Heather Chittum
Dish and Notti Bianche | Washington DC

Growing up in Brooklyn, New York, Heather Chittum was exposed to a multitude of diverse cuisines which sparked a deeper interest in food. During her four years working on Capitol Hill, Chittum developed a particular interest in fighting poverty and hunger, which led her to Share our Strength, a non-profit dedicated to ending hunger. SOS introduced Chittum to some of the most influential chefs in the United States, and inspired her to revisit her longtime passion for cooking and translate it into a career. As Pastry Chef of Dish and Notti Bianche, Chittum builds desserts that play with sweet and savory seasonal ingredients from local farmers. In dishes like her Big City ‘Smores, the architectural sensibility learned from mentor Michel Richard at Citronelle, and simple, homey appeal of Lisa Scruggs at Equinox, come together in a playful recreation of the American campfire snack. A shot glass of milk is presented next to a sophisticated tower of bittersweet chocolate and fluff mousse, marshmallow, and buttery tart shell.

Big City S'mores
Pastry Chef Heather Chittum of Dish and Notti Bianche – Washington, D.C.
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

Method:
For the Valrhona Chocolate Mousse:
Melt the chocolate, butter and vanilla over a double boiler until smooth. Meanwhile, whip the heavy cream to almost stiff peaks and refrigerate. Begin whipping the egg whites, adding 1 teaspoon of sugar at a time. When the chocolate has melted, whisk in the egg yolks. Lighten the chocolate with one third of the whipped cream, then gently fold in the meringue in two additions. Fold in the remaining whipped cream and refrigerate.

For the Valrhona Chocolate Boxes:
Temper the chocolate and pour into small acrylic boxes. Invert the boxes and tap out any excess chocolate, then allow them to drain further until chocolate begins to set. Trim the edges with a small pairing knife. Place the chocolate boxes in the freezer to chill for about 10 minutes then remove them from the mold and fill with chocolate mousse.

For the Ganache:
Bring the cream and milk to a boil and pour over the chocolate. Let stand for 2 minutes then gently whisk until smooth.

For the Tart Shells:
Preheat oven to 325ºF. Sift together the pastry flour, wheat flour, salt and cinnamon. Cream the butter and sugars together, then add the dark corn syrup. Mix well. Scrape the sides of the bowl and add dry ingredients, one third at a time. Chill the dough, then roll it out on a lightly floured surface to 1/16 of an inch. Dock the dough, the cut to an fit desired tart mold. Blind bake the shells for 15 minutes, or until golden brown. Allow to cool then fill with ganache. Allow ganache to set.

For the Fluff:
Whisk the sugar, egg whites, vanilla, corn syrup and cream of tartar in a standing mixer, then place the mixing bowl over a pot of simmering water and cook, whisking constantly. Meanwhile, bloom the gelatin in ice water and microwave. Once the sugar mixture is thick, add the gelatin. Return the mixing bowl to the standing mixer and whip on high speed until cool. Pipe the fluff onto the ganache tart and brulee with a small torch.

To Assemble and Serve:
Place the chocolate box on a plate and top with the ganache tart. Serve with a shot glass of milk.