- Preparation time:
- 1 hour 30 minutes (+ setting time)
- Cooking time:
- 1 hour
- 180ml thickened cream
- 180ml milk
- 3 medium egg yolks
- 50g caster sugar
- 250g dark chocolate (70% cocoa solids)
- 3 tbs powdered gelatine
- 125ml cold water
- 330g caster sugar
- 300ml corn syrup
- 180ml cold water, extra
- 210g icing sugar mixture, sifted
- 125g cornflour
- 2 tsp vanilla paste
WHIPPED CREAM CHEESE
- 125g cream cheese, at room temperature
- 1 tsp vanilla paste
- 2 tbs lemon juice
- 60ml thickened cream, whipped to soft peaks
CHOCOLATE COOKIES(makes about 25)
- 60g butter, at room temperature
- 40g brown sugar
- 40g dark brown sugar
- 1 egg
- 25g cocoa powder, sifted
- ½ tsp bicarbonate of soda
- 2 tsp instant coffee powder
- 180g plain flour
- 165ml buttermilk
- 150g roasted salted peanuts, chopped
- 220g caster sugar
- To make chocolate cremeux, bring cream and milk to a simmer in a saucepan over medium heat.
- Whisk sugar and egg yolks until pale and creamy. Gradually whisk in cream and milk mixture. Return mixture to pan and stir over medium-low heat until thick enough to coat the back of a spoon. Remove from heat and stir in chocolate until smooth and melted.
- Strain into a shallow bowl or container and refrigerate for several hours or overnight until cold and set.
- To make marshmallow, place the 125ml water in the bowl of an electric mixer fitted with a whisk. Sprinkle over gelatine and set aside for 5 minutes to become spongy.
- Meanwhile, stir sugar, corn syrup and extra water in a saucepan over medium heat until sugar dissolves. Bring to a boil, without stirring, using a wet pastry brush to brush back any stray sugar grains on side of pan into syrup. Bring to 130C on a candy thermometer.
- Turn mixer onto low speed and carefully drizzle hot sugar syrup into mixer, between the whisk and the side of the bowl. Whisk for 5 minutes.
- Increase heat to high and mix for about a further 5 minutes or until mixture is thick and glossy. Whisk in vanilla.
- Spread marshmallow into a 20cm x 30cm dish or cake pan. Set aside at room temperature for 4 hours or up to overnight to set.
- Sift combined icing sugar and cornflour into a bowl.
- 10. Sift a little of this mixture onto a clean dry work surface. Invert marshmallow onto mixture. Cut into desired size pieces and add to bowl one at a time to toss in mixture.
- 11. To make whipped cream cheese, beat cream cheese, vanilla and lemon juice with an electric mixer until light and fluffy. Fold in whipped cream. Refrigerate until ready to use.
- 12. Preheat oven to 180C. Line two large oven trays with baking paper.
- 13. To make cookies, using an electric mixer, beat butter and sugars until pale and creamy. Whisk in egg. Whisk in buttermilk.
- 14. Stir in combined sifted flour, cocoa, bicarbonate of soda and coffee powder to form a stiff cookie batter.
- 15. Spoon heaped tablespoons of batter onto prepared trays, 5cm apart.
- 16. Bake for about 10 minutes or until firm to touch. Transfer to a wire rack to cool.
- 17. To make peanut brittle, sprinkle nuts evenly onto an oven tray lined with baking paper. Melt sugar in a frying pan over medium heat, swirling pan to keep caramel cooking evenly, until dark golden brown. Pour over nuts. Set aside to set. Break into pieces or shards.
- 18. To serve, place a scoop or quenelle of chocolate cremeux on serving plates. Add marshmallow pieces a cookie and some shards of peanut brittle. Spoon or pipe on dots of whipped cream cheese. If desired, you can blowtorch the marshmallow for a full S’mores effect.
Depending on how much marshmallow you like in your dessert, you may only need ½ of the quantity here (it is easier to make the full amount however or it can be tricky to whisk). Store remaining marshmallow in an airtight container for up to 2 days.
Store remaining cookies in an airtight container for up to 2 days.
It is important to take the caramel for the peanut brittle to a dark golden stage, otherwise it will lack the depth of flavor and hint of bitterness.
All elements of this dessert can be made a day in advance.
This recipe has been tested.