Smores Dark Chocolate Puddings Recipes

Steps:

• Combine the cream and milk in a large, heavy saucier or saucepan and bring just to a simmer.
• 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.
• 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.
• Remove the saucepan from the heat and immediately stir in the chocolate and butter; continue stirring until melted and fully incorporated.
• 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.
• 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.

Steps:

• Preheat a grill to medium.
• Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
• Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately.
• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
• In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
• Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
• Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool

Steps:

• For graham cracker crumb layer:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips). Bake until crumbs are crisp, stirring once, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For puddings:
• Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
• Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For marshmallow topping:
• Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
• Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired. DO AHEAD: Can be made 2 hours ahead. Chill.
• Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
• Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
• Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
• Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
• Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
• Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

Steps:

• For the crust: Place 6 graham crackers in a gallon-size resealable plastic bag and crush into coarse crumbs. Add the remaining 6 crackers and crush into irregular pieces, about 1/2-inch in size. Add the salt and toss, then add the melted butter and shake to coat. Pour into a broiler-safe 9-by-13-inch baking pan and press into an even, compact layer. Freeze until ready to assemble.
• For the chocolate espresso pudding: Whisk together the sugar, cocoa, cornstarch, coffee powder and salt in a large saucepan until combined. Whisk in the egg yolks and about 1 cup half-and-half until smooth and free of lumps. Whisk in the remaining half-and-half. Cook over medium-high heat, whisking occasionally, until the mixture starts to bubble. Lower the heat to medium and cook, whisking constantly, for 1 minute.
• Remove from the heat and whisk in the chopped chocolate and vanilla. Pour the custard into a clean large bowl, cover the surface with plastic wrap and refrigerate until cold, about 5 hours or overnight.
• For assembly: Stir the cooled pudding to smooth it out, then spoon it over the chilled graham cracker crust. Smooth the top of the pudding and then arrange about half of the broken graham cracker pieces over the pudding. Arrange the marshmallows on top in an even layer. Toast the marshmallows with a kitchen torch (sometimes called a crème brûlée torch) as desired (see Disclaimer). Alternatively, place the pan under the broiler about 6 inches away from the flame and toast until desired color, making sure that the marshmallows don't burn.
• Finish the pie by arranging the chunks of chocolate and remaining graham cracker pieces over the toasted marshmallow layer. Serve immediately or cover and refrigerate for up to 1 day.

Steps:

• In a small heatproof bowl, whisk together egg and yolks. Set aside.
• Place chocolate, butter and vanilla extract in a food processor or blender but don't turn on.
• In a medium pot, whisk together milk, cream, brown sugar, cocoa, cornstarch and salt until smooth. Bring to a full boil, whisking, and let bubble for 1 to 2 minutes to activate cornstarch. At that point, it will start to thicken, and when it does immediately pull the pot off the heat. (You don't want to overboil the cornstarch, which can cause it to thin out again.)
• Pour a little of the hot cornstarch mixture into the eggs, stirring constantly to prevent them from curdling, then pour eggs back into the pan with the remaining cornstarch mixture. Cook over low heat, whisking constantly, until mixture just returns to a bare simmer (one bubble is plenty). Immediately pour into the food processor or blender. Run the machine until the pudding is very smooth (the hot milk mixture will melt the chocolate).
• Pour into individual bowls or teacups or 1 large decorative bowl and cover with plastic wrap. Refrigerate until firm and cold, at least 4 hours for individual servings and as many as 8 hours for 1 large bowl. Pudding can be made 3 days ahead. Serve with whipped cream or whipped crème fraîche, decorated with chocolate shavings and a pinch of sea salt, if you like.