All Grown-Up S'mores

Manami's Note:

Sticky, Chewy, Messy, Gooey by Jill O'Connor is a wonderful book with some of the most delicious-looking desserts!. Found this one there too, the desserts are to die for! A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream ;).The combination of liquers here is by no means written in stone: dark rum, Grand Marnier, bourbon -- just pick two or three complimentary flavors. BTW - my friend Judy has added this as one of the desserts for her summer blow-out. :)

• Total Time: 12 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 12 hrs

Ingredients:

Servings: 15

FOR THE CHOCOLATE FILLING

• 8 large egg yolks
• 1 ½ cups confectioners' sugar , sifted
• 2 tablespoons cognac or 2 tablespoons brandy
• 2 tablespoons white Creme de Cacao
• 2 tablespoons Kahlua
• 1 teaspoon pure vanilla extract
• 1⁄8; teaspoon salt
• 1 cup unsalted butter
• 2 tablespoons Dutch-processed cocoa powder
• 12 ounces semisweet chocolate or 12 ounces bittersweet chocolate , finely chopped
• 1 ½ cups heavy cream , whipped to soft peaks

FOR THE MARSHMALLOW FLUFF MERINGUE

• 3 large egg whites
• 1 pinch salt
• 1 pinch cream of tartar
• ¼ teaspoon pure vanilla extract
• 1 cup marshmallow cream

FOR THE GRAHAM CRACKER CRUST

• 3 cups crushed graham cracker crumbs
• ½ cup unsalted butter , melted
• 1 tablespoon granulated sugar

Directions:

1. Preheat the oven to 350°F.
2. TO MAKE THE CRUST:.
3. Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.
4. Press into the bottom of a 9-by-13-inch metal baking pan.
5. Bake the crust until starts to brown and become crisp, about 10 minutes.
6. Transfer to a wire rack and let cool completely.
7. TO MAKE THE FILLING:.
8. Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.
9. Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt.
10. Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.
11. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.
12. Let cool slightly, then gradually beat into the egg mixture.
13. Fold the softly beaten heavy cream into the chocolate mixture just until combined.
14. Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.
15. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
16. WHEN READY TO SERVE - MAKE THE MERINGUE:.
17. Using an electric mixer set at low speed, beat the egg whites until foamy.
18. Add the salt and cream of tartar and beat at medium speed until soft peaks form.
19. Beat in the vanilla.
20. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
21. ASSMBLY & SERVICE:.
22. Carefully cut the S’mores into 15 large squares.
23. Place each S’mores on a dessert plate.
24. Top each with ½ cup of the meringue in a large dollop.
25. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.
26. Serve immediately and accept all the accolades!