Hungry Monkey's Frosty Summer S'mores
Inspired by Mrs. B
Serves 8 Cheetahs or 10 Hungry Monkeys
First/bottom, layer -- Graham Cracker Crust
; 2 cups graham cracker crumbs
; 1 stick unsalted butter, melted
Mix graham cracker crumbs with melted butter. Spray pan with vegetable spray. Line bottom of pan or glasses with mixture, pushing down with bottom of measuring cup to compact it, or use inverted knife to spread firmly if putting into martini glasses. Save 1/4 cup to sprinkle on top of finished dessert(s).
Second layer -- Chocolate Mascarpone Buttercream
; 3 oz. unsweetened chocolate
; 1/2 cup (1 stick) unsalted butter, room temperature
; 8 oz. Mascarpone Cheese
; 1/2 cup mini marshmallows
; 2 cups powdered sugar
; 3 egg yolks, room temperature (from pasteurized eggs, which can be found in
many grocery stores and specialty stores)
; 1/2 tsp. table salt
; 1 tsp. good quality pure vanilla extract
Melt chocolate VERY SLOWLY in microwave on defrost or 50% power. Make sure to stir it often with a clean spoon. Cool chocolate to room temperature before beginning next step.
With paddle attachment on stand mixer or hand-held mixer set on low, cream butter and powdered sugar until smooth. Add in 8 oz Mascarpone Cheese. Add in cooled melted chocolate, egg yolks, salt & vanilla.
Put a generous dollop in the middle of the graham cracker layer and spread, using an inverted knife, from the middle to avoid getting crumbs mixed into the chocolate buttercream layer.
Third Layer - Ice Cream
; 2 pints good quality vanilla or vanilla bean ice cream; keep frozen. Don’t buy a
quart, since you’ll be slicing the ice cream for perfect layers to fill your serving
Using a kitchen scissors cut the carton down the side, removing the outer cardboard shell of the ice cream container. Slice the ice cream into disks so you can simply place each disk into the Martini glass as one complete layer.
Place glasses in freezer until you are ready to do the next step.
Forth Layer - Chocolate Fudge
Note: Do this step first since you must incorporate the chocolate fudge at room temperature.
; 1 cup heavy whipping cream
; 12 oz good semi-sweet chocolate, cut into small, even, pieces or use chips (I
prefer Hershey's mini semi-sweet chips since it gives the real S'Mores chocolate
taste). Note: Kids prefer milk chocolate chips in this layer.
; For adults only: 2 TBS. Triple Sec (orange) Liquor (OPTIONAL)
Heat cream in small saucepan on low. Stir constantly until cream just begins to simmer. DO NOT ALLOW TO BOIL.
Remove from heat immediately after you first see a simmer and whisk in chocolate pieces until mixture becomes glossy. If using, add in Triple Sec only after chocolate has become glossy and slightly cooled.
Place in glass bowl and cool to room temperature (it will thicken considerably). Do not cool in refrigerator.
Once cooled, spoon over top of ice cream layer. Spread evenly.
Put in freezer for at least two hours.
Fifth layer -- Marshmallow Creme, Chocolate Shavings & Graham Cracker Crumbs
; Semi-sweet or bittersweet chocolate bar (4 oz bar sold in most grocery stores in
; 1 jar Marshmallow Crème (known also as “Fluff”)
; Vegetable spray
Spray your inverted knife or spoon with vegetable spray so creme will not stick to it while spreading; it will enable you to spread much easier.
Top each glass with a heaping spoonful with marshmallow creme.
Before serving, top with marshmallow crème. Toast marshmallow crème with culinary torch or grill lighter. Top with chocolate shavings and remaining graham cracker crumbs.
Encourage your guests to dig deep so they get all flavors in one bite!
The Hungry Monkey Baking Company, LLC.