Imagine a cozy campfire evening, but instead of the usual graham crackers, chocolate, and marshmallows, we’re elevating the classic s’more into an artful dessert that’s as beautiful as it is delicious. Enter the Deconstructed S’mores Parfait, crafted with precision using sous vide for perfectly toasted marshmallows and a hint of culinary flair with a touch of liquid nitrogen for instant chocolate shards. This recipe will wow your guests and take your dessert game to a whole new level!
Ingredients
- For the Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons brown sugar
- For the Sous Vide Marshmallows:
- 2 cups mini marshmallows
- 1 teaspoon vanilla extract
- For the Chocolate Layer:
- 8 oz dark chocolate (70% cacao), chopped
- 1/2 cup heavy cream
- For the Liquid Nitrogen Chocolate Shards:
- 4 oz milk chocolate, chopped
- 1/2 cup liquid nitrogen (use with caution and proper safety gear)
Instructions
Begin by preparing the graham cracker crust. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand. Press this mixture into the bottom of serving glasses or jars, forming a compact layer. Set aside.
Next, prepare the sous vide marshmallows. Preheat your sous vide water bath to 165°F (74°C). In a vacuum-sealable bag, combine mini marshmallows and vanilla extract. Seal the bag, removing as much air as possible. Immerse the bag in the sous vide water bath and cook for 30 minutes. Once finished, remove from the water bath and let it cool slightly before opening the bag.
While the marshmallows are cooking, make the chocolate ganache. In a saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a few minutes, then stir until smooth and glossy. Allow the ganache to cool slightly before assembling.
Now, assemble your parfaits. Start with a layer of graham cracker crust at the bottom of each glass. Follow with a generous scoop of the sous vide marshmallows, and then pour over a layer of the dark chocolate ganache. Repeat the layering process until the glasses are filled, finishing with a layer of marshmallows on top.
For the chocolate shards, melt the milk chocolate in a microwave-safe bowl until smooth. Using a fork, drizzle the melted chocolate onto a baking sheet lined with parchment paper in a decorative pattern. Place the sheet into the freezer for about 15 minutes to set. Once solid, carefully break the chocolate into shards.
Finally, with extreme caution, use liquid nitrogen to freeze small pieces of the remaining melted chocolate immediately. The chocolate will shatter into beautiful shards that you can use as a garnish. Carefully place the shards atop your parfaits for a stunning finish.
Serve your Deconstructed S’mores Parfaits with a side of nostalgia and a hint of gourmet flair. Enjoy the layers of flavor and texture that will bring the essence of campfire s’mores to your table in a whole new way!