I made an absolutely obscene amount of Marshmallows. 3 Ziplock gallon size bags full to the brim post marshmallow abstinence binge. I found myself popping one or two (3 or 4) into my mouth every time I walked into the kitchen. It just so happens that the kitchen is the hub of house. It’s gravitational center. You have to walk through it to get anywhere. After my 5th or 6th aimless walk through of the kitchen I had The Talking Heads Once In a Lifetime stuck in my head on endless repeat, “You may ask yourself, well, how did I get here?”
I gave one of the mostly full bags to my brother and his wife. I then took some to pawn off on the staff at my chiropractors office. This was a smart move on my part. These people crack my back. They have the power to make standing in the kitchen for 10 hours straight possible. They have power. Best to stay in their good graces.
I also took some to the local cake supply store. I need these things gone before addiction rears its fearsome head. “You may ask yourself, am I right, am I wrong?” It was too late. I bought more gelatin.
First, I had to get rid of the rest of the initial batch. Easy. What is the dessert most associated with marshmallows? Smores. This is where I hit my first road-block. I have nowhere to create a smoldering smore friendly environment. That’s when it hit me. Make a tart! All I would need is a graham cracker crust, dark chocolate ganache filling, and the marshmallows. Who needs a campfire when you’ve got an awesome torch? Burn baby burn. Ok, I didn’t want burnt marshmallows- that was just for effect.
Unfortunately, ganache has to be made in advance. For one reason or another, I find that people are afraid of making ganache. Maybe the name makes it seem advanced. It’s not. It’s simply equal parts heavy whipping cream (ultra yum) and good chocolate. For this ganache I used 11 oz semi sweet chocolate and 5 oz 60% dark chocolate. I made way more than I needed. I did this so I can use the extra for another recipe I’m making… you’ll see soon! I brought the 16 oz heavy whipping cream up to a simmer then transferred it into the bowl with the chocolate. Let it sit for 5 minutes so the chocolate can melt. Then mix it all together with a spatula or whisk slowly until no more solids are present. Leave overnight in a cool place. In the morning you’ll see that some magic alchemy has occurred and you have a ganache. And people don’t believe in magic!
Graham cracker crusts are ridiculously easy to make. You should give it a try. It’s essentially graham crackers, butter and sugar. I made a chocolate graham crust for a little extra pizzazz.
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup white sugar
- 6 tablespoons butter, melted
- 3 tablespoons unsweetened coco powder
- 2 teaspoons GOOD vanilla
- ½ teaspoon kosher salt
- Preheat Oven to 375 degrees F (190 degrees C)
- Pulverize graham crackers
- Mix graham cracker crumbs, sugar, melted butter, and chocolate until well blended . Press mixture into an 8 or 9 inch pie plate. In this case I used 4 medium sized tart pans.
- Bake at for 10 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
At this point I was getting really excited. I haven’t had a smore in… I can’t remember how long. I think it’s sad that smores seem to be strictly limited to campfire settings and are primarily desserts for kids. Everyone knows the adults love them and use the children as an excuse to stuff their faces.
I constructed my hauté smore, turned my torch on, and watched the marshmallows bubble and brown to perfection. I kind of felt like I was watching a death ray destroy the surface of a planet, but I digress. I made smore tarts for my family and succeeded in finishing off the rest of the marshmallows! “You may say to yourself, my god, what have I done?”