S'mores Petit Fours

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat the oven to 350°F.

2. 2

   Step 2: For the mousse, mix the separate 1/8 cup mousse sugar and gelatin in a small saucepan off the heat. Stir in the 1/4 cup milk and leave a few minutes to soften the gelatin. Heat over medium, stirring constantly, just until it comes to a boil.

   Uses 1/8 cup sugar · 1/2 tsp unflavored gelatin · 1/4 cup milk

3. 3

   Step 3: Take the mousse mixture off the heat. Stir in the separate 1/2 cup mousse chocolate chips until melted, then the 1 tsp mousse vanilla. Let this mixture cool to room temperature.

   Uses Warm mousse milk, sugar and gelatin · 1/2 cup semisweet chocolate chips · 1 tsp vanilla extract

4. 4

   Step 4: Whip the cold 1/2 cup cream to stiff peaks with an electric mixer. Fold in the room-temperature chocolate-gelatin mixture gradually until blended. Cover and refrigerate until chilled and ready to assemble.

   Uses 1/2 cup cold whipping cream · Room-temperature chocolate-gelatin mousse mixture

5. 5

   Step 5: Combine the 1/2 cup graham crumbs, 1 tsp brown sugar and separate 2 tbsp melted crumb-base butter. Divide and pack into the bottoms of four greased 4-ounce ramekins.

   Uses 1/2 cup graham cracker crumbs · 1 tsp brown sugar · 2 tbsp unsalted butter, melted · Butter for greasing crumb-base ramekins

6. 6

   Step 6: Bake the crusts for approximately 8 to 10 minutes, until they’ve puffed up a bit. Set them aside to cool; pop them out of the ramekin when they’re only slightly warm and no longer hot, using a sharp knife to nudge them out and flip them out onto your serving plate to cool completely.

   Bake Graham Crusts · 10 minUses Four packed graham-crumb bases

7. 7

   Step 7: For the cakes, heat the separate 6 tbsp cake sugar, 2 1/2 tbsp cake butter and 1 tbsp water until just boiling. Take off the heat, stir in the 1 cup cake chocolate chips until melted and add the 1/2 tsp cake vanilla. Cool for 5 minutes, until no longer hot before adding the egg.

   Uses 6 tbsp sugar · 2 1/2 tbsp unsalted butter · 1 tbsp water · 1 cup semisweet chocolate chips · 1/2 tsp vanilla extract

8. 8

   Step 8: Mix the egg (1) into the cooled cake mixture, then whisk in the flour (6 tbsp), salt (1/4 tsp) and baking soda (1/8 tsp). Grease four empty 4-ounce ramekins again and divide in enough batter to fill each only halfway. If extra batter remains, put it in an extra ramekin or small baking pan to bake separately alongside, as the author permits; do not overfill the four main cakes.

   Uses Cooled chocolate cake mixture · 1 egg · 6 tbsp all-purpose flour · 1/4 tsp salt · 1/8 tsp baking soda · Butter for regreasing the empty cake ramekins

9. 9

   Step 9: Bake the cakes at 350°F (175°C) for about 20–25 minutes, until a centre toothpick comes out clean and the cakes are baked through. Check any extra cake separately because its pan size can change the time needed. Loosen the edges, unmold and cool completely. Level the tops of the four main cakes with a knife; keep any trimmings or extra cake separately.

   Bake Chocolate Cakes · 25 minUses Portioned cake batter, four main ramekins plus any extra

10. 10

    Step 10: Choose one marshmallow-toasting route. If using the broiler, place the four cooled level cakes cut-side down on a tray, top with mini marshmallows and broil for about 30 seconds, just until toasted, watching constantly. Let them cool completely before assembly. For either route, spread a thick dollop of the chilled mousse on each of the four cooled graham bases. Refrigerate any unused mousse.

    Uses Four cooled graham bases · Chilled chocolate mousse, only as much as needed · Four cooled level cakes, only if choosing the broiler route · Mini marshmallows only for the broiler route

11. 11

    Step 11: For the torch route, place the four plain cooled cakes cut-side down on the mousse-covered bases, add mini marshmallows and toast the tops with a kitchen torch. For the broiler route, place the already toasted, fully cooled marshmallow-topped cakes from the preceding stage on the mousse-covered bases; do not broil the assembled mousse. Serve the four desserts, keeping chilled if serving later.

    Uses Four mousse-covered graham bases · Choose plain cakes from stage 9 only for the torch route · Choose cooled broiled marshmallow-topped cakes only for the broiler route · Mini marshmallows only for the torch route