from: Baked Elements
makes: 6 to 8 servings
Pudding may seem like an old-fashioned dessert, or a snack for a child’s lunchbox, but pudding is a delicious dessert in its own right. It is one of the easiest desserts to make, it’s soul-satisfying, and you can pop one out of the fridge when you’re in the mood for something sweet. This rich and decadent pudding recipe from one of my beloved Baked books is a crowd pleaser for sure. Creamy, dark chocolate pudding with a toasted graham cracker layer and toasted marshmallow-like topping- S’more in a glass anyone?
GF option: substitute gluten-free graham crackers, like Kinnikinnick S’moreables. Their conisistency is closer to shortbread, but they taste like grahams and work well in this recipe.
4 1/2 whole graham crackers, coarsely broken
1 ounce (1/4 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon cinnamon
chocolate whiskey pudding
1 cup sugar
3 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder
1 teaspoon instant espresso powder
pinch of salt
3 large egg yolks (refrigerate two of the whites for the marshmallow topping)
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces good-quality bittersweet chocolate, (60-72 %) coarsely chopped
2 tablespoons good-quality whiskey
1 tablespoon unsalted butter, at room temperature
whiskey marshmallow topping
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
1 1/4 teaspoons good-quality whiskey
make the graham cracker layer
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Place the graham crackers, butter, sugar, and cinnamon in a food processor and pulse until coarse crumbs form. Turn the crumbs out onto the prepared baking sheet, spread to form an even layer, and bake, stirring once, until the crumbs are crisp, about 10 minutes. Remove from the oven and cool completely.
make the chocolate whiskey pudding
In a medium, heavy-bottomed saucepan, whisk together the sugar, cornstarch, cocoa powder, espresso powder, and salt. Add the egg yolks and whisk to blend (the mixture will resemble wet sand). Gradually whisk in the milk, then the cream. Place the saucepan over medium heat, and cook the mixture, whisking constantly, until it comes to a boil. Boil for 30 seconds, remove from the heat, and continue to whisk for 15 seconds to release excess heat. Add the chocolate, whiskey, and butter; whisk until the chocolate and butter are melted and the mixture is smooth. Let the pudding cool slightly, about 10 minutes, whisking occasionally.
Spoon 1/3 cup pudding into each of six (small and wide or sundae-like) glasses; smooth out the tops. Divide the graham cracker mixture equally among the glasses, sprinkling it on top of the pudding. Top each glass with another 1/3 cup pudding; smooth out the tops. Cover each glass with plastic wrap, making sure to press the plastic directly onto the pudding surface to prevent a skin from forming. Chill at least 2 hours, until ready to serve.
make the whiskey marshmallow topping
In the heatproof bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites, sugar, 1/4 cup water, corn syrup and whiskey. Set the mixer bowl with the egg white mixture over a saucepan of simmering water. Using a hand whisk, whisk the mixture constantly until an instant read thermometer inserted into the mixture registers 160 degrees F, about 6 minutes. Return the bowl to the standing mixer (still fitted with the whisk attachment) and beat on high speed until the marshmallow topping forms stiff peaks, about 6 minutes.
Top each chilled pudding with 2 large spoonfuls of marshmallow topping, covering the top of the pudding completely and creating peaks, if desired.
Use a torch (a kitchen torch is fine, but I prefer my BernzOmatic torch which you can find in any hardware store. The flame produces browning quickly whereas kitchen torches take much longer.) to toast the topping to your liking. Serve immediately.