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1
Put the chocolate in a heatproof bowl.
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2
Put the cream in a small saucepan and bring to a simmer over medium heat.
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3
Add the tea leaves, stir, remove from heat and let stand 10 minutes.
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4
Return the tea-infused cream to medium heat until just simmering.
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5
Pour the cream through a fine mesh strainer set over the bowl of chocolate.
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6
Shake the bowl to evenly distribute the cream and let stand 5 minutes to melt the chocolate.
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7
Stir until very smooth and let the chocolate cool to room temperature.
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8
Discard the tea leaves.
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9
To make the s'mores in the oven, set an oven rack 6 to 8 inches from the broiler and preheat the broiler.
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10
Put 8 graham cracker squares on a baking sheet and spread 1/2 teaspoon of the cooled chocolate over the entire surface of each square.
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11
Arrange mini marshmallows on each chocolate covered graham, being sure to cover the cracker completely.
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12
Spread about 1/2 teaspoon of the chocolate on each remaining graham crackers and set them aside.
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13
Transfer the pan to the oven and toast the marshmallows under the broiler until deep golden brown, about 30 seconds.
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14
(DO NOT leave the oven - keep an eye on the marshmallows - they toast very quickly).
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15
Remove the s'mores from the oven and top with the chocolate covered grahams, chocolate side down.
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16
Press lightly to spread the chocolate to the edges.
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17
Let the s'mores cool for 1 to 2 minutes before devouring.
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18
To make s'mores the old fashioned way, and you have access to open flame, either a gas stove or fireplace, put 2 jumbo marshmallows on a metal skewer.
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19
Spread 1/2 teaspoon chocolate on each of 8 graham squares (this will be the bottom of the s'more).
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20
Dollop a teaspoon of chocolate onto the center of the remaining 8 squares and reserve (these are the tops).
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21
Toast the marshmallows over an open flame until brown (or charred), as desired.
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22
While holding the skewer, put the toasted marshmallows onto the center of the bottom graham square.
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23
Invert a graham cracker top over the marshmallows and press lightly while you simultaneously pull the skewer from the marshmallows to create a sandwich.
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24
Repeat with the remaining marshmallows and serve while still warm.
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25
Cook's Note: Unused chocolate chai sauce can be stored in an airtight container in the refrigerator for up to a week.
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26
It can be melted and poured over ice cream or stirred into hot milk for chai-spiced hot chocolate.
