the Breville Test Kitchen
S'more Gibraltar
the Oracle® Touch
+7 more appliances
15 mins total time
10 mins active time
Easy
Serves 1
Ingredients
Measurements:
3 marshmallows
150 ml whole milk
1 shot espressobeanz.com recommends Square One, Candy Bar
1 graham cracker
For the espresso chocolate sauce
170 g granulated sugar
285 ml water
20 coffee beans
90 g cocoa powder
Pinch of kosher salt
60 g dark chocolate (70% cocoa)chopped
Instructions
- 1
To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
- 2
Thread the marshmallows onto a metal skewer and toast on all sides using a blow torch. Set aside.
- 3
Dip the rim of a serving glass in the espresso chocolate sauce.
- 4
Steam the milk to the desired temperature.
- 5
Add 1 tablespoon of the espresso chocolate sauce to the prepared glass and add the espresso shot. Mix well to combine.
Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream. - 6
To serve, top with the hot milk, a graham cracker and the toasted marshmallows.