Mini S’mores Galettes
If you’re tired of the classic s’mores and you want to switch things up a bit, then these Mini S’mores Galettes are the best thing you’ll make all week. They’re flaky, buttery, chocolatey and absolute perfection. I love these because they can be made ahead of time and served warm (reheated quickly) or at room temperature. If you don’t want to make individual galettes you can totally make this into one large galette. Then just slice and serve.
Mini S’mores Galettes
These Mini S'mores Galettes are a fun summer dessert and a great twist on a classic treat. Graham cracker crust filled with chocolate and toasted marshmallows.
Servings: 9
Equipment
- Mixing bowl
- Rolling Pin
- Baking sheet
Ingredients
Crust:
- 1 1/2 cups all-purpose flour
- 1 cup graham cracker crumbs finely ground
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter cold and diced
- 6 to 8 tablespoons ice cold water
Filling:
- 1 cup semi-sweet or dark chocolate chips
- 6 tablespoons unsalted butter diced
- 2 large eggs lightly beaten
- 1/3 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Topping:
- 1 large egg whisked
- 2 tablespoons turbinado sugar
- 27 large marshmallows
- 1/3 cup semi-sweet or dark chocolate chips melted
- 4 graham crackers roughly crushed
Instructions
- To make the dough, combine the flour, graham cracker crumbs, salt and sugar in a food processor. Pulse a few times to thoroughly combine. Add in the butter and pulse until it resembles coarse crumbs, the size of peas, about 8 to 10 times. Add the water, one tablespoon at a time, and process until the dough comes together. Divide in half and form each half into a disc and wrap each in plastic wrap. Chill for at least 1 hour or overnight.
- To make the filling, place the chocolate and butter in a heatproof bowl. Set the bowl over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl and stir until melted through, about 5 to 8 minutes. Remove from the pot and let cool. Once cool, whisk in the eggs, heat cream, sugar and vanilla until well combined. Cover with plastic wrap and chill until thick and set, about 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper, and set aside.
- Working with one half of dough at a time, place on a well-floured work surface and roll out to about 1/4-inch thick. Using a 5-inch round cutter, cut out into circles. Reroll and cut out as needed, placing on a baking sheet lined with parchment paper. Repeat with the second half of dough. Fill each circle of dough with about 1 tablespoon and a half of the chocolate filling. Fold the edges of the dough toward the center. Brush the edges with egg wash and sprinkle with turbinado sugar. Bake until golden brown around the edges and the filling has set, about 18 to 20 minutes. Remove from oven and let cool slightly.
- Top each with 3 large marshmallows and either place under the broiler to toast or use a kitchen blowtorch to roast the marshmallows. Drizzle the top with melted chocolate and then sprinkle with crushed up graham crackers. Serve warm. Leftovers can be stored in the fridge for up to 3 days and rewarmed in the oven for a few minutes. Enjoy!
