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Grilled Doughnut S’mores with chilli chocolate sauce

Feast from the Fire by Valerie Aikman-Smith, published by Ryland Peters & Small Photography by Erin Kunkel © Ryland Peters & Small

 Valerie Aikman-Smith   Winter 2020 Join us on        @thebbqmag

 #Doughnuts #Chocolate #Christmas




An all-out extravaganza of caramelised sugar, s’mores are one of those desserts that have no rules. Have fun by wrapping the marshmallows up in doughnuts, then toasting them and dunking them in a wonderful spice-infused chocolate sauce. Instead of doughnuts, you could also use cronuts or cookies.

Serves 6




  • 100 g bittersweet/dark chocolate (72% cocoa solids)
  • 2 tbsp maple syrup
  • 2 tsp butter
  • 180 ml double cream
  • 1½ tsp ground cinnamon
  • ½ tsp ancho chilli powder
  • ½ tsp smoked paprika
  • 24 marshmallows
  • 6 doughnuts, cut in half horizontally
  • Oil, for brushing the grate




  1. To make the chocolate sauce, break up the chocolate and place in a medium-sized pan along with the maple syrup, butter, cream, cinnamon, ancho chilli powder, and paprika. Stirring continuously, cook over a low–medium heat until the chocolate has melted and you have a smooth sauce.

Set aside...

  1. Line a baking sheet with half of the the doughnut halves. Place four marshmallows on these, then top with the other halves. Press gently together to sandwich them together.
  2. Heat the grill/barbecue to medium–high. Brush the grate with oil.
  3. Lay the doughnuts on the grill and cook for about 1 minute on each side until brown and slightly charred.
  4. Serve with the warm chocolate sauce for either drizzling or dunking.


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