Homemade Chocolate S'mores

Homemade Chocolate S'mores

Triple the chocolate with: homemade chocolate Graham crackers, chocolate marshmallows, and chocolate bar squares - these treats elevate any bonfire!

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Time

90 minutes

Difficulty

easy

Yields

18 servings

Ingredients

For the Marshmallows

For the Chocolate Graham Crackers

  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup Rodelle Organic Dutch-Processed Baking Cocoa, sifted
  • 1 teaspoon baking powder
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 3 tablespoons milk, plus extra for glazing

Directions

For the Marshmallows

  • Sift together the powdered sugar with 2 teaspoons cocoa powder.
  • Line a lightly-oiled 9x13 baking pan with parchment or wax paper. Lightly spray the paper with oil and gently dust it with a bit of the cocoa powdered sugar.
  • Set the cocoa powdered sugar aside for later.
  • In the bowl of the KitchenAid Stand Mixer fitted with the whisk attachment, whisk together the powdered gelatin and ½ cup of the water.
  • Let sit while you work through the next steps.
  • In a 3.0-quart saucepan, combine the sugar, brown rice syrup, and remaining ½ cup of water, and cook over medium heat, stirring, until the sugar dissolves, about 3-5 minutes.
  • Insert a candy thermometer and increase the heat to medium-high. Cook, stirring occasionally, until the syrup reaches 240°.
  • Turn the stand mixer to low and gently pour the syrup into the gelatin mixture along the side of the bowl (to avoid splatters).
  • Increase the speed to high and whip for about 15 minutes, until the mixture nearly triples in size and becomes white and fluffy.
  • With the mixer on low, slowly add the remaining ¼ cup of cocoa powder, Rodelle vanilla extract, and salt, and mix until completely combined.
  • Pour the marshmallow cream into the prepared baking sheet and smooth the top with a spatula.
  • Leave the pan to dry out, uncovered, overnight.
  • The next day, dust the top of the marshmallows and a cutting board with the remaining cocoa powdered sugar.
  • Use the parchment paper to help you turn the marshmallows out onto the dusted cutting board. Use a slightly warmed knife to cut the marshmallows into squares.
  • Toss each marshmallow in the cocoa powdered sugar until it's no longer sticky on any side.

For the Chocolate Graham Crackers

  • Combine the flours, sugar, salt, sifted cocoa, and baking powder in a medium-sized bowl.
  • In a separate bowl, whisk the egg with the oil, honey and milk. Stir the egg mixture into the dry ingredients until you have a fairly stiff dough, adding an additional tablespoon of milk if necessary.
  • Wrap the dough an chill for an hour. -Turn the dough onto a floured surface and kneed gently until it holds together. Roll dough to about 1/16" thick, making sure the surface is well floured.
  • Line 2 baking sheets with parchment, or lightly grease them.
  • Using a pizza roller, cut the dough into 3" squares. Prick each square several times with a fork and place them on the prepared baking sheets. Brush the tops with milk, and sprinkle with a light dusting granulated sugar.
  • Bake crackers for 10 - 20 minutes. Keep a close eye on the crackers as they bake as oven temperatures can vary. Check them early and often.
  • Remove the crackers from the oven and transfer to a rack to cool completely.
  • Wrap and store at room temperature or freeze for longer storage.

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