Like a cosy fall hug in a jar. All the toasty flavours of a s’more with all the silky refinement of a panna cotta, crunchy grahams cracker crumb, cocoa nibs and of course gooey toasted giant mallows. What’s not to love?
Make them in large jam jars to share or in cute individual mason jars for an indulgent treat.
Makes 2 large jam jars or 4 mini mason jars.
500ml double cream
100g 70% cocoa solids dark chocolate chopped
50ml maple syrup
2 platinum grade gelatine leaves softened in cold water
1 pack Giant mallows
4/5 grahams crackers or digestives crushed.
Small handful cocoa nibs.
Add cream and maple syrup to a saucepan and heat gently until just bubbling around the edges (don’t boil)
Now add chocolate and stir until melted and glossy.
Squeeze water out of gelatine sheets and add to pan stirring well until thoroughly dissolved.
Decant into mason jars leaving an inch free at the top for mallows!
Place in fridge for at least 4 hours to set.
Now add crushed graham crackers, a sprinkle of cocoa nibs and as many giant mallows as you can squeeze on there! Now get toasting, you can place under a hot grill for a minute but watch carefully! Or much easier with a kitchen blow torch for instant melty mallowyness.
If you can bare to share serve with 2 long spoons and dig right in!
For more yummy recipes visit www.cookmakebake.co.uk