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Test Kitchen Approved

Triple Chocolate S'mores

Triple Chocolate S'mores

Triple Chocolate S'mores

Recipe By Michael Kimball, Savory Spice Test Kitchen


16 servings

Recipe By Michael Kimball, Savory Spice Test Kitchen

If your favorite part of s'mores is the chocolate, then this one's for you.


For marshmallows:

1 cup cold water, divided

2 Tbsp. gelatin

1 cup corn syrup

To assemble:

Milk or dark chocolate bars

Chocolate graham crackers

Savory Spice ingredients in this recipe

  • Black Onyx Cocoa Powder

    Using Black Onyx Cocoa Powder instead of standard cocoa will help your favorite baked goods and desserts appear darker and taste even richer, witho...

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  • Whiskey Barrel Smoked Sugar

    Whiskey Barrel Smoked Sugar easily adds a sweet, smoky flavor to most sweet and savory dishes. Try finishing your baked goods off by topping with a...

    View full details
  • Pure Mexican Vanilla Extract

    Pure Mexican Vanilla Extract is like regular vanilla extract, but with a bit of a slightly spicier twist! Using Mexican vanilla extract in baked go...

    View full details
  • Pure Espresso Powder

    Make our Pure Espresso Powder your new secret ingredient in both sweet & savory recipes. Espresso powder is perfect paired with chocolate or co...

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  • Fine Pink Himalayan Sea Salt

    This pink salt is believed to be quite possibly the most ancient of all sea salts. Dried up ancient oceans have left salt beds hundreds of feet dee...

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Step 1: Prep

Line a 9x9 pan with parchment paper and dust with Black Onyx Cocoa Powder. Add 1/2 cup cold water and gelatin to the bowl of a stand mixer. Whisk until smooth. Set bowl in stand mixer fitted with whisk attachment. 

Step 2: Hot Sugar Syrup

To a medium pot, add corn syrup, Whiskey Barrel Smoked Sugar, and remaining 1/2 cup cold water. Place pot over medium-high heat and bring to a full boil. To prevent sugar crystals from forming, dip a pastry brush in water and occasionally brush down the sides of the pot. Do not stir the sugar once it has come to a boil or it may crystallize. Boil the syrup until it reaches 247°F to 250°F on a candy thermometer. 

Step 3: Beat

Remove pot from heat and, with mixer on medium speed, carefully pour the hot sugar syrup down the side of the bowl into the gelatin. Increase mixer speed to high and whip marshmallow for 10 min. until thick and glossy and doubled in size. In the last minute, add Mexican Vanilla, Espresso Powder, Fine Pink Himalayan Sea Salt, and 1/4 cup Black Onyx Cocoa.

Step 4: Set

Pour mixture into prepared pan and let set 4 to 8 hours. Dust top of set marshmallow and the sides of a knife with Black Onyx Cocoa Powder. Cut marshmallows into 2x2 squares, dusting knife with Black Onyx Cocoa Powder as needed. Toss cut marshmallows in Black Onyx Cocoa Powder to prevent sticking.

Step 5: Assemble

Toast marshmallows over an open flame and sandwich with chocolate between 2 graham crackers.