Molten S'mores Brownie Bites
These brownie bites are a decadent rendition of my favorite summer dessert S'mores. Instead of a campfire to make these minis, you will just need your oven (and maybe a kitchen torch). A graham cracker crust is layered with extra dark chocolate brownies and are stuffed with a molten milk chocolate center and to make them even better they are topped with toasted marshmallow fluff.
It's a toss-up whether the gooey melty chocolate or sticky sweet toasted marshmallow is the best part of a S'more. Well, these brownie bites highlight both. For the melty chocolate element, there is a molten milk chocolate ganache center (Hersey's Chocolate of course). For the sticky sweet marshmallow element, these bites are topped with homemade marshmallow fluff. Toast the fluff with a kitchen torch and you have all the wonderful elements of the S'more in one dainty dessert. Sorry graham crackers you are delicious but for S'more you are just the vehicle.
I use this cocoa powder for a extra dark color and rich flavor. I also like my brownies extra fudgy. If you prefer a more cake like brownie bake for 2 or so minute more. If you like the idea for the molten center but don't want to worry about the timing. You can skip baking the ganache inside and can make a depression in the top of the brownies once they have baked. Fill the depression with some of the chilled ganache and let the warmth from the brownies melt it. Once you top with the marshmallow fluff no one will know!
Truffle Brownie Torte
3 standard size Hersey’s Milk Chocolate bars
1/4 cup heavy cream
Graham Cracker Crust
2 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
3/4 cup graham cracker crumbs (roughly 5 crackers)
1 stick unsalted butter
1 cup granulated sugar
2 large eggs
1/2 cup dutch processed cocoa powder
3/4 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon espresso powder
1 tablespoon vanilla bean paste
1/2 cup all purpose flour
3/4 cup granulated sugar
3/4 cup light corn syrup
1/3 cup water
a pinch of salt
3 large egg whites
1 teaspoon vanilla bean paste
Roughly chop the chocolate and pour into a medium sized bowl. In a microwave safe measuring cup, heat cream in the microwave for 20-30 seconds until it just begins to bubble.
Then, pour the warm cream over chocolate and let sit for 1-2 minute until it begins to melt. Mix the together until combine. If your chocolate does not completely melt after pouring in the warm cream, you can place it in the microwave at 5 second intervals until it is completely melted.
Place the ganache in the fridge and let chill for at least an hour. Then, spoon out 1/2 teaspoons on the ganache and roll in your hands to form a ball.
Place the ball on a parchment lined pan. Once you have scooped all of the ganache place the balls into the freezer and chill for at least 1 hour.
Graham Cracker Crust:
In a small bowl, mix together graham cracker crumbs, sugar and melted butter. Then, spoon a teaspoon of the mixture into the bottom of a lightly greased mini muffin pan. Press the crust in firmly and then set aside.
Preheat the oven to 350 degrees F.
In a small saucepan over low heat, melt the butter and sugar together until the butter is completely melted and the sugar begins to dissolve, about 2 minutes. (do not boil)
Remove from the heat and sit to cool slightly. Meanwhile, in a medium bowl stir together cocoa, flour, baking powder, espresso powder and salt.
Once the butter mixture has cooled, mix in the vanilla and egg until just combined. Then add the mixture to the dry ingredients.
Pour batter a small amount of batter onto of the prepared crust. Then, place the frozen middle on top. Spoon remaining batter on top making sure the chocolate middle is completely covered.
Place int he oven and bake for 10-12 minutes. There may be a slight depression in the middle of your brownie and thats okay.
Prepare a large piping bag with a 1/2 inch French star piping tip and set aside.
Add the egg whites to the bowl of a stand mixer.
To a small saucepan over medium heat, add the remain water, corn syrup, sugar, and salt. Bring the mixture to a boil and boil until the syrup reach 240 degrees F. Do not stir the mixture. You can swirl the pan if the sugar needs help dissolving. Remove the syrup mixture from the heat.
Then, turn the stand mixer to medium high and whip the egg whites until they reach soft peaks. Once mixed, slowly pour the hot syrup into the egg whites while mixing on low. Increase the speed to high and beat until light white and fluffy. It should take 8 minutes. You want your marshmallow to reach soft peaks so that it will hold it shape when piped.
Once the marshmallow is light and fluffy, add the vanilla bean paste. Scrape down the sides and mix until everything is incorporated.
Spoon the mixture into the prepared piping bag.
The marshmallow fluff can keep in an airtight container for about a week. I have found that it is best to use the fluff right after it is prepared if you would like to pipe with it. After sitting it can become loose and not hold it’s shape as well.