Crisp Chocolate Marshmallow Squares               

 tags (edit): Advance Gourmet Magazine Easy @Vogel @Try Soon! Desserts  

 

Who doesn't love Rice Krispies treats? By adding dark chocolate ganache with a tiny jolt of coffee flavor, we've turned the classic into a sophisticated and whimsical bite-size dessert. We found that combining bittersweet chocolate of different cacao levels results in a ganache that has just the right intensity without being overpowering. SEE NOTES.

Ingredients

GANACHE
5 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), chopped
3 ounces fine-quality bittersweet chocolate (70% cacao), chopped
3/4 cup heavy cream
2 tablespoons Tía Maria or Kahlúa, or other coffee-flavored liqueur
1 tablespoon instant-espresso powder or instant-coffee granule
MARSHMALLOW SQUARES
1/4 pound marshmallows (15-25 individual large marshmallows or 2-3 cups small, see notes)
2 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons unsweetened cocoa powder
3/4 teaspoon salt
3 cups Rice Krispies


 

Instructions
 MAKE GANACHE:
Melt chocolates with cream, liqueur, and espresso powder in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, whisking occasionally, until smooth, 6 to 8 minutes. Remove from heat and let stand at room temperature until thickened, about 2 hours.

MAKE MARSHMALLOW SQUARES:
Line a 13- by 9-inch baking pan with a long sheet of foil, leaving a 1-inch overhang on each end.

Melt marshmallows and butter with sugar, cocoa powder, and salt in a 2 1/2- to 3-quart heavy saucepan over low heat, stirring frequently, until smooth, 3 to 5 minutes.

Remove from heat and gently stir in puffed-rice cereal. Transfer to lined baking pan, pressing mixture evenly onto bottom with dampened fingertips. Cool to room temperature, about 20 minutes, then carefully lift from pan by grasping both ends of foil. Peel off and discard foil, then cut into 1-inch squares.

Spread some of ganache on half of squares, using about 1/2 teaspoon ganache each, then top with remaining squares. Reheat remaining ganache in metal bowl over barely simmering water, whisking occasionally, until loosened, then drizzle over tops of squares.

Let squares stand until set, about 15 minutes.


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Yields: 60 Squares
     Gourmet magazine, December 2006, page 245

 notes:  * Marshmallow squares with ganache can be made 1 day ahead and chilled, covered with plastic wrap after ganache is set. Bring to room temperature, uncovered, before serving.

* Leftover ganache keeps, covered and chilled, 1 week. Reheat as above and serve over ice cream.

* Most important: More marshmallows. For the amount of rice krispies called for, I would guess at 20 - 25 large marshmallows instead of the recommended 15, which yielded far too dry and crunchy a texture. Probably a bit more butter as well. The granache turned out brilliantly. We'll definitely perfect it when we make it again.

* Thanks to the chef who said to cut the sheet in half - it makes it so much easier! That said, I will not make again. A waste of a delectable ganache on rice krispy squares. The components taste good seperately but not combined. Do yourself a favor and just make the regular rice krispy treats and use your best chocolates for another recipe.

* It's much faster to cut the sheet in half, spread the ganache on 1 half and then top it with the other half. Drizzle the ganache on and THEN cut into squares with a large hot knife. The recipe's directions for assembly are tedious and time consuming.

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