This s’mores recipe is simple, easy to follow and can be made with the ingredients that many people already have in their pantry.
The “nutella chocolate cups” is a dessert that consists of two graham crackers, Nutella, and whipped cream. The recipe for this dessert can be found on the Food Network website.
S’mores pots de crème at their most gorgeous and addictive. They’re also paleo-friendly and dairy-free! I WANT YOU TO GET IN MY BELLY.
Lexi, my incredible buddy, decided to write a cookbook. It’s also epic.
Sure, I may have photographed the cover, and yes, this may have skewed my opinion. But I’ve now cooked four recipes from Lexi’s cookbook, Lexi’s Clean Kitchen, and they’re all delicious.
You know how there were parents whose households you so wanted to visit because of how amazing their cuisine was when you were a kid? It wasn’t a specific ingredient they utilized, but rather a taste that pervaded each of their meals.
Lexi’s dishes all have a similar, almost inexplicable taste. It is, after all, magic. Her food is some of the greatest I’ve ever tasted, and I’m crying just thinking about how proud I am of her for writing this book.
S’mores pots de crème are only one of the numerous sweets in her nearly 150-recipe cookbook. Breakfasts, appetizers, main dishes, drinks, and more are all available. The “best grilled chicken” is certainly the greatest, and we ate the arroz con pollo three nights in a row.
But first, let’s speak about these s’mores pots de crème. HOW ELEGANT ARE THEY?!
It’s very lovely.
And it’s crazy delicious.
I ate them at room temperature and from the fridge, and they were both delicious. One adds a thick, smooth chocolate bottom, while the other contributes a delicious mousse-like texture to the chocolate. You can’t go wrong with either technique of serving them.
And, of course, there’s the whole “I shot the cover” thing. This book’s cover was photographed by me! Last winter, we had the most time filming in a beautiful kitchen in Boston, and it’s incredible to see it in paper.
OK, any more compliments and I’m going to vomit. She’s so adorable. Guys, if you only get one cookbook this season, make it this one. It will not let you down.
LEX, I adore you!
To make the graham cracker crumbs, combine the graham cracker crumbs with the melted butter
- 1 cup almond flour (blanched)
- flax meal (quarter cup)
- a single huge egg
- honey (two tablespoons)
- 1 tablespoon sugar made from coconut
- 1 teaspoon cinnamon powder
To make the chocolate custard pudding, combine all of the ingredients in a mixing bowl.
- 1 cold (1312-ounce) can full-fat coconut milk, scooped from the top
- 13 cup maple sugar (granulated) or coconut sugar
- 2 tblsp. arrowroot powder
- 1 tsp fine sea salt
- 1 bag (10 oz.) dark chocolate chips
- 1 teaspoon extract de vanille
To make the marshmallow meringue, combine all of the ingredients in a mixing bowl.
- 2 egg whites, big
- 12 teaspoon freshly squeezed lemon juice
- 13 cup of honey
the graham crackers should be made
- Preheat the oven to 300°F and place an oven rack in the middle. Using parchment paper, line a baking sheet.
- Combine all ingredients in a mixing dish and stir until well blended. Make a ball out of the dough.
- Cover the dough ball with a second piece of parchment paper and place it in the middle of the prepared baking sheet. Roll out the dough into a 1/8-inch-thick rectangle using a rolling pin.
- Cut the dough into squares using a pizza cutter. Preheat oven to 350°F and bake for 15-20 minutes, or until golden brown and crisp. Allow to cool fully before using.
- Once the crackers have cooled, throw them in a food processor and grind until fine. Remove from the equation.
Make the pudding first.
- Whisk together the coconut cream, sugar, arrowroot flour, and salt in a medium-sized saucepan over medium heat. Bring the mixture to a boil, then lower to medium-low heat and rapidly whisk for 2 minutes. Whisk in the chocolate chips and vanilla extract until the chocolate is fully melted and the liquid has thickened to a pudding consistency.
- Place the pudding in six 8-ounce glass jars or cups in the refrigerator to cool before serving. (Use heatproof jars or cups if you want to brown the tops of the s’mores.)
Make the meringue with marshmallows.
- Whip the egg whites with the lemon juice in a stand mixer equipped with the whisk attachment for approximately 1 minute, or until soft peaks form.
- Heat the honey in a small saucepan until it reaches 130°F on a candy thermometer and starts to bubble, approximately 1 minute.
- Slowly pour the warm honey into the bowl containing the egg whites while the mixer is spinning on medium speed. Increase the speed to high and beat until firm, glossy peaks form, approximately 2 minutes.
to put together
- Remove the pudding jars from the refrigerator. Add 2 tablespoons (or more) of graham cracker crumbs to the mixture. Then, in each jar, spoon 2 to 4 teaspoons of meringue. Brown the tops using a cooking torch, if desired. If you don’t have a torch, prepare the broiler to high and put oven-safe glass jars under the broiler for 1 to 2 minutes, or until the tops of the meringue are golden, keeping an eye on them to prevent burning.
- Set in the refrigerator for at least 2 hours before serving, garnished with more graham cracker crumbs.
The “healthy chocolate mousse cake” is a dessert that has been passed down through generations. It is made with ingredients such as flour, sugar, cocoa powder, and eggs.
Frequently Asked Questions
What are pots de creme used for?
A: Pots de creme are typically used as dessert or a side dish. They can also be served in cups and eaten with a spoon, although this is not the most common way of eating them.
How long can you keep pots de creme?
A: The best way to prevent the sugars from spoiling is by keeping them in a cool, dry place.
What does the S in Smore stand for?
A: It is not known what the S stands for, but it could stand for something like soft or sweet.
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