Smores Fondue Bites Food

SMORES FONDUE (THE MELTING POT)

Steps:

• Melt the chocolate in the top of a double boiler set over simmering water, stirring constantly.
• Transfer to a fondue pot.
• Spoon the marshmallow crème into the center of the chocolate. Do not stir.
• Add the rum to the pot and ignite carefully, using a long wooden match or lighter. Allow the flame to burn out and stir gently to combine.
• Sprinkle with the graham cracker crumbs. Keep fondue warm over low heat.

BOOZY S'MORES FONDUE

Steps:

• Heat a double boiler over medium-low heat. Add the chocolate and cream, and stir until melted. Stir in the whiskey.
• Pour the chocolate sauce into a bowl. Place the graham cracker crumbs in a small bowl. Place the cooking gel container into a cast-iron mini cocotte, light it and toast the marshmallows on sticks.
• Dip the marshmallows into the chocolate sauce, and then into the graham cracker crumbs.

S'MORES FONDUE

Steps:

• Scald the cream by warming it in a small saucepot over medium heat until bubbles form around the edges and steam rises from the surface.
• Place the chocolate in a large bowl. Pour the hot cream over the chocolate and let sit for 3 minutes. Stir until well mixed, then whisk in the sour cream. Place the ganache into 6 small ramekins.
• Pulse the graham crackers and almonds in a food processor until well chopped (or chop finely by hand). Divide among the ramekins.
• Thread the strawberries, chopped fruit, and marshmallows onto skewers. Rotate the skewers over a campfire or open flame until the marshmallows are toasted.
• Dip the skewers into the chocolate fondue and enjoy!

CAMPFIRE S'MORES STRAWBERRIES

Steps:

• Build a campfire.
• Put the chocolate in a medium heatproof bowl or pot and set near the fire so it melts but doesn't scorch, stirring occasionally if needed. Crush the graham crackers by massaging them in their sleeve, being careful not to puncture it. Once the crumbs are a fine as you can get them, open the sleeve along the lengthwise seam and place on a flat surface near the campfire.
• Skewer a strawberry through the hull so it is firmly on the stick and dip half of the strawberry in the marshmallow crème. Place over the fire and cook until the marshmallow is golden. Dip the uncovered half of the strawberry in the chocolate and roll the chocolate in the graham cracker crumbs. Repeat with the remaining strawberries, marshmallow crème, chocolate and graham cracker crumbs.