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S’mores Dark Chocolate Pudding

June 26, 2010

I hear it’s “camping out” season, but it is 100 degrees outside.  So today I decided to camp out on my sofa with a few movies and indulge what everyone else is making on the campfire.  You should definitely try these and the movies were good too.

S’mores Dark Chocolate Pudding


(For the Graham Cracker Crumb Layer)

  • 6 Whole Graham Crackers, coarsely broken
  • 2 T. Unsalted Butter (room temperature)
  • 1 T. Sugar
  • 1 T. Ground Cinnamon

(For the Pudding)

  • 4 oz. Bittersweet Chocolate
  • 2 T. Unsalted Butter
  • 2 T. Cornstarch
  • 1/2 C. Unsweetened Dutch-Process Cocoa
  • 1/2 C. Granulated Sugar
  • 2 1/2 C. Milk
  • 1 Large Egg
  • 2 Large Egg Yolks

(For the Marshmallow Topping)

  • 2 Large Egg Whites
  • 1 C. Sugar
  • 1/4 C. Water
  • 2 T. Light Corn Syrup
  • 1 1/4 t. Vanilla Extract


(For the Graham Cracker Crumb Layer)

  1. Preheat oven to 300 degrees and line a baking sheet with aluminum foil or parchment paper
  2. Combine all ingredients in processor. Use pulse and blend until coarse crumbs form
  3. Spread crumbs out on prepared baking sheet
  4. Bake until crumbs are crisp, stirring once (about 10 minutes)
  5. (Can be made 1 day ahead, store in airtight container at room temperature)


 (For the Pudding)

  1. In a double boiler melt together the chocolate and butter
  2. In a medium bowl combine cornstarch, 1/4 C. of the cocoa and 1/4 C. of the granulated sugar. Add 1/4 C. of the milk and stir to blend.  Add the egg and yolks and whisk until smooth
  3. In a medium saucepan, combine the remaining 2 1/4 C. milk and the remaining 1/4 C. granulated sugar. Place over medium heat until scalded
  4. Slowly drizzle the milk into the cocoa mixture, stirring gently with a whisk to blend the mixture without aerating it.
  5. Return the mixture to the saucepan and cook over medium heat until tiny bubbles boil up for 3 seconds. Do not overcook
  6. Remove from the heat and add the melted chocolate mixture and stir until thoroughly blended
  7. Let cool for approximately 5 -10 minutes, stirring occasionally
  8. Fill cup or glass with 1/3 C. pudding and smooth evenly
  9. Sprinkle each with graham cracker crumbs, dividing equally
  10. Top each with 1/3 C. pudding, spreading evenly and cover with plastic wrap
  11. Chill at least 2 hours  (Can be made 1 day ahead, keep refrigerated

Pudding Adapted from “The New York Times Dessert Cookbook” by Wayne Harley Brachman

(For the Marshmallow Topping)

  1. Blend all ingredients in a large bowl and set over a saucepan of simmering water
  2. Whisk mixture constantly for about 6 minutes
  3. Beat on high speed until marshmallow topping forms stiff peaks, about 6-8 minutes
  4. Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely (if making ahead, chill 2 hours)
  5. Prior to serving, use kitchen butane torch and lightly toast the marshmallow topping until golden in spots

(Serves 4-6)

Inspired  from “Bon Appetit” magazine

2 Comments leave one →
  1. June 28, 2010 09:05

    This looks perfect for the dog days of Summer! I love all things S’more.

    • June 28, 2010 19:02

      Hi Megan, was delicious and soooooooo rich. Next time I will definitely use smaller glasses.

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