Dark Chocolate Smores Recipes

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S'MORES DARK CHOCOLATE PUDDINGS



S'mores Dark Chocolate Puddings image

Provided by Matt Lewis

Categories     Food Processor     Mixer     Chocolate     Dessert     Valentine's Day     Kid-Friendly     Oscars     Backyard BBQ     Party     Potluck     Marshmallow     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6

Number Of Ingredients 26

Graham cracker crumb layer:
4 1/2 whole graham crackers (5 x 2 1/2-inch rectangles), coarsely broken
2 tablespoons (1/4 stick) unsalted butter, room temperature
1 tablespoon sugar
1 teaspoon ground cinnamon
Puddings:
1 cup sugar
3 tablespoons cornstarch
2 tablespoons natural unsweetened cocoa powder (such as Scharffen Berger)
1 teaspoon instant espresso powder
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces bittersweet chocolate (54% to 60% cacao), chopped
1 tablespoon whiskey
1 tablespoon butter
1 teaspoon vanilla extract
Marshmallow topping:
2 large egg whites
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1 1/4 teaspoons vanilla extract
Special Equipment
Kitchen butane torch

Steps:

  • For graham cracker crumb layer:
  • Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips). Bake until crumbs are crisp, stirring once, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
  • For puddings:
  • Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
  • Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
  • For marshmallow topping:
  • Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
  • Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired. DO AHEAD: Can be made 2 hours ahead. Chill.
  • Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.

CHOCOLATY S'MORES BARS



Chocolaty S'mores Bars image

One night my husband had some friends over to play poker and he requested these s'mores bars. They polished off the pan and asked for more! I shared the recipe, and now their families make them, too. -Rebecca Shipp, Beebe, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/2 dozen.

Number Of Ingredients 4

1/4 cup butter, cubed
1 package (10 ounces) large marshmallows
1 package (12 ounces) Golden Grahams cereal
1/3 cup milk chocolate chips, melted

Steps:

  • In a large saucepan, melt butter over low heat. Add marshmallows; cook and stir until blended. Remove from heat. Stir in cereal until coated., Press into a greased 13x9-in. pan using a buttered spatula. Drizzle with melted chocolate. Cool completely before cutting. Store in an airtight container.

Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 197mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 1g protein.

SABRA CHOCOLATE S'MORES PARFAIT CUPS RECIPE BY TASTY



Sabra Chocolate S'mores Parfait Cups Recipe by Tasty image

This Chocolate Hummus Parfait is so good that we just had to spread the word. Try Sabra's NEW Dark Chocolate Dessert Dip & Spread today!

Provided by Sabra

Categories     Desserts

Time 15m

Yield 2 servings

Number Of Ingredients 7

½ cup pretzels
2 square sheets graham cracker
8 oz Sabra's Dark Chocolate Dip & Spread, divided
½ cup marshmallow fluff, divided
4 tablespoons peanut butter, divided
½ cup mini marshmallows, divided
chocolate shaving, for garnish

Steps:

  • In a medium resealable plastic bag, place the pretzels and crush with a rolling pin into medium-sized crumbs.
  • In another medium resealable plastic bag, place the graham crackers and crush with a rolling pin until crushed into medium-sized crumbs.
  • Microwave peanut butter in a microwave-safe bowl for 30 seconds or until runny.
  • In two 8-ounce mason jars, place the crushed pretzels on the bottom of the jars, then a layer of Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, graham cracker crumbs, Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, peanut butter, and top with mini marshmallows.
  • Using a kitchen torch, torch the marshmallows with quick back-and-forth passes approximately 8-10 inches away so marshmallows toast but don't burn. Marshmallows should start turning golden brown after about 10-20 seconds. Make sure to rotate the jar halfway through to ensure that all marshmallows are golden brown.
  • Garnish with chocolate shavings and enjoy!

Nutrition Facts : Calories 657 calories, Carbohydrate 104 grams, Fat 23 grams, Fiber 2 grams, Protein 12 grams, Sugar 41 grams

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