My mom loves all things s’mores. I happen to agree that they are quite delicious, so when coming up with a dessert for her birthday, I knew that I wanted to create something that was a riff on the classic campfire treat. This was the end result: a classic graham cracker crust, whiskey chocolate ganache filling that is also dairy-free, and a billowy, marshmallow topping that loves a little heat from a kitchen torch. Beware, it is decadent, gooey, and totally birthday appropriate. The husband even called it the best treat to come out of this kitchen. Happy birthday, mom!
1 and 1/2 cups graham cracker crumbs (9- 10 full sheet graham crackers)
6 Tablespoons unsalted butter, melted.
1/4 cup granulated sugar
pinch of salt
Chocolate Ganache Filling:
8 ounces chocolate, roughly chopped
1 cup minus 2 tablespoons almond milk
2 tablespoons whiskey (optional- replace with almond milk if desired)
1 tablespoon coconut oil
2 large egg whites, at room temperature
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
To make crust: Grind graham crackers in food processor until finely ground (if you do not have a food processor, you can place graham crackers in a ziplock bag and crush with a rolling pin). Combine graham crackers, melted butter, sugar, and salt in a medium bowl and stir. The texture should be like wet sand.
Press crust into bottom of 9-inch or 11-inch tart pan (your preference, depending on how thick you’d like the crust and filling). I find that it helps to use the bottom of a small measuring cup or bowl to press against the sides.
Bake crust for 10 minutes. Remove and let cool completely.
Meanwhile, make the filling. Place chopped chocolate and coconut oil in medium bowl, set aside. In a small saucepan, heat almond milk and whiskey (if using) over medium heat until it just boils. Watch carefully so that it doesn’t scald. Remove from heat and pour over chocolate pieces, then let sit for 4-5 minutes. Whisk until smooth. Pour chocolate ganache over graham cracker crust. Refrigerate for at least 2 hours, or up to 1-2 days. You want it to be fully set.
Right before serving, make the marshmallow topping by combining egg whites, sugar, and cream of tartar in heat proof bowl. Fill a small saucepan with two inches of water in the base, then place over medium heat to produce a gentle simmer. Place bowl with egg white mixture over saucepan, whisking the mixture continuously. Once egg white mixture is warmed and sugar is melted, beat with a mixer until soft peaks form, about 5-7 minutes. Stir in the vanilla, and beat again until combined. Pour over prepared filling. Use a kitchen torch to toast the filling if desired. Slice and serve.
Marshmallow Topping recipe from Smitten Kitchen’s S’mores Cake