During our courtship (is that word too archaic for something that only happened a decade ago?), Noel and I spent a summer apart. I was smitten which led me to do sappy things like make care packages with chocolate kisses and cheesy sayings. And because Noel was likewise smitten, he continued dating me even though he is a bit of a chocolate snob and abhors Hershey’s kisses. I know better now. A few years back I made him a Raspberry Cobbler with Dark Chocolate Biscuits for Valentine’s Day and he liked it so much it’s become a tradition to make it every Valentine’s Day. A year ago, we set out to turn the dish into a camping friendly, dutch oven dish. It took several attempts (most of which Noel’s scout troop gobbled up without complaints) before we felt like we’d appropriately captured the essence of the original. I think all cobblers taste best with ice cream, but this one especially does. The sweetness of the ice cream pairs really well with the richness of the chocolate and the tartness of the raspberries. Obviously when camping, ice cream can be tricky. We have two methods for doing our cobblers a la mode. The first is to buy a pint of vanilla at the nearest grocery store within a few hours of serving it. The second is dry ice, it only take a tiny bit right on top of the ice cream in your cooler. If neither of those options appeals to you, homemade whipped cream travels well in a cooler. In a pinch, a can of spray whipped cream can get you by.
Update on 7/5/17: We got feedback that this cobbler was a little dry and revisited it on our most recent camping trip. We’ve updated the recipe and it now should produce a tender chocolate biscuit without fail.