Finally, a new post! Michael and I had been out of town but now it’s time for me to catch up with you!
We had the boys over for dinner and I wanted to make a fun dessert. I got inspired by a true American classic: S’mores!
S’mores are so much fun and I can remember the first time I ever had them. It was my good-bye party on my fave beach in Newport Beach, CA with all my American family. It’s a great memory and this dessert remembered me so much of that cool summer night.
You can prep this in advance and it’s quick and easy.
Here we go
For about 6-8 servings
2 cups of low fat or fat free milk
2 tble spoons of unsweetened cacoa powder
2 tble spoons wheat starch
1 cup whipped cream
8-10 shortbread biscuits crushed
1 marshmellow per dessert, or a few mini ones
If you prefer a glutenfree version substitude weat starch with corn starch and use glutenfree shortbread cookies, also have a look that your marshmellows are glutenfree
Put the starch in a small musli bowl and add some of the milk to resolve it.
In a medium saucepan heat the rest of the milk. Add sweetener to your liking and cacoa powder. If the milk is close to a boil, give the starch-milk mix a whisk and whisk it into the hot milk. You need to stir very thouroughly. Remove the pan from the heat. The pudding will thicken up and is ready to cool down.
Let it cool in the fridge for a while. Next step is to add the whipped cream to the cold pudding.
Put a layer of crumbled biscuits in a dessert glas. Add a layer of chocolate mousse and garnish with some more crumbs. Before serving finish it off with some marshmellows and use a kitchen-burner to brown them.
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