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S'mores x Venchi Suprema XV with fruits

Developed for Venchi by Food Creative Victoria Granof, who recently styled the cover feature on ice cream for Food & Wine Magazine's June issue, these elevated s'mores are easy to make and add an elegant touch to summertime dining. There are two versions: raspberry pistachio and pineapple coconut.

Raspberry Pistachio (6 servings)

Ingredients:

12 Tbsp. Venchi Milk or Dark Chocolate Suprema

12 ​ vanilla or chocolate pizzelle (waffle cookies)

1 pint fresh raspberries

3 Tbsp. chopped pistachios

6 extra large marshmallows

Preparation:

1. Spread each pizelle with one tablespoon of Suprema.​

2. Divide the raspberries between 6 of the pizelle. Sprinkle with the pistachios.

3. Now toast the marshmallow either on a skewer over an open flame or under the broiler, until nicely browned. Place one marshmallow atop each raspberry-covered pizzelle and immediately cover with the remaining pizelle, chocolate side down.

4. Press gently and eat immediately!

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Pineapple Coconut

Pineapple Coconut (6 servings)

Ingredients:

12 Tbsp. Venchi Milk or Dark Chocolate Suprema XV

12 Coconut pizzelle (waffle cookies)

3 – ½” thick crosswise slices fresh pineapple

3 Tbsp. brown sugar

6 extra large marshmallows

Preparation:

1. Cut the pineapple slices into half rounds. ​ Sprinkle brown sugar on both sides of the pineapple and set aside.

2. Spread each pizelle with one tablespoon of Suprema. ​

3. For the pineapple, you can grill it over hot coals, turning once until caramelized; or thread it onto a skewer and roast it over an open flame, or broil it in the oven. ​ As soon as it is caramelized, divide it between 6 of the pizelle, atop the chocolate.

4. Now toast the marshmallow either on a skewer over an open flame or under the broiler, until nicely browned. ​ Place one marshmallow atop each pineapple slice and immediately cover with the remaining pizelle, chocolate side down. ​

5. Press gently and eat immediately!