S’mores are one of my most favorite desserts in the whole world. But I don’t always have access to a charcoal grill or a fire pit! I wanted to make a way I could eat s’mores more regularly and maybe even up the flavor of the treat. Enter 2 Bite S’mores Cups.
The recipe utilizes puff pastry and homemade chocolate ganache.
There’s a simple order to making this recipe, you want to make the ganache while the pastry sheets are thawing and then prep the pastry sheets while the ganache is resting.
Take the puff pastry out of the freezer and set aside to thaw. Chop the chocolate into small pieces and put into a bowl (if using a chocolate bar) or place the chocolate chips in a bowl. In a small saucepan warm up the heavy cream to a low simmer. Let it warm up thoroughly but don’t let it boil. Take off the heat and pour over the chocolate. Let the mixture rest before you stir.
Cut the puff pastry into 3 x 3 squares and then flatten them out with either the palm of your hand or with a rolling pin. Spray mini cup cake tins with non stick spray and line each cup with the pastry pieces.
Refrigerate your pastry cups while you finish the ganache. The ganache will start off chunky but with constant stirring, it will become silky and smooth. Don’t give up!
Put the ganache aside and bake the puff pastry in a 400 degree preheated oven for 14 – 15 minutes.
They’re going to puff up and lose a bit of their cup shape.
Use a 1 tbsp measuring cup to squish down the pastry so it retains its cup shape.
Fill the pastry with about 2 to 3 teaspoons of the ganache. From here there are few options. You can either use full size marshmallows or cut them in half. Or, you can use mini marshmallows. For these photos, I made some with full size marshmallows and some with them cut in half.
Whether or not you do full or half size, they’re going to puff like crazy as they bake. They only need to be in the 400 degree oven for about 3 minutes.
As soon as they come out of the oven they’re going to sink as they cool.
The photo below shows how the full size and half size look after cooling.
Use a butter knife or offset spatula to help you remove the cups after they cool. It will be a little tricky and sticky but the cooking spray will help.
2 Bite S’mores Cups can be made a day ahead of time and can be stored in an airtight container after fully cooling. They may need to be toasted right before eating if they pastry is a little soggy. Enjoy!
2 Bite S’mores Cups
Equipment
- mini cup cake tins
Ingredients
Chocolate Ganache
- 4 ounces Semi Sweet Baking Chocolate bar or chips
- 4 ounces Heavy Cream
S'mores Cups
- 2 Sheets Puff Pastry
- 24 Marshmallows regular sized, or a bag of mini marshmallows
Instructions
Chocolate Ganache
- Heat up the heavy cream in a small sauce pan until warmed.
- Pour the warm heavy cream over a bowl of chopped semi sweet chocolate or chips. Let sit for a few minutes.
- After a few minutes, stir the mixture. It will go from a chunky thick mixture to a glossy silky mixture. Set aside while you prepare the puff pastry.
2 Bite S'mores Cup
- Preheat the oven to 400°.
- Unwrap the thawed puff pastry and cut 3 x 3 inch squares. Flatten the puff pastry with your hands or with a rolling pin. You'll want 24 of these squares.
- Spray the mini cupcake tins with a non stick spray (this is very important) and don't wipe the spray off of the flat top of the pans.
- Place each square of the puff pastry in a mini cupcake slot and tuck into the slot. It's okay for the edges of the pastry to stick out.
- If you have two tins, place the first one in the fridge while you prep the second one. If you have one tin, place in the fridge for 10 minutes after it's prepped.
- After they chill, bake the pastry cups for 15 minutes at 400°.
- Remove them from the oven and let them cool in the pan for a few minutes.
- Take a tablespoon measurer and squish down the center of the pastry. Be gentle, you don't want to break or crush the pastry.
- Fill each cup with about 2 tespoons of the chocolate ganace.
- If you want an overflowing, gooey s'mores cup then place one whole marshmallow standing on top of the ganache. You can cut the marshmallow in half if you want. (or use a spoonful of minimarshmallows)
- Bake in the 400° oven for about 3 minutes. The marshmallow will rise a lot and then fall as they cool.
- Let cool for at least 5 minutes before you try to remove them from the tins.
- Take a butter knife of small offset spatula to help you scoop the cups out of tin. Be gentle!
- Storage: place in an airtight container and enjoy within a day or two of baking. Refrigerate if you want to store longer and toast before you eat.
- If you happen to have any ganache left over you can store it in the freezer until next use!