Chocolate and hazelnut s’mores

Chocolate and hazelnut s’mores

A decadent, playful dessert for any occasion! Instead of toasting your marshmallows under the grill, you could also toast them over the coals of a braai before you sandwich them between home-made cookies with dollops of chocolate-hazelnut spread.

Recipe and styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Chocolate and hazelnut s’mores

Serves: Makes about 5 large s’mores

Ingredients

  • SALTED CHOCOLATE CHUNK COOKIES

  • 225g butter, cubed (at room temperature)
  • 105g white sugar
  • 60ml (4 tbsp) coconut sugar
  • 5ml (1 tsp) vanilla essence
  • 290g cake flour
  • 170g dark chocolate, roughly chopped into small chunks
  • sea salt flakes, to sprinkle

  • giant white marshmallows (find at woolworths.co.za)
  • chocolate-hazelnut spread

Instructions

1

For the salted chocolate chunk cookies, place the butter, white and coconut sugars and vanilla essence in a medium bowl or the bowl of a free-standing electric mixer. Beat using an electric hand-held or stand mixer until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a spatula, every few minutes.

2

Using a spatula, fold the cake flour and dark chocolate chunks into the mixture until just combined. Place the bowl with the cookie mixture in the fridge until needed.

3

Preheat the oven to 180°C. Line a large baking sheet with a silicone mat or grease and line with baking paper. For each large cookie, scoop out 45ml (3 tbsp) of the cookie mixture and roll the cookie dough into a ball. Place the ball on the prepared baking sheet and flatten out with your fingertips to a thickness of about 1,5cm. Repeat these steps to use up all of the cookie dough.

4

Lightly sprinkle the cookies with a little flaked sea salt and bake in the preheated oven, 10 – 15 minutes or until golden brown. Remove from oven and allow to cool completely. Preheat the grill to medium.

5

Once the cookies have cooled down, remove ½ of the batch from the baking sheet. Place a giant marshmallow on each cookie remaining on the sheet. Place the baking sheet under the grill, about 2 minutes, keeping a close eye on the marshmallows, so as to toast, but not burn.

6

To assemble, dollop chocolate-hazelnut spread on top of each toasted marshmallow and top with another cookie to create a sandwich. Serve and savour!

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