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Parve
Medium
8 Servings
Allergens 
50 Minutes
Diets
Sometimes it’s a mini-ware that inspires the dessert instead of vice versa. Though you can definitely make this cookie butter version of s’mores in any individual dish, I think they’re really cute (and easy to make ahead and store!) in these little cube dishes. I’ve been preparing this updated version of a s’mores dessert often and it’s been a big hit. Make them dairy for your melavah malka or parve for any other event.
2 sleeves (about 175 grams) Lotus cookies
4 tablespoons butter or margarine, melted
2 cups heavy cream or non-dairy whipped topping, such as Kineret Whipped Topping
16 ounces marshmallow fluff
1 cup Lotus butter
7 ounces Rosemarie chocolate, chopped (use Rosemarie Harmony bars for dairy)
1/2 cup heavy cream or non-dairy whipped topping, such as Kineret Whipped Topping
nut crunch, for sprinkling
Process the cookies in the food processor. In a bowl, combine cookies and melted butter. Press into the bottom of each individual dish.
In the bowl of an electric mixer, beat cream until stiff. Add marshmallow fluff and mix to combine. Gently fold in cookie butter (I like there to be swirls). Pipe mousse over cookie crust.
Finally, make the ganache. Place chocolate in a glass, metal, or ceramic bowl (no disposables, ladies!). In a small saucepan, bring cream to a boil, then pour over chocolate. Let sit for a few minutes, then mix until smooth. Spoon chocolate ganache over mousse. It will harden as it cools.
Optionally, to garnish, you can pipe more mousse on top and sprinkle with some nut crunch. Keep refrigerated or frozen until day of serving.
Photography by Chana Rivky Klein
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hey,
can u make these a week ahead and freeze?
Yes!