Deconstructed S'mores

Kim Kushner
deconstructed s'mores
photo: Kate Sears

This is the most perfect, delicious, quirky dessert. I love the new bite-sized approach to food, and I think it’s really neat to go to a party and be handed tuna tartare in a spoon or gazpacho in a shot glass. So why not attempt it with desserts?

I wish that I could take credit for this idea, but I can’t. My cousin Natou had me over for dessert and gave me a deconstructed lemon meringue pie, nestled in its own mini glass jar with matching lid. It was to die for! Of course, it’s one thing if the dessert looks unbelievably scrumptious, but it’s a whole other ball game when it tastes as good as it looks. Well, these babies do.

Here is my adaptation of a campfire favorite. I’ve used Greek yogurt and chocolate, but you can use store-bought chocolate pudding instead. And if chocolate is not your thing, try vanilla or coconut pudding, or even lemon or lime curd. Have fun with it.

Editor's note: Kim Kushner's recipe for Perfect Graham Cracker Crumbs are a key ingredient in these s'mores.

Makes 11 to 12 servings
3 ounces (90 g) of your favorite chocolate, chopped, or 1⁄2 cup (3 oz/90 g) chocolate chips
3 cups (24 oz/750 g) plain or vanilla Greek yogurt
3⁄4 cup (21⁄4 oz/70 g) Perfect Graham Cracker Crumbs (recipe linked below)
About 3⁄4 cup (2 oz/60 g) marshmallow fluff
  • Have ready 12 individual dishes, such as mini glass jars, shot glasses, or small bowls, 3–4 fl oz (90–125 ml) each. I find these at a local dollar store.
  • Put the chocolate in the top pan of a double boiler over (not touching) simmering water and heat, stirring often with a heat-resistant spatula, until melted and smooth. Let cool completely, then stir in the yogurt until well combined. Cover with plastic wrap and place in the fridge until ready to assemble.
  • To assemble, fill the individual dishes halfway with the chocolate yogurt, sprinkle each serving with 1 tablespoon graham cracker crumbs, and carefully top with about 1 tablespoon marshmallow fluff. Cover the dishes (if they don’t come with lids, use plastic wrap) and refrigerate until ready to serve or for up to 2 days. If you like, just before serving, use a kitchen torch to toast the marshmallow fluff lightly.

    Reprinted with permission from The New Kosher by Kim Kushner (Weldon Owen, 2015)

Raised in Montreal, Canada, Kim Kushner learned to cook from her Moroccan-born mother and spent summers with family in Israel. A graduate of the Institute of Culinary Education in Manhattan, she has developed recipes for Food & Wine and Chile Pepper magazines and has worked a a private chef. In 2005, she launched Kim Kushner Cuisine and now travels the world teaching cooking classes.