🍲 My Recipes

• 5tbsp melted butter

• 7 ounces (198g) graham crackers (about 13 sheets)

• 1 large egg yolk (0.5 oz / 15g)

• 2 tablespoons sugar

• 1/2 teaspoon salt (or less)

• 4tbsp butter

• 6 ounces (170g) semisweet chocolate (64%-70% cacao), finely chopped (not 80%)

• 1 1⁄4 cups heavy cream (10.6 oz / 300g), chilled, divided (3/4 cups in sauce pan, 1/2 cup left in fridge)

• 2 1⁄2 teaspoons unflavored gelatin powder

• 2 tablespoons light corn syrup

• 2⁄3 cup granulated sugar (4.7 oz / 133g)

• 3 large egg whites (3.7 oz / 105g)

• 1⁄2 teaspoon white distilled apple cider vinegar

• Generous pinch of kosher salt

• 1 teaspoon vanilla extract Confectioners’ sugar, for dusting

1. Preheat oven to 350

2. Melt 5 tbsp butter

3. Put the graham crackers in a bag, using rolling pin to smash them up

4. In a bowl, add graham crackers, sugar, 1/2 tsp salt, 2 tbsp sugar, and melted butter, and 1 large egg yolk

5. Mix until looks like wet sand, then rub between palms to evenly mix, then press into pan. Pressing into the sides with like a measuring cup might make this easier.

6. Throw on a sheet tray, bake at 350 for 13-18 minutes

7. Chop chocolate

8. Pour 3/4 cup cream into saucepan, gently warm until barley bubbling around the sides, slightly steaming

9. In glass bowl, add chopped chocolate, butter (not melted), and pinch of salt

10. Pull cream, wait 30 seconds to let it cool slightly, pour into bowl, make sure chocolate is submerged, let sit for 5 minutes to melt.

11. If chocolate is not fully melted, use double broiler to finish. Stop right before chocolate is melted (al dente)

12. In new bowl, whip the rest other 1/2 cup cream until soft peaks

13. Whip the chocolate until it’s holding marks but not yet soft peaks

14. Fold cream into the chocolate, then pour into the crust (crust needs to be cooled)

15. 1/4 cup cold tap water and sprinkle the gelatin over it to hydrate for 5-10 minutes

16. Get all ingredients ready

17. Get double broiler going, melt gelatin while stirring, take off heat for a little

18. In this order: Add pinch of salt, 2 tbsp corn syrup, sugar, stir, then egg whites, a little vinegar

19. Put back over heat and consistency whisk until mixture is opaque and all the sugar is dissolved

20. Make sure the beater whisks are clean, then whisk the marshmallow for 5 minutes, add vanilla, keep whisking until tall peaks (long time until thick)

21. Pour over chocolate and add some designs

22. Let sit for 30 minutes, then torch

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