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S’mores Trifle


This past August, I wrote about one of my favorite moments of my summer vacation, up somewhere in a remote mountain lodge (it’s inevitable that dozens of Jewish families happen to find the same remote spot). Every evening after dinner, we’d take the skewers, marshmallows, graham crackers, and chocolate bars I had brought along and stand around the campfire, trying to get a good toast on our marshmallows. It wasn’t easy. We usually caught the tail end of the fire, when the logs were all burnt out, and there were just a few sputtering flames. We fought for position to let the weak flames toast our marshmallows.   The best part was when the marshmallows caught on fire: real toastiness.   When I tasted  this dessert, I was back up in the mountains. But this time, I didn’t have to fight for the fire: because my kitchen torch is mine alone.


1. In a food processor, process crackers into crumbs. In a small bowl, combine graham crackers and margarine. Spoon into the bottom of individual dishes or one large serving dish.
2. In the bowl of an electric mixer, whip non-dairy whipped topping until stiff. Add fluff and mix to combine. Spoon mousse on top of graham cracker crust (I use a piping bag so it’s neater).
3. Place chopped chocolate in a small glass bowl. Heat creamer in a saucepan over high heat and bring to a boil. Pour over chocolate. Let it sit for 1 to 2 minutes to allow the chocolate to melt, then stir until ganache is smooth. Pour ganache over marshmallow mousse.
4. Top trifles with mini marshmallows. To toast the marshmallows, you can either use a kitchen torch (more fun) or place trifles under the broiler for 60 to 90 seconds (make sure you are using an oven-safe dish if using the latter method).