These little lovelies were a pass/fail experience and I managed to hit the 50% mark. Inspired by a scene from the movie "The Sandlot" that I will post after finishing this entry. I had originally set out to find a way to form the chocolate into hollow balls and then fill them with graham cracker bits and marshmallow.... That didn't work so well. So instead I used the outside of water balloons to form shells and filled them. They tasted good but I didn't get the look I had anticipated.
I used two different sets of ingredients to experiment with these "S'more What's". The first being chocolate chips for the shell and 'Mallow Fluff for the filling. The crackers I used were the same for both trial runs, just your generic run of the mill graham crackers. My boyfriend (who happens to be my official taste tester) said that these were the best tasting out of the two. I happen to disagree.
Although the generic ingredients held together better I personally preferred the second batch.
Batch number two was made of traditional Hershey's chocolate, Jet-Puffed marshmallows, and again the same graham crackers as trial one. As previously stated I thought these superior over the first batch. I loved the melt in your mouth effect that Hershey's have and the actual homemade marshmallow goo over the jarred fluff.
Yield: 8 S'more what?'s
Prep time: 20 min
Set time: 30 min
Total: About an hour
Tools you will need:
- water balloons (because they're smaller)
- Two pots for the stove (not very large ones )
- Two mixing spoons (wooden)
- A cupcake pan (I used a mini cupcake pan but a regular sized cupcake pan should be okay. I do not recommend using a muffin pan.)
- Piping bag (any tip will suffice)
- Chefs Blowtorch or lighter. (i recommend torch but I totally used a lighter... it was hard.)
- 2 smaller bowls
- A plate
- Pastry Brush
- Scissors
Ingredients: (I will list supplies for both trials 1&2, feel free to mix, match and try what you think would give the best result!)
Trial 1
- 1/2 bag of Generic Chocolate Chips (I got mine from Wal*Mart but I'm sure any brand would be fine!)
- 1 Tub of Marshmallow Fluff (I used Wal*Mart's Marshmallow Creme ((because it was $1)))
- 1 1/2 C. of crushed graham cracker bits (I used Honey Maid but any brand is fine)
- 3 TBS of Honey (any brand)
- Pam
- 1/2 TBS of Shortening
Trial 2
- 6 regular sized Hershey bars (the kind you see while waiting to check out at the convenience store) break the bar up into the small rectangles.
- 1/2 bag of Jet-Puff Marshmallows
- 1 1/2 C. of crushed graham cracker bits (I used Honey Maid but any brand is fine)
- 3 TBS of Honey (any brand is fine)
- Pam
- Shortening
- 1/2 TBS Butter
Preparation:
On your stove top place one of your pots and turn the heat setting to low. Now place either your chocolate chips or Hershey's pieces into the pot along with your shortening stirring occasionally until all the lumps are gone. This will take a few minutes so go ahead and blow up ten balloons (not all the way, just enough to make them round-ish) and then rinse them off. Next (after they dry a little) spray the balloons lightly with Pam. When the chocolate is completely melted (but not too hot! remember the stove needs to be on low because the chocolate WILL burn.) Dip the round bottom of the balloon into the chocolate until it appears to form a bowl. set the balloon tie-side down into the cupcake pan to set. It can be tricky to make sure that the balloon doesn't tip the wrong way and get stuck on the side, there is no way to fix this, just keep trying. Once all are dipped go ahead and let them sit there for 15 minutes on the counter and then dip them a second time. After dipping them a second time replace them back into the pan and then put the pan in the freezer for another 15 minutes or until whenever you are ready to take them out.
While the chocolate is in the freezer go ahead and crush your graham crackers and put them in a bowl (don't make them into complete dust, just small crumbs and crumbles). Now in a separate bowl/dish put your honey so its ready when you need it.
Even if its been past 15 minutes go ahead and leave your choclate in the freezer while you do the next step. Bring out the second pot ( if you are using the fluff from a jar you don't need to do anything with the second pot) and place it on the stove on low. Place the butter in the pan and when it melts go ahead and the marshmallows. Keep stirring until the marshmallows are smooth. Now if you are following trial one you don't need to melt your marshmallow fluff/ceme' on the stove because it's already pastry bag ready. When your melted marshmallows are done spoon some into your pastry bag, do the same if you are using the fluff/creme'. This can be sticky and messy but that's okay.
Now you are going to close the end of the piping bag with a rubber band (just wrap it around a few times) and set you piping bag on your plate. Go to the freezer and grab your mini chocolate bowls. Using the scissors cut at the base of the tie that should be on the top of your chocolate bowls and gently peel the balloon away. I had you make extra just in case one or two break. If not then that's awesome!!! Now quickly dip your pastry brush in the honey and spread a thin layer inside the chocolate and then immediately fill it with graham cracker bits. But be gentle, the bowls are fragile. Now dump most of it out but you will notice that a lot of it will stick and that's a fabulous thing. Now pick that piping bag back up and pipe some marshmallow (either melted/fluff or cream its all the same here on out) in the chocolate bowl until it is full. Keep doing this until all the little bowls you have are filled with s'more-y goodness.
Last but not least you can toast the tops, just be careful not to melt the chocolate. You can actually use a lighter it just takes awhile. (A chef torch is much preferred) Just toast until the tops are a golden brown.
Eat and Enjoy!!!!!
