This weekend my family and I journeyed to our beach cottage, in Pearly Beach, to say goodbye to it before it was sold. It has been in the family for a very long time and there are so many precious memories of it. I insisted on making the dessert because we always tended to treat ourselves to something sweeter than we would get at home when we went to Pearly Beach. I thought about making a dessert which was reminiscent of our nights spent roasting marshmallows over the coals and playing chocolate games and drinking sweet tea and nibbling biscuits whilst playing a card game. So what comes to mind when we think of marshmallows, chocolate and biscuits?? Duh..S’MORES!
This recipe requires no baking!! It makes enough for about 5 individual puddings (set in standard size ramekins)
- 150g of chocolate (you can use dark chocolate, but I used the standard Cadbury’s Milk Chocolate that we would have used in a S’More)
- 4 eggs
- 1 tsp instant coffee powder, dissolved in 1 tbsp of hot water
- one pack of biscuits – to my fellow South Africans – I used good ol’ Marie Biscuits. To my American and Canadian friends, you, I assume, will use Graham Crackers.
- A packet of mini marshmallows
- You will need to start by crushing up a handful of biscuits (crackers) to breadcrumb consistency. I left some bigger bits in with the crumbs for texture. Pour these crumbs into each ramekin so that there is about a half inch layer of crumbs.
- Now, you need to make the mousse. Melt the chocolate over a double boiler and set aside to cool. Carefully separate 3 of the 4 eggs. Whisk the egg yolks with the remaining WHOLE egg and then stir in the coffee. Make sure the chocolate has cooled, then stir in the yolk mixture and set aside.
- Whisk the egg whites until medium-soft peak stage. (We had no electronic beaters at our cottage, so I have to thank my folks for painstakingly helping me with a rather stubborn hand beater!)
- Softly, with a metal spoon, fold the egg whites in to the chocolate mix. The slower and softer you do this, the lighter and fluffier your mousse will be.
- Spoon the mousse over the biscuit crumbs. You should manage to get about 2 – 2.5 inches into each ramekin.
- Leave these to chill in the fridge for at least 3-4 hours.
- Before serving, decorate with mini marshmallows and maybe another biscuit. You can do this anyway you like, but this is how I did mine: half a biscuit/cracker and place in the mousse sticking out like butterfly wings. This creates a ‘channel’ between them. I put a handful of marshmallows in the channel and toasted them with a kitchen blow torch. (The browning and melting of the mallows is an important step to get the full s’mores affect!)
The desserts proved to be worthy of my sweet toothed family and we enjoyed whilst talking about our favourite memories of our cottage.
All that is left to say is:
Bye Bye Pearly Beach.