1 (7-ounce) bar<\/strong> good quality baking chocolate, chopped<\/p>\n\n\n\n
1 cup<\/strong> non-dairy creamer<\/p>\n\n\n\n
Topping<\/h4>\n\n\n\n
mini marshmallows<\/p>\n\n\n\n
Start Cooking<\/h3>\n\n\n\n
Prepare the S\u2019More\u2019s Trifle<\/h4>\n\n\n\n
In a food processor, process crackers into crumbs. In a small bowl, combine graham crackers and margarine. Spoon into the bottom of individual dishes or one large serving dish.<\/p>\n\n\n\n
In the bowl of an electric mixer, whip non-dairy whipped topping until stiff. Add fluff and mix to combine. Spoon mousse on top of graham cracker crust (I use a piping bag so it\u2019s neater).<\/p>\n\n\n\n
Place chopped chocolate in a small glass bowl. Heat creamer in a saucepan over high heat and bring to a boil. Pour over chocolate. Let it sit for 1 to 2 minutes to allow the chocolate to melt, then stir until ganache is smooth. Pour ganache over marshmallow mousse.<\/p>\n\n\n\n
Top trifles with mini marshmallows. To toast the marshmallows, you can either use a kitchen torch (more fun) or place trifles under the broiler for 60 to 90 seconds (make sure you are using an oven-safe dish if using the latter method).<\/p>\n\n\n\n