Smore revisited

SMORE REVISITED

Portions : 8 - Preparation : 30 minutes - Cooking : 15 minutes - Refrigeration : 2 hours

Ingredients

Cookie base

• 250 ml (1 cup) graham, coarsely crushed
• 15 ml (1 tbsp.) maple syrup
• 60 ml (4 tbsp.) unsalted butter, melted

Chocolate cream

• 250 ml (1 cup) milk
• 250 ml (1 cup) 35% cream
• 1 orange, zest
• 5 eggs, yolks
• 60 ml (4 tablespoons) sugar
• 1 pinch salt
• 300 gr (10 oz) Cacao Barry Ocoa 70% cocoa dark chocolate

Topping

• 120 ml (8 tbsp) peanuts, caramelized and crushed
• 16 large marshmallows
• 120 ml (8 tbsp.) Grand Marnier

Preparation

The cookie base

1. Mix graham crackers, maple syrup and melted butter in a bowl until smooth.
2. Spoon the mixture into the bottom of Masson jars. Set aside in the fridge.

Chocolate cream

1. In a saucepan, heat the milk and cream with the zest.
2. Meanwhile, whisk the egg yolks in a bowl, then add the sugar and salt and whisk for at least 2 minutes.
3. Pour the hot liquid gradually into the egg mixture.
4. Set the mixture aside in the saucepan and cook over a low heat, stirring constantly with a spatula, until the cream thickens and coats the spatula.
5. Pour the hot mixture into the bowl containing the chocolate and blend with a spatula or hand mixer until smooth.
6. Pour into serving containers.
7. Refrigerate for 2 hours.
8. Spread the praline peanuts over the top of the chocolate cream.
9. Arrange and distribute the marshmallows on top.
10. Just before serving, lightly heat the Grand Marnier in a saucepan and pour over the marshmallows.
11. Flambé the desserts immediately and let the flame toast the marshmallows. Enjoy