If your chocolate doesn’t come in chunks, you’ll need to chop it up. You can use almost any chocolate for this but don’t use chocolate chips. They tend to not melt well. Well, they melt…they just don’t combine well after.
Melt the 4 ounces of chopped chocolate. The double boiler method will give you the most control. If you don’t have one, you can hack it like I did. Fill a small sauce pan about halfway with water and bring it to a very low simmer. Reduce the heat to low and cover with a metal bowl. Add in the chocolate and whisk it when it begins to melt.
Using the melted chocolate, coat one side of each graham cracker. Store in a cool place and let the chocolate set, for about an hour. DO NOT put them in the refrigerator. Gentle cooling is what gives chocolate a uniform structure. The refrigerator will make the chocolate harden faster but once removed, it will melt slightly at room temp and risks becoming grainy.
Let’s make the marshmallows! Here is my recipe for corn syrup free marshmallows. You only need about half for this recipe as we’re going to make them about ½ inch thick.
Cut each graham cracker into 8 equal pieces. Luckily these these are marked so it’s pretty easy to do.
Using a greased knife, cut the marshmallow to the same size of the chocolate coated grahams.
Now assemble the mini s’mores. Okay, if you want to steal a few…go ahead. I did! They are so tasty.
FACT: The first printed S’mores recipe appeared in the 1927 Girl Scout handbook called, Tramping and Trailing with the Girl Scouts. Legend has it that the word “S’mores” is a portmanteau for “some” and “more.” You can learn more about the history of s’mores here.
Everything is better on a stick, right? So let’s do that next. I find it easiest to lay the mini s’mores on the table and apply some pressure with one hand, sorta making the marshmallow ooze out a bit. Then, using a twisting motion, gently penetrate the marshmallow with the stick. Yes…I said penetrate.
Just for authenticity, I like to toast these babies with a cooking torch before enjoying.