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Preparation Time : 30
Cook Time : 5
Total Time : 35
14 square graham crackers
2ounces semisweet chocolate, chopped (I love my Callebaut, but use your favourite!)
2ounces milk chocolate, chopped (go for the traditional stuff!)
2teaspoons salted butter
1tablespoon graham cracker crumbs
2 egg whites (or ¼ cup pasteurized egg whites)
1⁄4 teaspoon cream of tartar
1⁄8 teaspoon salt
1⁄3 cup sugar
Base and Chocolate:.
Place the graham crackers on a baking sheet lined with foil and set aside.
Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
Dollop meringue on top of the chocolate mixture and use a kitchen blowtorch to lightly toast the tops of the meringue.
Serve immediately (which I recommend) or cover lightly and store in the fridge up to 1 day.
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