Campfire Smore's Recipe

Warm the cream

Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer over medium heat — bubbles will form around the edge but do not boil. Immediately pour the hot cream over the chopped chocolate.

Emulsify

Let the cream sit on the chocolate for 60 seconds to soften. Using a whisk or spatula, stir gently from the center in slow concentric motions until the chocolate and cream form a glossy, smooth ganache. If using, stir in the unsalted butter until melted and incorporated. Finish with a pinch of sea salt. Let cool to warm/room temperature (about 15–20 minutes) so it thickens slightly but remains pourable.

Prepare graham cracker bases

Arrange 8 graham cracker squares on a baking sheet or tray. If your crackers are full sheets, break each into two squares to make 8 sandwich bases.

Toast the marshmallows

Skewer one marshmallow on a long fork or roasting stick. Toast over a campfire, grill, kitchen torch, or under a broiler: rotate slowly until the exterior is deep golden brown and the interior is soft and gooey, about 30–60 seconds depending on heat. For extra char, hold slightly longer but avoid burning black to an intense bitter char.

Build the s'more

Immediately place one toasted marshmallow on each prepared graham cracker square. Top the marshmallow with 1/2 of a milk chocolate bar (approx. 10 g per s'more) so it begins to melt from residual heat. Spoon or drizzle about 1–1.5 tablespoons (approximately 15–22 ml) of warm dark chocolate ganache over the chocolate and marshmallow. Cap with a second graham cracker square and press gently to spread the melted chocolate and marshmallow evenly. Repeat for all 8 s'mores.

Optional: Rewarm

If the chocolate hasn't softened to your liking, place assembled s'mores on a baking sheet and warm in a preheated 120°C/250°F oven for 1–2 minutes — just enough to soften the chocolate and meld components. Watch closely to avoid melting the crackers.

Portion the ice cream

Scoop the Tahitian vanilla ice cream into 4 generous scoops (about 150 ml per serving). Place one scoop on each serving plate or shallow bowl adjacent to a s'more (two s'mores per plate if serving family-style).

Finish and serve

Drizzle any extra warm dark chocolate ganache over the ice cream (about 1 tablespoon/15 ml per scoop) or over the s'more for extra richness. Sprinkle toasted chopped nuts over the ice cream if using, and finish with a light pinch of flaky sea salt to heighten flavors. Serve immediately while marshmallows are warm and ice cream is cold.