Layer chocolate ganache and toasted marshmallows on top of a crispy graham cracker crust for a heavenly treat.
300 grams dark chocolate
150 milliliters whipping cream
150 grams mini marshmallows
150 grams regular marshmallows
100 grams melted dark chocolate
150 grams graham cookies
300 grams graham crackers
150 milliliters melted butter (unsalted or salted is fine)
To prepare the crust add cookies to a food processor and process until crushed. Add melted butter and pulse until well combined. Mixture should resemble wet sand. Alternatively you can add the cookies to a large zip lock bag and crush using a rolling pin.
Add the crushed cookie mixture to a long tart shell 30 centimeters x 20 centimeters and use the back of a spoon to press down on the bottom and sides making sure it's spread out evenly. Chill for 1 hour.
To prepare ganache by adding 300 grams dark chocolate to a large microwave safe bowl along with cream and microwave for 20 seconds at a time, mixing each time until smooth. Add to prepared shell.
Sprinkle mini marshmallows on top and use a kitchen torch to toast marshmallows. Allow to set in the fridge for 20 min.
Drizzle with melted chocolate and add regular marshmallows. Toast marshmallows before you add crushed graham cookies.
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