Recipe by Sarah Dall
Photograph by Myburgh du Plessis
Indulgent dark hot chocolate with melt-in-the-mouth ginger and oat s’mores
GINGER AND OAT BISCUITS
- 125g butter
- 200g sugar
- 1 egg
- 1 tsp vanilla essence
- 150g cake flour + extra, to dust
- 75g rolled oats
- 1 tsp baking powder
- 4 tsp ground ginger
- ½ tsp salt
DARK HOT CHOCOLATE AND S’MORES
- 60ml (¼ cup) fresh cream
- 100g good-quality dark chocolate
- 6 white marshmallows
- 12 ginger and oat biscuits
- 10 Chuckles, crushed
- 250ml (1 cup) milk
- handful mini marshmallows, to serve
Preheat the oven to 180°C and line a baking tray with greaseproof paper.
For the ginger and oat biscuits, cream together the butter and sugar. Add the egg and beat until well combined. Add the vanilla essence and continue to beat. Add the remaining dry ingredients to the creamed mixture and mix well. Roll the cookie dough into equal-sized balls and place on the prepared baking tray, leaving spaces to allow for spreading. Bake in the oven until golden brown and cooked through, 10 minutes.
For the hot chocolate and s’mores, place the cream in a small saucepan over low heat and scald. Break the dark chocolate into pieces and add to the cream. Remove from heat and whisk well, creating a smooth, silky ganache.
Sandwich one white marshmallow between two ginger and oat biscuits. Continue this process with the remaining biscuits and marshmallows and place on a large plate. Microwave for 30 seconds. Spoon a little ganache over the top of each s’more and scatter over some crushed Chuckles.
Heat the remaining ganache over low heat with the milk and bring to a gentle simmer. Pour into mugs and serve topped with the mini marshmallows and with a side of s’mores.