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S'more Bars
Yield: 24 Servings
Graham Cracker Crust
Graham Cracker Crumbs | 6.5oz (184g) | |
Granulated Sugar | 2oz (56g) | |
Cinnamon | 0.2oz (7g) | |
Butter, Melted | 3oz (85g) |
Combine all of the ingredients together, and press into a rectangle frame. Bake at 360ºF/182ºC for 12 to 15 minutes, or until golden brown. Set aside to cool.
Pot de Crème
Heavy Cream | 20oz (565g) | |
Zürimix Pot de Crème au Chocolat (504109) | 4oz (113g) |
In a pot, bring the heavy cream to a boil and then add the pot de crème mix. Return the mixture to a boil, whisking constantly for 2 to 3 minutes. Pour on top of the cooled Graham Cracker Crust and place in the freezer until it is set.
Dark Chocolate Mousse
Zürimix Dark Chocolate Mousse, 2-Step (504103) | 10oz (283g) | |
Water | 10oz (283g) | |
Heavy Cream | 10oz (283g) |
Combine the mousse mix with the water, whip on medium high speed for 7 to 8 minutes. In a separate bowl, whip the heavy cream until it forms soft peaks. Fold both mixtures together. Spread a thin even layer over the set Pot de Crème layer. Place in the freezer until set.
Marshmallow
Zürimix Marshmallow Mix (504156) | 10oz (283g) | |
Boiling Water (212ºF/100ºC) | 10oz (283g) |
Combine the marshmallow mix and boiling water together in the bowl of a stand mixer, whisking slowly by hand until the mix has dissolved. With the whisk attachment, whip the mixture on low speed for 2 minutes, then increase the speed to high and continue to whip for 10 minutes. Spread a thin, even layer on top of the Dark Chocolate Mousse layer and allow it to set at room temperature for 30 minutes.
Assembly
Torch the Marshmallow and using a greased, sharp knife, cut into bars. Decorate as desired and serve.