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The number of times I try to start a post with “I’m a huge fan of [insert whatever dessert I’m making right now]” leads me to realize that basically I am a fan of all things sugar! But seriously, this dessert is a combination of several things I love – my amazing double chocolate pudding, graham crackers and marshmallow fluff. So yes, s’mores. But *layered* s’mores. With toasted fluff. And chocolate. And more fluff.
Basically a giant bowl of deliciousness where you find yourself wondering how rude it would be to lick the bowl and if anyone would mind because it would just be giving them permission to do the same.
Chocolate pudding ingredients:
3 tbs cocoa
1 1/5 cup milk
2 tbs corn starch
1/3 cup sugar
Pinch of salt
1 tbs butter
1/3 cup chocolate chips
1 egg yolk
1 tsp vanilla
Marshmallow fluff ingredients:
2 large egg whites
Dash of salt
1/4 cup water
1/2 cup corn syrup
3/4 cup sugar
2 tsp vanilla extract or 1 vanilla bean
Graham crackers (crumbled)
Start by making the chocolate pudding. We want to be able to chill it down a bit, so it needs to be first. Place the cocoa, milk, corn starch, sugar and salt into a small pot on the stove.
Whisk contents over medium heat. You have to whisk constantly to keep anything from sticking or clumping. Once it begins to thicken, we’re going to temper the eggs into it.
To do this, take a small bowl and dump some of the pudding into it, add the egg yolk and whisk quickly. Pour this back into the pudding on the stove and continue to heat.
The next step is a little confusing, but necessary. Place the butter, vanilla and chocolate chips into the bottom of a bowl, place a strainer over the top, pour the hot filling into the strainer, this will help us get out any gross egg bits or clumps of corn starch.
Once all of the pudding is through the strainer, continue whisking to melt all the chocolate and butter.
Place plastic wrap directly on top of the pudding and place in the refrigerator until chilled.
Measure out the ingredients for the syrup into a small pot – sugar, corn syrup, water and salt. Stir to combine so that there are no sugar clumps. Place on the stove with a candy thermometer. Boil over high heat.
While the syrup is coming to temperature, begin whisking eggs whites on low speed to unravel the whites. Turn up to high speed and let the whites gain a lot of volume.
Once the syrup reaches 240° take it off the stove. Remove the thermometer and turn the speed back down to low. Slowly pour the syrup into the egg whites. Once it is all incorporated, turn the speed back up to high and let it whip until the bowl is cool to the touch. This can take up to ten minutes.
Begin layering the dessert by alternating graham cracker crumbs, chocolate pudding and marshmallow fluff. Repeat until your glass is full. If you have a blow torch, I highly recommend torching the top (and basically any of the fluff).
The amounts listed here will result in 4 (*very* generous) servings. I used stemless wine glasses and they were very full. We were not able to eat a single dessert in one serving because it’s also very rich. I recommend using something smaller, like shot glasses to create desserts that people can actually finish in one sitting.
Continue to repeat layers of ingredients until the glasses are as full as you want them. And a tip: If you have piping bags or even Ziploc bags, place the marshmallow fluff and pudding into those to help get the ingredients into the glasses without making a mess. This will help you get perfect layers without getting the lip of the cup all messy. It’s an extra step but it’s totally worth it. Trust me.