Bittersweet Double Chocolate Coconut Smores Recipes

Steps:

• Preheat a grill over high heat.
• On a heavy duty sheet of aluminum foil, add the chocolate, 5 marshmallows, chocolate cookies, and top with chopped mint. Carefully close the foil and put on the grill over indirect heat. Heat until the chocolate is melted. Put the remaining 5 marshmallows onto a skewer and grill on all sides.
• Put a pizzelle on each of 5 plates and top with the chocolate mixture. Add a dollop of whipped cream, and a toasted marshmallow. Garnish with a broken pizzelle and mint leaves.

Steps:

• For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
• In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
• For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)

Steps:

• In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1/2 in. up sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes., Place chocolate and butter in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate and butter; let stand 5 minutes. Stir with a whisk until smooth. Pour into prepared tart shell. Refrigerate 1 hour or until set. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In the top of a double boiler or in a metal bowl over simmering water, combine egg whites, sugar and cream of tartar. Beat on low speed 1 minute. Continue beating on low until a thermometer reads 160°, about 5 minutes longer. Transfer to a large bowl; beat on high until stiff glossy peaks form and mixture is slightly cooled, about 5 minutes., Spread meringue over tart. If desired, heat meringue with a kitchen torch or broil 2 in. from heat until meringue is lightly browned, 30-45 seconds. Refrigerate leftovers.