Indoor S'mores

By MJH

Ingredients

• Tart
• 2 1/4 cups 64% dark chocolate
• 2 cups heavy cream
• 1 1/2 tablespoons corn syrup or inverted sugar marshmallows (either about 10 large ones halved or about 48 mini marshmallows) honey for garnish
• Graham Cracker Shell (Pre- made 4-inch tart shells can be substituted)
• 10 - 12 tablespoons unsalted butter, melted
• 2 1/2 cups graham cracker crumbs
• 4 tablespoons granulated white sugar

Details

Adapted from baynews9.com

Preparation

Step 1

Directions:

Start by making the shell.

Mix together the graham cracker crumbs, melted butter and sugar in a bowl.

Divide the mixture evenly between about 16 4-inch tart pans with removable bottoms and press it into the bottom and sides.

Each tart will use 2-3 tablespoons of the graham cracker crumb mixture.

Chill the tart shells for approximately 15 minutes.

While the shells are chilling, chop the chocolate into small pieces (about the size of a dime or smaller) and place in a glass or metal bowl.

Heat the cream on medium heat and stir in the corn syrup until well blended.

When the cream just begins to boil, pour it over the chocolate and let it sit for 1 minute.

After the minute has elapsed, stir the chocolate and cream mixture vigorously with a rubber spatula or whisk to create the ganache.

Continue stirring until the mixture is all dark brown, there are no streaks of cream, and it has a nice even sheen.

Pour the ganache into the prepared tart shells and garnish with marshmallows.

Using a chef's torch, gently brulee each marshmallow until just golden brown.

To impart a smoky flavor, use a handheld food smoker following the manufacturer's directions.

Drizzle with honey and serve.