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Parve
Easy
20 Minutes
Diets 
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 packet (8 whole crackers) graham crackers
6 tablespoons margarine, melted
2 cups Kineret Whipped Topping or other non-dairy whipped topping
16 ounces marshmallow fluff
1 (7-ounce) bar good quality baking chocolate such as Shufra 64% chocolate, chopped
1 cup non-dairy creamer
mini marshmallows
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.
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).
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.
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).
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How to store If I want to make it with the marshmallows toasted wud you still recommend storing in the fridge? And what if I make it more than one day in advance…? Thanks!
Can’t wait to make it! I go crazy for anything s’mores;)!
Yes, they would still need to be stored in the fridge because there is non-dairy creamer in the recipe and it needs to be refrigerated, I would recommend making the entire dish in advance and then toasting the marshmallows the day you are going to serve them. However, if you plan to serve them on Shabbos, then you can’t toast them in advance and you’ll just have to do it beforehand 🙂
Smores How many ounces containers do you for the individual portions?
I would use around 4 or 5-ounce glass container
Storing Im making this in advance for a crowd and I’m leaving out the marshmallows on top because don’t have enough oven proof dishes. So how do I store this dessert if making it a day in advance? Fridge, freezer or room temperature?
I would store it in the fridge.
If I don’t have access to marshmallow cream can I use marshmallow fluff instead?
Yes, that should be fine.
I am living in Netanya, Israel – where can I find graham crackers?
Do you have any anglo type supermarkets that carry American products?
I use Tea biscuts or Petite Be’er from Osem. Slightly different taste but not enough to notice and works well.
Soumds great
How many 4 oz jars do you think it makes?
I would say between 10-12
I wanna make it for yom tov. Can I freeze it?
yes
Looks amazing and was so easy!!! I did the ganache in the microwave worked just as well. One less pot to wash… can’t wait to taste!!!