Mallomars Trifle (Pavê Nhá Benta)
Ingredients
- 8 graham crackers or other of your choice crumbed**, I used cranberry-orange cookies
- 1 jar marshmallow creme 7- ounce
- 2 - 3 tablespoons heavy whipping cream
- 8 ounces semi-sweet or dark chocolate chips 227 g
- 1 tablespoon vegetable oil
- ** For a gluten-free version, use gluten-free cookies of your choice!
Instructions
- Place about 1 Tablespoon of cookie crumbs into each one of the 8 (80 ml or 3-ounce) shot glasses, and set aside.
- In a small bowl, stir in the marshmallow creme and heavy cream together until obtaining a homogeneous, creamy mixture. Spoon or scoop the marshmallow mixture into the shot glasses to ⅔ full and let set in the refrigerator (about 20 minutes).
- Meanwhile, place both the chocolate chips and oil in a medium heatproof bowl or pan. Place this receptacle containing the chocolate within a pot of simmering water so that its bottom rests just above (but not touching) the hot water. Melt chocolate, mixing very well until combined. Remove from heat and let cool for about 10 minutes.
- Remove shot glasses from the refrigerator and spoon/scoop melted chocolate on top of the marshmallow mixture until glasses are almost filled and leveled. Refrigerate just until chocolate has set, or up to 15 minutes prior to serving. Decorate with a cracker/cookie or as desired! Let glasses sit at room temperature 5-10 minutes and then serve.
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