This s’mores recipe from pastry chef Christina Lee, calls for cayenne-infused chocolate and butane-toasted marshmallow fluff (because, let’s be honest, nothing says dessert fun like wielding a blowtorch).
1 pound milk chocolate
1⅓ cups heavy cream
3 tablespoons light corn syrup
2 teaspoons cayenne pepper (or more, to taste)
1 pint vanilla ice cream
1 package graham crackers
Nabisco Famous Chocolate Wafer cookies
Grate the chocolate into a bowl.
Heat the heavy cream, corn syrup and cayenne pepper in a pan until it reaches 180˚F, or until mixture is just under a boil. Pour the cream over the chocolate and let it sit for 2 minutes, then stir to combine. Allow the chocolate sauce to set for 30 minutes before using.
Finely crush one sleeve of graham crackers in its plastic bag. On a plate, spoon 4 large scoops of ice cream. Incorporate the crackers into the ice cream until well mixed, then set in freezer until ready to serve.
To serve, smear marshmallow fluff onto plate and lightly toast it with a butane torch. Top with chocolate sauce, a scoop of graham cracker ice cream and chocolate wafer. Serves 4.
Chef Jesse Schenker suggests Lustau’s Solera Reserva Rare Cream Sherry. With its ample sweetness and balanced acidity, it’s the perfect match for this kitchen-made campfire classic.