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S'mores Dark Chocolate Pudding

Recipe adapted from one by Matt Lewis, Renato Poliafito.
Course Dessert
Cuisine American
Keyword Pudding, S'mores
Prep Time 45 minutes
Cook Time 10 minutes
Resting, Cooling, Marshmallow Making 12 hours
Total Time 12 hours 55 minutes
Servings 6
Cost 5

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.