Now that Christmas is long gone, it’s time to think about New Years. To be perfectly honest with you all, I loathe New Years… There’s too much pressure to have the “best night ever!!!” and to dance and drink and dance and drink to your legs fall off, or stop working for that matter… There’s too much pressure to find the best venue and to finally wear that gold, sparkly mini dress you thought you had to have and to find that perfect man before the clock strikes midnight.
It’s all just too much for one. single. night. Why can’t we just have a nice dinner and dessert at home with friends or family? Why is it that I can’t tell people I’m spending New Years at home and have no desire to go to a Disco and not get funny looks? Let me tell you… my dinner New Years night will blow the socks off your Disco party with NO Taxis, NO standing out in the cold in a mini dress, NO overly expensive cocktails, and definitely NO creepy guys lingering waaay to close at 11:50pm.
But there may be dancing, drinking, yummy eating and loads of laughter with some close friends… I call that a great night, worthy of New Years Eve!
S’mores are somewhat of a soft spot for me. I love them. I love changing them around and making them as an ice cream or a cake or even…. a Petit Four!
I preach this concept of using simple techniques with great ingredients to create delicious, approachable desserts! My S’mores Petit Fours are a perfect example of just that. A simple American treat, turned into a decadent dessert to be served on New Years Eve. What else to you want to be eating whilst sipping on your sparkling wine? The dark chocolate ganache topped with a sweet toasted meringue is just the right amount of richness to pair perfectly with any cocktail and is small enough to eat in just one or two bites!
- For the graham cracker crust:
- 125 g butter
- 60 g sugar
- 10 g egg yolk (half a yolk)
- 172 g flour
- For the dark chocolate ganache:
- 425 g dark chocolate, chopped
- 225 g cream
- 50 g butter
- For the meringue topping:
- 125 g egg whites (about 4)
- 225 g sugar
- 150 g powdered sugar, sifted
- Start by preheating the oven to 180 Celsius or 350 Fahrenheit and prepare a rectangular baking frame on a baking tray lined with baking paper.
- Mix together the butter, sugar, and vanilla in a bowl. Add the egg yolk and finally the flour. Form into a smooth dough.
- Press the dough into the baking frame, making sure to get all corners and to make it as even as possible.
- Bake for about 20 minutes, or until light golden brown.
- Meanwhile, bring the cream and butter to a boil in a pot over the stove.
- Place the chopped chocolate in a separate bowl. Once boiling, pour the cream and butter over the chocolate. Stir until all chocolate has melted and you have a smooth ganache.
- Pour the ganache over the baked crust and smooth evenly.
- Place in the refrigerator or freezer to speed things along.
- The consistency should be hard enough to cut out with a cookie cutter, but not completely frozen.
- Using the desired cookie cutter, I love using a small, round cookie cutter (appx. 4.5 cm) so the S'mores are the size of Petit Fours (basically 2 bites), cut out the S'mores being careful to clean the cookie cutter as you go to get a clean form.
- Once cut out you can begin to make the meringue.
- Place the egg whites in your mixer and begin beating on high. Once the egg whites have become bubbly, slowly add the sugar. Let beat until stiff peaks form and for the last 3 minutes, beat in the powdered sugar.
- Fill into a piping bag with a round tip and pipe out evenly onto each S'more.
- Toast with a small handheld kitchen flame gun.