Cup o’ Smores
- ~ 12 oz. couverture* chocolate available at gourmet and specialty food stores or 1 bag of semi-sweet chocolate chips or 1 box of Baker’s semi-sweet chocolate squares.
- 2-4 plain crushed Graham crackers.
- Coconut marshmallows (recipe to follow) or store bought marshmallows.
- 3/4 cup nut butter (Barney Butter, sunflower seed butter, etc) + 1/4 powdered sugar (or use any leftover mix from nut butter cups).
- Peanut butter cup molds or paper baking cups available at gourmet and specialty food stores (you can trim them to half the height).
- In a microwave or double boiler melt the chocolate.
- Crush the graham crackers finely and stir into the chocolate. Tip: to crush, put in a plastic bag and hit with a frying pan until crumbled. Then sprinkle desired amount into the chocolate. This will give the chocolate some crunch.
- Place a spoonful of the chocolate/graham mixture in the bottom of the cup. Refrigerate or place outside in a cold garage.
- Combine the nut butter and powdered sugar, kneading by hand to form a dough ball.
- Once the bottom of the cups are cool, pinch a little piece of the nut butter and drop into the cup.
- Then, slice a tiny piece of marshmallow and lay over the nut butter.
- Top with the rest of the graham chocolate and refrigerate/cool to set.
NOTE: if you don’t want the graham in the chocolate, simply sprinkle on top of the chocolate bottom and again on top when finished assembling.
*Example couverture: Valrhona, Felchlin, Lindt & Sprüngli, Scharffen Berger, Cacao Barry, Callebaut, and Guittard.
Tips for Melting Chocolate:
- In order to get the glossy look of professionally made chocolate, you will need to temper the chocolate. Tempering melds the chocolate's molecules together.
- Chocolate melts better and faster at lower temperatures. Never let your chocolate get above 115° F.
- The chocolate should be only slightly warmer than your bottom lip.
- And easy way to temper chocolate is to place it in the microwave for 30 seconds at a time on high until it’s melted. Be careful not to overheat. The chocolate may look as if it hasn’t completely melted because it retains its shape. You may see lumps but once you stir it the residual heat will continue to melt the rest.
- One of the best ways to temper chocolate is to place a heat resistant glass bowl over a pot of simmering water. The glass keeps the chocolate tempered for a long time. Simmer the water over low heat and stir the chocolate often. Remove from heat as soon as it’s melted and stir until smooth.