Luxury Smores. Such fun.

Oh my word these are INCREDIBLE.  A luxury version of the all-American campfire treat of cookies topped with dark choc and a toasted marshmallows. 

These smores have the same base of a simple cookie but I then topped them with dark chocolate orange ganache and meringue.  They would be perfect to serve at a bonfire night dinner party, as a midnight feast or as a novel dinner party pud.  You can assemble all the components a few hours in advance of serving then combine and pop under the grill for 30 seconds before eating.  How perfect.

Ingredients (makes 10)

10 plain biscuits

For the ganache

75 g dark chocolate, chopped

18 g cocoa powder

60 ml double cream

1 shot orange triple sec or Cointreau (optional)

1/2 orange, juice and zest

For the meringue

1 free range egg white

50 g caster sugar

Method

1. First make the ganache.  Mix the chocolate, cocoa powder, orange juice, zest and spirit (if using) in a bowl and place over a pan of barely simmering water.  Allow to melt, stir into a paste and remove from the heat.

2. Heat the cream in a saucepan.  As soon as it comes to the boil pour into the chocolate mixture, stir to combine.  Allow to cool then cover with cling film and pop in the fridge.

3. Whisk the egg whites until they form peaks then whisk in the sugar a tsp at a time until all is added and you have made a glossy, stiff meringue.  Cover with cling film and pop in the fridge.

4. When you are ready to eat simply spread each biscuit with a good dollop of ganache and then top a tbsp of meringue, forming it into spikes.  Pop under a hot grill for 30 seconds or until starting to brown and serve immediately.

Perfect for grown up children.