Dark Chocolate S’More Sundaes Recipe
From Gourmet Grilling
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Ingredients
• 1 pint coconut ice cream or sorbet
• ⅓ cup coarsely chopped bittersweet chocolate
• 12 marshmallows
• 4 metal skewers
• 1 cup good quality chocolate sauce, warmed
• 4 chocolate graham crackers
Directions
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 marshmallows, 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. Serves 4.
From Grill Every Day: 125 Fast-Track Recipes for Weeknights at the Grill by Diane Morgan, courtesy of Chronicle Books, chroniclebooks.com.
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