From there we just
assembled the usual s’more ingredients, creating a quick and easy dessert . . .
without having to stand over an outdoor grill in the hot Kansas heat!
S’more Sundaes
Marshmallows – either mini or regular size (toasted – see
step 1 below)
Vanilla Ice Cream
Edible Chocolate Bowls
Graham Crackers
Mint, optional – we used chocolate mint
1) Toasted
marshmallows — place marshmallows on a parchment lined baking sheet. Place baking sheet about midway into an oven set on broil. Leave door
slightly ajar and toast for 3 to 5 minutes or until marshmallows are nicely
browned – WATCH CLOSELY!
2) Scoop
ice cream into edible chocolate cups.
3) Top
with a few toasted marshmallows and drizzle with chocolate sauce.
4) Serve
with a couple of graham cracker sections on the side.
5) If
desired, garnish with a sprig of mint.
Edible Chocolate
Bowls
Round balloons
Semi-sweet or dark chocolate chips or chocolate bars
Wax paper
1) Blow
up balloons to a bowl size diameter. Note: The finished bowls are rather
fragile so you may want to start with a few extra.
2) If
you’re going to use them right away and you’re not concerned about possible
“chocolate bloom” (streaks of white that sometimes appear on chocolate; the
cocoa butter coming to the surface) — simply melt the chocolate chips at 50% power in the microwave. (This is the method we used.)
If you’re going for a more professional appearance — Temper chocolate using a double boiler method.
3) Dip
the balloons in chocolate; spoon additional chocolate around the sides of the
bowl if needed.
Erin dips the balloon in the melted chocolate. |
She then spoons on addition chocolate to form the desired bowl shape. |
4) Drop
a small spoonful of chocolate on the wax paper to form a base and then add the
chocolate dipped balloon to that base.
Erin adds the chocolate covered balloon to a dollop of chocolate. |
5) Refrigerate
to harden for a quick set but the ideal environment is a cool, dry spot.
6) Pop
balloon and carefully pull from the inside of the chocolate bowl.
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