S’mores Chocolate Pudding

I have a bit of a …. reputation …. with electrical appliances.

Now, before your imagination runs amok, allow me to elaborate…. I possess a unique and uncanny knack of short circuiting blow dyers, blenders, vacuums, etc. It makes for very interesting conversation around the dinner table, that’s for sure. In fact, just last week, my hair dryer shorted out on me. Well, I wouldn’t exactly say it shorted out – more like sparks were coming out of the nozzle while I was using it  – and I didn’t think setting my hair on fire was the best way to start the day – so suffice to say my long locks were tied into a braid that day…

Attempts to repair it were futile, so off I went to Target to purchase a new one.

Story of my life these days…..

Anyway, where I’m going with this whole story is that yesterday, while making this dessert for Alexander, my blow torch malfunctioned. I filled it with butane, pulled out the safety switch, squeezed the trigger …… and just about burned my nail polish off in the process. Flames came shooting out from the handle and I dropped that sucker like it was hot.

pun intended

So alas, another appliance met an untimely demise at my hands.


S’Mores Chocolate Pudding – adapted from epicurious

4 1/2 whole graham crackers, coarsely broken
2 tablespoons unsalted butter, room temperature

1 cup sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
3 large egg yolks
2 1/2 cups whole milk
8 ounces bittersweet chocolate,  chopped
1 tablespoon whiskey
1 tablespoon butter
1 teaspoon vanilla extract

2 large egg whites
1 cup sugar
1/4 cup water
2 tablespoons light corn syrup
1 1/4 teaspoons vanilla extract

For graham cracker crumb layer:
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet. Bake until crumbs are crisp, stirring once, about 10 minutes. Cool.

For puddings:
Whisk sugar, cornstarch and cocoa powder in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, then press a piece of plastic wrap directly on the surface and chill until ready to assemble the dessert.

For marshmallow topping:
Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.

To assemble, create layers of crust and pudding in individual glasses and top each pudding with a large spoonful of marshmallow topping, covering top completely and creating peaks, if desired. Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.


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