adapted from Deep Dark Chocolate by Sara Perry
• 1 1/3 cups non-trans fat graham cracker crumbs
• 1/3 cup granulated sugar
• 5 tablespoons unsalted butter
• 5 ounces premium dark chocolate, chopped (I used Callebaut)
• 1/2 cup whole milk
• 2 tablespoons unsalted butter, cut into pieces
• Pinch of salt (I used fleur de sel, and I used more than a large pinch, but I love it when used with chocolate)
• 1/2 teaspoon pure vanilla extract
• large, fresh homemade or purchased marshmallows (link to recipe below)
1. Preheat the oven to 350˚F. In a medium bowl, mix the graham cracker crumbs, sugar and melted butter until well blended and crumbly. Transfer the mixture to a 9-inch tart pan and lightly press onto the bottom of the pan; or use 10 individual, small tart pans as I did, approximately 2 1/2 inches in diameter. Bake until set and fragrant, about 12 minutes. Transfer to a wire rack and cool to room temperature.
2. Place the chocolate in a medium bowl. In a small saucepan over medium heat, heat the milk and butter until the butter is melted (I did this in a microwave); stir to combine and pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the salt and vanilla and let cool completely. Pour into the crust and refrigerate until well-chilled, at least 4 hours.
3. Right before serving, top with a homemade or purchased marshmallows and brown with a butane torch. Serve while the marshmallows are still warm.
Make your own Marshmallows
(just delete peppermint candy from the recipe)
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