Dark Chocolate S’Mores Sundaes
In 2002, Karen Brooks and I wrote Dressed to Grill, a sassy girl’s grill
book. We knew we had to bring back our Girl Scout days and make a
fabulous dessert with s’mores. We wanted to go beyond the two graham
crackers, split Hershey’s bar, and toasted marshmallows, to give our
readers an updated, urban girl’s idea of this treasured campfire dessert.
The recipe is so good I am including it in this book. It’s a s’mores sundae
with first-rate ice cream or sorbet, a good-quality chocolate sauce, toast-
ed marshmallows, and chocolate graham crackers.
1 pint coconut ice cream or sorbet
1/3 cup coarsely chopped bittersweet chocolate
4 metal skewers
1 cup good-quality chocolate sauce, warmed
4 chocolate graham crackers
From: Grill Every Day
By Diane Morgan
Remove the ice cream or sorbet from the freezer and let stand at room temperature until soft enough to run a spoon
through it, 10 to 20 minutes. Transfer to a medium bowl. Stir in the chopped chocolate. Repack the ice cream or
sorbet into the carton. Freeze for several hours or for up to overnight.
Prepare a hot fire in a charcoal grill or preheat a gas grill on high.
Thread 3 marshmallows onto each skewer. Arrange the skewers directly over the hot fire and toast the marshmal-
lows, turning as needed, until puffed and toasty brown, 2 to 3 minutes.
To assemble the sundaes, place 1 big scoop of ice cream or sorbet in each dessert bowl. Drizzle 2 tablespoons of
the chocolate sauce over each scoop. Top each serving with 3 toasted marshmallows and place a graham cracker
on the side. Serve immediately.