4.6 · community

10m

12m

Easy

380

Milk Chocolate — chopped

Chocolate into a cast-iron skillet with vanilla; warm at 180°C until glossy-melted, 6–8 minutes.

Shingle marshmallows over the entire surface; broil 60–90 seconds to bronze-and-blistered. Watch constantly — marshmallow goes from toasted to signal-fire in seconds.

Flaky salt; serve bubbling with graham crackers and a crowd.

Storage

Covered at cool room temperature 2 days, or refrigerated up to 5.

Freezing

Most baked desserts freeze well for 2 months, tightly wrapped.

Reheating

Most baked desserts revive in a 150°C oven for 5–8 minutes. Custards and mousses are served cold — never reheat.

Make ahead

Almost every dessert here is better made a day ahead — flavors settle and textures set. Add crisp toppings just before serving.

Wine pairing

A small glass of something sweeter than the dessert itself.

Beer pairing

An imperial stout alongside chocolate is a genuinely great pairing; otherwise coffee.

Softly whipped cream

A scoop of vanilla ice cream

Fresh berries

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