Campfire S'mores Skillet Dip
A rich chocolate ganache melted in a cast-iron skillet, covered with puffed marshmallows and scooped up with crackers: a dessert made for sharing.
Method
Rub a thin layer of butter over the base and sides of a 16 cm cast-iron skillet. It stops sticking and makes cleanup easier.
Add in this stepButter (for greasing) 1 tsp
Break the chocolate into small pieces and put it in the skillet with the cream. Heat over low heat for , stirring constantly with a spoon, until smooth and glossy with no lumps. Do not let it boil or it will split.
Add in this stepChocolate bar (half milk, half dark recommended) 80 gHeavy cream 40 ml
low heatCut the marshmallows in half with scissors and stand them cut side down over the chocolate, packed tightly with no gaps.
Add in this stepLarge marshmallows 10
Cover with a lid or foil and leave over low heat for . It is done when the marshmallows have puffed into each other and feel soft when pressed lightly.
low heatTurn off the heat, sprinkle with a little flaky salt and scoop deep down to the chocolate with the crackers. For a golden top, you can lightly scorch the marshmallows with a kitchen torch held 5 cm away.
Add in this stepFlaky salt 1 pinchGraham crackers (halves, for dipping) 8
Cook's tip
Always melt the chocolate over low heat while stirring so it does not burn or split. The skillet and its handle get very hot, so use gloves. Strawberries or banana make great extra dippers.
Cooking it at camp
Make it as written in a cast-iron skillet on a camp burner set to low. On a charcoal grill, set the skillet on the cooler edge of the grate and close the grill lid to puff the marshmallows. No cream? Use the same amount of milk.