S’mores Pudding

Happy Friday and National S’mores Day!

Nothing says summer like S’mores over an open fire. The traditional way to eat a S’Mores is roasted marshmallows in between two graham crackers with a chocolate bar. It’s one of those ooey gooey desserts you can’t stop wishing s’more of. (No pun intended.) I can’t think of a better way to start the weekend than enjoying this decadent grown up treat. I made this scrumptious dessert because: 1) I wanted chocolate pudding 2) S’mores was on my mind and 3) because having these two desserts combined into one equals deliciousness in a cup.

The hardest part of this dessert is waiting for it to chill and enjoy. It takes a bit of prep work to prepare the luscious chocolate pudding and the fluffy marshmallow creme on top. The funnest part of this dessert is roasting the marshmallow creme like you would for a traditional S’mores with a kitchen blow torch.

Kitchen disclaimer and truth: I have never used my kitchen blow torch on my own without the assistance of my husband. He wasn’t home from work just yet and I felt so helpless trying to fandangle how to use my blowtorch. I finally googled and watched a you-tube video on how to use it correctly. Thank you You Tube for saving the day.

Celebrate the weekend right with this S’Mores dessert!

S’Mores Pudding
Adapted from Annie’s Eats

For the Graham Cracker Crust: 5 graham cracker squares, coarsely crumbled 2 Tablespoon unsalted butter, melted 1 Tablespoon sugar 1/2 teaspoon ground cinnamon

For the chocolate pudding:

1 cup sugar 3 Tablespoons cornstarch 2 Tablespoons unsweetened cocoa powder 1 teaspoon espresso powder or instant espresso 1/8 teaspoon salt 3 large egg yolks 2 1/2 cups reduced-fat milk 8 ounces bittersweet chocolate, chopped coarsely 1 Tablespoon unsalted butter 1 teaspoon vanilla extract

For the marshmallow Creme:

2 large egg whites 1 cup sugar 1/4 cup water 2 Tablespoon light corn syrup 1 1/4 teaspoon vanilla extract


Preheat the oven to 300 degrees. In a small bowl, combine the crumbled graham crackers, melted butter, sugar and cinnamon. Mix to combine. Spread mixture into an 8×8 baking pan in  an even layer. Bake until slightly crisp, about 10 minutes. Remove from oven and set aside. Prepare the pudding. In a large saucepan, combine the sugar, cornstarch, cocoa powder, espresso powder, and salt over medium heat. Add the egg yolks and whisk to blend. Slowly whisk in the milk until the mixture comes to a boil. Allow to boil for 30 seconds. Remove the heat and stir in the chocolate, butter and vanilla. Whisk the chocolate and butter until completely melted and mixture is smooth. Let the pudding cool slightly, stirring occasionally, about 10 minutes. Sprinkle enough graham cracker mixture into your desired serving dishes until the bottom is covered.  I used 8 to 10 (1 pint) mason jars. Spoon 1/3 cup of the pudding into desired serving dishes. Sprinkle more graham cracker mixture evenly the chocolate pudding. Cover the jars with plastic wrap and place in refrigerator and let chill for at least 2 hours. Prepare the marshmallow mixture during the last half hour while the puddings chill. Combine all the ingredients in the bowl of a double boiler or use a glass bowl over a small saucepan of simmering water. Whisk the mixture frequently until an instant-read thermometer registers 160 degrees. Pour the warmed mixture into the bowl of the stand mixer fitted with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks. Spoon or pipe the marshmallow mixture over the top of the chilled puddings. Use a kitchen torch to lightly brown the marshmallow creme. Garnish with additional crumbled graham crackers if desired or chocolate shavings. Yield: 8 to 10 (1 pint servings) Review: Simply scrumptious and the best adult way to enjoy S’mores in a cup!

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