S'mores Pudding


Yields 4 Small Jars

Chocolate Pudding:
4 tablespoons sugar
4 tablespoons corn starch
2 tablespoons unsweetened cocoa powder
3 cups whole milk
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
2 teaspoons pure vanilla extract

S'mores Pudding:
1 packet of Graham crackers, crushed (about 7-8 crackers)
4 large marshmallows
2 handfuls of small marshmallows

Whisk together sugar, cornstarch, cocoa powder, and a pinch of salt in a 3-quart heavy saucepan, then gradually whisk in milk and cream. Bring to a boil over moderately high heat, whisking constantly, then boil, whisking, 2 minutes. (Mixture will be thick.) Remove from heat. Whisk in chocolate and vanilla until smooth.

Transfer to a bowl to chill pudding. Cover its surface with wax paper, or plastic (to prevent a skin from forming), and refrigerate until cold, at least 2 hours.

To assemble, layer the bottom of a jar or ramekin with a small handful of graham crackers. Top with two heaping tablespoons of chocolate pudding. Add one more layer of graham cracker crumbles. Top with a few more tablespoons of chocolate pudding. Then top with marshmallows and torch until golden brown. If you don't have a hand torch, the alternative is to toast marshmallows on a fork over your range and place on top.

Note: Be sure to assemble just before serving, as the graham crackers will get soggy from the pudding.