Bite-sized Torched S'more Recipe

Make ganache

Place semisweet chocolate chips in a heatproof bowl. In a small saucepan, bring heavy cream just to a simmer (do not boil). Pour hot cream over chocolate and let sit 1 minute to soften. Stir gently until smooth and glossy. Stir in unsalted butter and vanilla extract until fully incorporated. Allow ganache to cool at room temperature for 10–15 minutes until slightly thickened but still pourable.

Prepare crust

Preheat oven to 325°F (160°C). Combine graham cracker crumbs, granulated sugar and a pinch of fine salt in a bowl. Add melted butter and mix until crumbs are evenly moistened and hold together when pressed.

Form bite-sized bases

Using a mini muffin tin (about 24 cavities) or silicone mini molds, press approximately 1 teaspoon of crumb mixture into each cavity to form a compact base about 1/4" thick. Use the back of a spoon or a small measuring spoon to compact evenly.

Bake bases

Bake the bases for 7–9 minutes until set and fragrant. Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Fill with ganache

Once the graham bases are cool and the ganache is slightly thickened but still pipeable, use a small spoon or a piping bag fitted with a round tip to fill each base with about 1 teaspoon of ganache. Leave a little space at the top for marshmallows.

Top with marshmallows

Place 6–8 mini marshmallows on top of each ganache-filled base, arranging them so they cover the chocolate surface. If marshmallows are sticky, very lightly spray them with a neutral oil spray to prevent extreme sticking to the torch tip (optional).

Torch marshmallows

Working in a well-ventilated area, use a handheld kitchen torch to carefully brown and melt the marshmallows until they are golden and slightly blistered. Move the flame constantly and keep it about 1–2 inches away to avoid burning. Torch in short passes until desired color and slight melting into the chocolate is achieved, about 10–20 seconds per piece depending on torch power.

If desired, shave a little bittersweet chocolate over the warm marshmallows or sprinkle a tiny pinch of coarse sea salt on each bite for contrast. Let cool for 2–3 minutes so the ganache firms slightly. Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days (bring to room temperature before serving for best texture).