Olive Magazine
Three chocolate pots topped with marshmallows

S’mores chocolate pots

Published: July 7, 2019 at 10:15 am
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Here the classic US campfire snack of toasted marshmallow and chocolate squished between two biscuits is reworked to create an elegant layered dessert. We've added salted caramel for an extra touch of luxury

Nutrition:
NutrientUnit
kcal526
fat35.2g
saturates20.7g
carbs44.9g
sugars36.3g
fibre3.4g
protein5.8g
salt0.3g
Advertisement

Treat yourself to these melty s'mores chocolate pots, then check out our chocolate orange pots, salted caramel chocolate pots, chocolate and tahini pots and more indulgent chocolate dessert recipes.

Ingredients

  • 4 digestive biscuits
  • 120g salted caramel sauce
  • 150g 70% dark chocolate, broken into small pieces
  • 200ml double cream
  • 2 eggs, separated
  • 120g caster sugar
  • 1/8 tsp cream of tartar

Method

  • STEP 1

    Put the biscuits into a bowl and bash with a rolling pin into a fine rubble. Divide between six small serving glasses and spoon over the salted caramel sauce.

  • STEP 2

    Melt the chocolate with a pinch of salt in a mixing bowl above a pan of gently simmering water. Once melted, remove from the pan and leave to cool.

  • STEP 3

    Use electric beaters to whisk the cream to soft peaks.

  • STEP 4

    Add the egg yolks into the chocolate and stir until smooth. Add 1/4 of the cream and beat until fully combined. Tip in the remaining cream and fold together. Divide between the glasses and chill for 30 minutes to firm up. Remove from the fridge and allow to come to room temperature before serving.

  • STEP 5

    Once the pots have set, put the egg whites, sugar and cream of tartar into a heatproof mixing bowl and use electric beaters to whisk together. Put over a pan of gently simmering water and whisk continuously for 6-8 minutes until the sugar has completely dissolved and the egg whites have tripled in volume into a bright, glossy consistency. Remove from the heat and continue to whisk for 4-5 minutes until the mixture holds soft peaks.

  • STEP 6

    Spoon the marshmallow over the chocolate pots and carefully blowtorch the tops until golden (you could also do this under a grill as long as the glasses are heatproof). Serve immediately.

There’s still time to pick up tickets for our exclusive reader event with John Gregory-Smith, where he’ll be cooking up a Lebanese feast in London on 18 July. To book, click here.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content