Instructions

Graham Cracker Crust

1. Crush the cookies by hand or in a food processor and then pour the butter into the mixture and stir.
2. Press the mixture into the pan. Chill for 30 minutes

Chocolate Ganache Filling

1. Place chocolate in a medium to large bowl. Measure the cream into a medium saucepan and place on medium heat. Stirring with a wooden spoon, bring the cream to just before boiling.
2. Pour directly into the chocolate and allow it to sit for 1-2 minutes. Using a whisk, combine the chocolate and cream and stir until it forms a thick liquid.
3. Stir in butter until fully dissolved. Chill for 15 minutes.
4. Whip ganache using a hand held or standing mixer for 2-3 minutes. Place bowl back into the fridge for another 15 minutes, and whip again. Do this a total of three to four times, until the ganache lightens in colour and has fluffed up nicely.
5. Pour onto cracker base.

Marshmallow Fluff

1. In a small pot, bring about an inch of water to a simmer.
2. Add the egg whites, sugar and cream of tartar to a heat-safe bowl that fits on top of the pot without touching the water. Keep the water just at a simmer
3. Stir the mixture until the sugar has completely dissolved, about 4-5 minutes. Do not overheat or you will cook the eggs. You will know it is done when you rub a bit between your fingers and it does not feel grainy.
4. With a hand mixer or stand mixer, whisk the egg whites on low speed until frothy. Increase to high speed and beat until the meringue reaches stiff peaks, about 5-8 minutes. See video for how it looks at this stage.
5. Spread this liberally over the ganache filling, and then using a chef torch, lightly roast the topping until you get a nice browned effect. Serve immediately. Can be kept a couple of days covered, at room temperature, however the ganache will set up, making it less mushy and in my opinion it's better to dig in right away!