana
Categories Desserts Cookies Chocolate Cookie Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 50.9 g, Cholesterol 47.5 mg, Fat 22.2 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 12.9 g, Sodium 185.3 mg, Sugar 22.9 g
HOMEMADE CINNAMON GRAHAMS AND SALTED CHOCOLATE GANACHE S'MORES
Even though graham crackers and s'mores are completely American, my Hungarian-American kids love them, and they're always on our mind after goulash, since we usually make goulash over a live fire. Andras' mom bakes a lot with graham flour, since many Hungarian pastries are more rustic-so we've learned to love the sweet, earthy flavor. If you don't have it you can use a local or freshly-ground whole-wheat flour, which has the earthy graham-forward flavor. The traditional sweetness comes from honey and a touch of molasses, which give these a familiar flavor (even the dough tastes great!). If you want a lighter "honey" graham style, skip the molasses. The beautiful thing about homemade grahams is you can make them in any shape you want-rectangles with scored quarters (like boxed grahams), squares or even rounds.Whenever I make s'mores, I set the chocolate squares onto the grahams and let it melt by the fire for a long time before I stack with my blistered marshmallow. The melt factor helps it deliver far better on satisfaction. But it's far easier to make a quick ganache, with the ratio slightly skewed in favor of the chocolate, to make a just-spreadable paste for homemade grahams. Then no matter what kind of marshmallows I use, we get a totally dreamy, melty result.
Provided by Sarah Copeland
Categories dessert
Time 2h
Yield 16 s'mores
Number Of Ingredients 19
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.
GANACHE, SOFT FILLING FOR CHOCOLATES ETC...
For a "team-building" day I went with colleagues to a Delft Chocolate shop where they hand make everything and they gave us lessons! Afterward I tried a cookbook Ganache recipe and it didn't work so I went back to this shop and they gave me the quantities that we'd used in our lesson and it works very well indeed ! NOTE: I have been making these recently using my silicone ice cube moulds, and they work FANTASTICALLY! (the smaller forms work best)...they are soft and flexible enough to make these really easily and it saves the fiddly business of having to peel away the mini muffin papers off the cocolates later too. I find that we like more liqueur in ours as the flavour as I was given it was not pronounced enough for us. I sometimes use white chocolate for my filling and add a few drops of red or yellow food colour to make a creamy pink or yellow filling, with or without strawberry, lemon or banana flavouring inside a dark chocolate outside case. Please see my step-by-step photos for further reference on assembling these. 200g = 7 1/8 oz, 120g = 4 1/4 oz, 60g = 2.1 oz, 140g = 5 oz, 25g = 7/8 oz. Yield depends on the size and shape of your silicone ice-cube forms.
Provided by kiwidutch
Categories Candy
Time 55m
Yield 20-25 chocolates
Number Of Ingredients 7
Steps:
- To make chocolate cases: melt 200g ( 7 oz) chocolate over a pan of warm water, do not overheat, when three quarters of it is melted, remove from heat and stir vigorously, this should distribute the heat and melt the remaining chocolate without it getting too hot and going "grainy".
- Take a small teaspoon of melted chocolate and " paint" the inside of your mini muffin paper or the insides of your silicone ice block forms. If coverage is a bit skimpy don't panic. these set in the fridge in minutes and a second coat is easier and works better than trying to get one very thick coat. Put them in the fridge to harden. Reserve enough of your chocolate to cover the bottom of your forms once they have been filled with the ganache filling.
- Put butter and cream in a saucepan and bring to boil, stirring all the time.
- Remove from heat and add chocolate and liqueur.
- Stir well until smooth (heat of mixture will melt chocolate) leave to cool a little, then let cool.
- Use as soft filling for chocolates and tartes.
- This does thicken up over time, and good chocolate is never refrigerated, just kept in a cool dry place. If these are refrigerated the filling gets very firm over time.
- By now your ganache filling mixture should be cool enough to put into the chocolate cases, using a piping bag or a teaspoon, fill them with the ganache, (but not quite to the very top of the chocolate case) Then put them back into the fridge for a while, and once set a little solid, put a "top" of melted chocolate on them to seal them closed and refrigerate until the top too is solid. I like to keep these in the fridge for a least a few hours or somewhere nice and cool overnight before I try and get them out of the forms.
- If using mini muffin papers, peel away the papers from the chocolates (this can be fiddly, don't press too hard as you peel them or your chocolate will break), If using the silicone ice cube forms, GENTLY easy the chocolates out of the forms, they will just pop out -- plate up and amaze your guests with these divine triumphs !
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
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