Fluffy homemade espresso marshmallows are toasted over the grill, then sandwiched between two homemade graham crackers and a square of chocolate for a heavenly mocha-inspired s’more. For a gourmet presentation, serve on a plate and dust with powdered sugar. Delish! This dessert, created by Chef Paul Sussman, is available year-round on the menu of Boston’s Back Deck restaurant.
Homemade Mocha S'mores
- 24 homemade graham crackers (see recipe link above)
- 12 milk chocolate squares
- 24 espresso marshmallows, toasted (see recipe link above)
- Powdered sugar for dusting
Lay out half of the graham crackers on plates, top with the chocolate.
Toast the marshmallows over your backyard grill, as you would around a campfire.
Place 2 hot, toasted marshmallows on each cracker and top with another cracker. For presentation, lean the top cracker at an angle so you can see the chocolate and toasted marshmallow
Dust with powdered sugar and serve.
About the Author
Recipe courtesy of Boston’s Back Deck restuarant. Back Deck offers professional grilled dishes in a laid-back city setting seven days a week. Friends and family meet for charcaol-grilled favorites inspired by the food served at casual cookouts along with porch-perfect cocktails, beer, and wine.