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Monday, October 29, 2012

Chocolate Glazed Marshmallow Mounds
1 recipe Graham Cracker Dough (recipe follows)
40 marshmallows
6 ounces semisweet chocolate, cut into small pieces
¾ cup heavy cream
1 TBSP corn syrup
¾ tsp vanilla extract
½ tsp to 1 tsp hot water, if needed
Preheat oven to 350F.
Line cookie sheets with parchment paper.
Lightly flour a pastry board or other flat surface and a rolling pin. Working with one half at a time, roll the dough to a thickness of 3/16 inch. Cut with a 2-inch round cookie cutter and place 2 inches apart on the cookie sheets. Repeat with the remaining dough.
Bake for 13 to 14 minutes, or until set on top and lightly browned around the edges. To ensure even browning, towards the end of baking time rotate the sheets top to bottom and front to back. Remove from the oven and let sit for 2 or 3 minutes. Leave oven on.
Place a marshmallow, flat side down, in the center of each warm cookie. Return the cookies to the oven for 2 minutes, or until the marshmallows are just slightly softened. Do not over bake or the marshmallows will begin to melt.
Remove from the oven and let stand 5 minutes. Using the heel of your hand, gently press the marshmallow to spread it to the edge of the graham cracker, rounding the sides of the marshmallows best you can. It’s okay if they are somewhat irregular. Let cool.
Place the chocolate in the bowl of a food processor fitted with the steel blade and process until finely chopped.
In a small saucepan, over low heat, heat the cream and corn syrup together until it comes to a simmer. Immediately pour the hot cream over the chocolate in the processor bowl. Let stand for1 minute so that the chocolate begins to melt. Pulse three or four times, then let rest for 1 minute. Add the vanilla and pulse three or four more times.
Empty the ganache glaze into a deep, 1-quart bowl. If the ganache’s surface appears oil, add hot water, a few drops at a time, stirring well after each addition. The ganache will thicken as it stands, but should remain pourable.
Working one at a time, dip each cookie into the glaze, placing it marshmallow side down. Tilt the cookie slightly, then rotate it in a circle to be sure the glaze completely coats the edge of the cookie. Turn cookie top up and place it on a cooling rack to set. The glaze will take anywhere from one to several hours to set, depending on the weather conditions and room temperature.
Store in air tight container up to one week, but does not freeze well.


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