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Chocolate S’mores Pudding

Chocolate S'mores Pudding
PREP TIME
2h 45 min
YIELDS
2 servings

Yields 2 1/2 cups chocolate pudding.

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Ingredients

1
cup heavy cream
1
cup whole milk
½
cup sugar
¼
cup cornstarch
5
egg yolks
1
tsp vanilla extract or vanilla bean paste
⅛ tsp fine sea salt
2
oz bittersweet chocolate (at least 60% cacao), finely chopped
1
Tbsp unsalted butter, at room temperature

To finish

2
graham crackers
Marshmallow cream
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Directions

Step 1

Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer.

Step 2

Meanwhile, add the sugar and cornstarch to the bowl of a stand mixer fitted with the whisk attachment, and mix together. Add the egg yolks, vanilla and salt to the mixing bowl just as the cream mixture is coming to a simmer. Beat on medium speed to combine, then slowly pour the hot cream down the sides of the mixing bowl to temper the sugar-egg mixture. Continue beating until smooth.

Step 3

Transfer the mixture back to the saucepan and heat over medium-low heat, whisking constantly, until it thickens to the consistency of mayonnaise and is beginning to bubble.

Step 4

Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated.

Step 5

Immediately divide the pudding among serving cups or pour into one large bowl. Cover with plastic wrap, pressed direct onto the pudding to keep a skin from forming. Refrigerate until set and completely cool, about 2 hours.

Step 6

When the pudding is ready to serve, place the graham crackers in a zip-close bag and crush into rough pieces. Place some marshmallow cream in a piping bag and pipe a mound onto each pudding. Lightly brown the top of the marshmallow with a kitchen torch. Sprinkle with graham crackers and serve immediately.

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