Ganache Filled S’mores Shooters?! This can only mean one thing . . . it’s S’mores Saturdays! And guess what?? This year you get a bonus recipe! I usually wrap up this series on Labor Day weekend, but this year my girl Tania Colamarino generously offered to share another incredible recipe with us, which means that my final recipe can wait until next week and you get an extra recipe! YAY! And, don’t worry, longtime reader friends, my Spooky Saturdays series will start as soon as S’mores Saturdays wraps up. It’s pretty much just the best time of year ever! 😉
I am thrilled Tania Colamarino is back here guest posting for us again this week? Did you see her post a few weeks ago for Stuffed S’mores French Toast?? WOW, am I right?!
Tania is a food photographer and food stylist. She has been privileged to work with some of the best in the industry, including Carlos Bakery from The Cake Boss, Anne Heap of the Pink Cake Box, Make my Cake in Harlem, and more. She also has 2 books, one of which features a full 35 recipes all shot and styled by her, and various magazines, including Bake Magazine. Be sure to check out her blog and website!
Now on to the recipe!
- 1 large bag of Marshmallows
- 6 graham crackers
- 1 cup of heavy whipping cream
- 1 bag of mini chocolate chips
- 1 tbsp of salted butter
- Place the graham crackers in a freezer bag.
- Close the bag tightly and crush with a rolling pin.
- Put the crushed graham crackers to the side.
- To make the ganache, turn stove on to a low heat.
- In a medium sauce pan, place the heavy whipping cream. Add butter. Slowly add chocolate chips. They will begin to melt. As you stir, the sauce will thicken.
- Once all the chips have melted, turn the heat off and continue to whisk together for about 5-10 minutes. Set aside.
- Take a sharp knife and carefully cut a circular hole in the center of the marshmallow. Be mindful that going to far will cut a hole in the bottom.
- Fill the marshmallow with 2 tsp of the crushed graham.
- Add ganche to the top of the mallow.
- Sprinkle with a few crumbs of the grahams.
- Finish by roasting the mallow with a torch or a lighter ( you know, the long ones you use for your candle wicks that are so low you can possibly do it with a match- those)
- Allow for it to cool at least 5 minutes and then bite into that delicious shooter!
I can’t wait to try these! Be sure to check out Tania’s other recipes here on Bombshell Bling and on her blog!
Thank you for visiting for S’mores Saturdays!
Latest posts by Tania Colamarino (see all)
- Pumpkin Pie Milkshake - November 24, 2017
- Ganache Filled S’mores Shooters - September 2, 2017
- Stuffed S’mores French Toast - August 19, 2017
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