This is the recipe that motivated me to finally buy a pastry torch. S'mores Dark Chocolate Puddings are rich pudding parfaits made with dark chocolate pudding, graham cracker crumbs and a homemade marshmallow topping. They're not what I call a quick and easy, but they are worth all of the steps.
To make the S'mores Dark Chocolate Pudding, you process some graham crackers along with butter, sugar and cinnamon. You then bake the crumbs at 300F for about 10 minutes and let them cool while you make the pudding. For that, you mix the dry ingredients in a saucepan, gradually add eggs, milk and cream and whisk over heat until thick. Off heat you add chocolate, whiskey, butter and vanilla. Mmmm. Layer that with the crumb mixture and chill while you wash all the dishes and re-group. This is where you may want to stop and resume the project the next day.
Marshmallow Topping
For this you'll need a stand mixer with a whisk attachment. Stand mixer bowls often double as the top part of double boilers because they fit right over a saucepan. For marshmallow toppings and the like, you put the egg whites, sugar, water and corn syrup in the stand mixer bowl and set the bowl over a saucepan of simmering water. Whisk constantly, holding the bowl in place with an oven mitt because it will get hot, until the mixture is 160 degrees F. Remove from heat. Set mixing bowl on the stand and beat until billowy and soft. While it's beating, you can add the vanilla. This is also the process for making homemade marshmallows, except gelatin and an overnight set is involved. Homemade marshmallows are 100% worth it!
Recipe
S'mores Dark Chocolate Pudding
Ingredients
Graham Cracker Mixture
- 4 ½ whole graham crackers
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon
Pudding
- 1 cup sugar
- 3 tablespoons cornstarch
- 2 tablespoons natural unsweetened cocoa powder such as Scharffen Berger
- 1 teaspoon instant espresso powder (optional)
- Pinch of salt
- 3 large egg yolks
- 2 cups whole milk
- ½ cup heavy whipping cream
- 8 ounces bittersweet chocolate 54% to 60% cacao, chopped
- 1 tablespoon whiskey
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Marshmallow Topping
- 2 large egg whites
- 1 cup sugar
- ¼ cup water
- 2 tablespoons light corn syrup
- 1 ¼ teaspoons vanilla extract
Instructions
Graham Cracker Mixture
- Preheat oven to 300°F. Line rimmed baking sheet with parchment paper.
- Put the graham crackers, crumbs, butter and cinnamon in a food processor and process into crumbs. Pour onto the baking sheet and bake the crumb mixture for 10 minutes. Set aside to cool.
Pudding
- Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Whisk in the egg yolks, then gradually whisk in the milk and cream. Set over medium heat and whisk until mixture comes to a boil, then boil for 30 seconds.
- Remove from heat and add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
- Spoon ⅓ cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with ⅓ cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
Marshmallow Topping
- Put egg whites, sugar, water, and corn syrup in the bowl of a stand mixer bowl. Set the bowl over simmering water and whisk until it reaches 160 degrees F (about 6 minutes). Put bowl on mixer stand and beat on high speed with the whisk attachments until mixture is fluffy. This should take about 6 to 8 minutes. While the mixture is beating, go ahead and add the vanilla.
- Spoon marshmallow topping over the chilled pudding mixture. This can be done about 2 hours before serving.
- Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.
Lily says
This is one of the most gorgeous desserts I have ever seen! What a brilliant idea! I think that I am going to pull out the mini torch and get going! I love your site - it inspires so many fabulous ideas! Thank you for everything (as always...)
Lily
clumbsycookie says
Lol! I also bought a torch for my house last week. I've been avoiding it for a while, but the time has just arrived. My new favourite thinnow is to make meringue and burn spoonfulls of it. Yes, I'm amused easily...
Rosie says
This is an ultimate divine dessert! I have a mini torch and need to use it much more than I do.
Rosie x
Sue says
This would be a fun dessert to make! I don't own a torch either. I'd be tempted to try sticking it under the broiler. If I ever do it I'll let you know if it works.
Ashley says
Mmm this looks awesome! I have a mini torch but don't use it nearly enough.