Ingredients:
- 8 oz (225g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- ¼ tsp (1.5g) kosher salt
- 8 oz (225g) softened cream cheese
- 1 cup (240ml) powdered sugar
- 1 jar (7 oz / 200g) marshmallow fluff/cream
- 1 tsp (5ml) vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 2 sleeves (approx. 18-20 crackers) honey graham crackers
- 1 cup (15g) mini marshmallows
- 2 tbsp (30g) chocolate shavings
Instructions:
- Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until the mixture is glossy and smooth.
- Stir in the kosher salt to the chocolate mixture and set aside to cool slightly.
- Beat the softened cream cheese and powdered sugar together until the mixture is smooth and pale.
- Fold in the marshmallow cream and vanilla extract until the mixture is uniform.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form, then gently fold the whipped cream into the marshmallow mixture using a spatula.
- Place a single layer of graham crackers at the bottom of a 9x13 inch baking dish, breaking them to fit the corners.
- Spread a thin, even layer of chocolate ganache over the crackers, followed by a generous layer of the marshmallow filling.
- Repeat the layers of graham crackers, chocolate ganache, and marshmallow filling until all ingredients are used, ending with the marshmallow filling on top.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.
- Just before serving, garnish the top with mini marshmallows and chocolate shavings.