Gooey toasted marshmallows, graham crackers, tea infused dark chocolate ganache - we can't think of a better trifecta. Here's our super simple, hugely crowd-pleasing take on the traditional s'mores recipe. We guarantee that everyone will definitely come back for some more.
225g bittersweet chocolate
1 tablespoon loose leaf Earl Grey Tea
16 graham cracker squares
16 jumbo marshmallows or 11/2 cup mini marshmallows
Step 1: Put the cream in a small saucepan and bring to a simmer over medium heat. Add the tea leaves, stir, remove from heat and let stand 10 minutes. Return the tea-infused cream to medium heat until just simmering. Pour the cream through a fine mesh strainer set over the bowl of chocolate. Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate. Stir until very smooth and let the chocolate cool to room temperature. Discard the tea leaves.
Step 2: Place 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square. Arrange marshmallows on each chocolate covered cracker, being sure to cover the cracker completely. Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.
Step 3: Transfer to the oven and toast the marshmallows under the grill until deep golden brown, about 30 seconds.
Step 4: Remove the s'mores from the oven and top with the chocolate covered crackers, chocolate side down. Press lightly to spread the chocolate to the edges. Let the s'mores cool for 1 to 2 minutes before devouring.
Alternatively, the marshmallows can be toasted over an open fire or around a camp fire.