We came across Annie Falk’s recipe, and we decided to give it a go with our gourmet marshmallows and graham crackers
- 4 bars (1.55 ounces/43 g each) organic milk chocolate
- 16 organic 240sweet gourmet graham crackers
- ½ cup organic confectioners’ sugar
- ³⁄4 cup (1½ sticks/170 g) organic butter, melted
- Black Hawaiian sea salt
- 24 240sweet Very Vanilla Bean Gourmet Marshmallows
Preheat the oven to 350°F. Grease a 24-cup mini muffin pan.
Unwrap and break 2 chocolate bars into 24 pieces and set them aside.
In a food processor, crush the graham crackers into fine crumbs. Transfer them to a small mixing bowl and combine them with the confectioners’ sugar and melted butter. Immediately place 1 tablespoon of the crumb mixture in each muffin well; press the crumbs up the sides to form cups. Bake until the edges begin to bubble slightly, about 4 minutes.
Remove the pan from the oven, drop 1 piece of chocolate into each cup, and sprinkle lightly with sea salt. Place the 240sweet marshmallow over the salted chocolate in each cup. Return the pan to the oven until the marshmallows are slightly softened, but not melted, 3 to 4 minutes. Let them cool completely.
Melt the remaining 2 bars of chocolate in a double boiler or in a non¬reactive bowl set over a hot water bath. Transfer it to a pastry bag and pipe the warm chocolate over the tops of the marshmallows. Serve at room temperature.
Makes 24 pieces