Description
A deliciously easy no bake dessert that captures the flavors of classic s’mores with layers of meringue, chocolate ganache, and graham crackers.
Ingredients
- 3 (4 oz) bars semi-sweet or milk chocolate, finely chopped
- 1 1/2 cups heavy cream
- 6 egg whites, at room temperature
- 1 1/2 cups granulated sugar
- 3/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 30-36 full-sheet graham crackers
Instructions
- Line an 8-inch or 9-inch square baking pan with parchment paper.
- Heat the heavy cream until it simmers, then pour it over the finely chopped chocolate. Let sit for 2-3 minutes, then stir until smooth. Cool in the refrigerator.
- Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Place over simmering water and whisk for 4 minutes.
- Remove from heat, add vanilla, and beat on high until stiff peaks form. Reserve a cup of meringue and refrigerate.
- Spread a thin layer of meringue in the pan, layer with graham crackers, more meringue, and cooled ganache. Repeat to create 6 layers of graham crackers, 4 layers of meringue, and 3 layers of ganache.
- Cover and refrigerate for at least 720 minutes (12 hours) to set.
- Re-whip reserved meringue and spread on top before serving. Optionally, toast the meringue with a kitchen torch.
Notes
For an indulgent touch, serve with chocolate shavings or mini marshmallows on top, and drizzle with extra chocolate ganache.