Was there ever a child out there that didn’t enjoy standing around a campfire toasting marshmallows to make s’mores? I know I did! Although I was that kid that liked to light my marshmallows on fire…

In one bite this desert is S’mores perfection. First you taste the crispy, savory, graham cracker crust. Next you taste the rich, silky, Mexican chocolate ganache that is spiced with, coffee, cinnamon, and just a touch of smoky Ancho chili powder. All topped off with a layer of hot sticky, gooey toasted marshmallows that melt into the top layer of the cool chocolate ganache. This is my twist on the old childhood favorite and it’s oh so easy!

S’mores Mexican Chocolate Ganache Tart

Makes 1 – 11in Tart

Step 1: Make the crust.

Graham Cracker Crust

2½ Cups Graham Cracker Crumbs

5 Tablespoons Vanilla Sugar*

2/3 Cup Melted Butter

½ teaspoon of salt

Directions:

Pre-Heat oven to 350 degrees. Mix all of the above ingredients in a large bowl. Firmly pack the mixture into the tart pan and bake for 8 minutes at 350 degrees. Then allow to cool. If you are in a hurry just use a store-bought graham cracker crust.

 

Step 2: Make the Chocolate Ganache

In a large microwave safe bowl add:

16oz Bittersweet Chocolate (Ghirardelli), chopped

8oz Semi-Sweet Chocolate (Ghirardelli), chopped

8 Tablespoons Unsalted butter, cut into small pieces

2 Cups heavy cream

6 Tablespoons of Vanilla Sugar* (or regular granulated sugar)

½ Teaspoon of salt

1½ Teaspoons ground espresso

¾ Teaspoon ground cinnamon

½ Teaspoon Ground Ancho Chili Powder

 

Directions:

Heat all of the ingredients in the microwave for 30 seconds then stir. Repeat until the chocolate has melted. (It will take about 5 or 6 times)

Pour the Chocolate Ganache into the cooled graham cracker crust. Place the tart in the refrigerator for 2 hours until firm. If you have left over chocolate ganache allow it to firm up in a bowl in the refrigerator. Then scoop out with a melon baller and roll in coco powder, chopped nuts,  shredded coconut, or dip in melted chocolate to make homemade chocolate truffles.

Top the chocolate tart with mini marshmallows, and then toast the marshmallows with a brûlée torch just before serving. If you don’t have a brûlée torch, pre-heat the broiler in your oven. Place the tart on the middle rack in the oven under the broiler until the marshmallows are lightly toasted. Don’t walk away; this will only take 30 seconds or less depending of your broiler. The marshmallows will go from toasted to flaming quickly….

Serve in thin slices while the marshmallows are still gooey.

Hope Y’all enjoy!

** If you ever use whole vanilla beans save the bean pods and bury them in a container of sugar. In about 1 week the oils from the vanilla pod will infuse with the sugar-making vanilla sugar. I love to use this in my morning coffee or for baking.

** After my brûlée torch kept running out of propane last night I think the broiler method works best to toast the marshmallows.