Have you ever been out to eat, and dessert came, and it just didn’t cut it? You wanted that next bite to be so good, and it was just mediocre. It happened to me, and of course then I was starving for some kind of chocolate gooey deliciousness, and knew I’d have to make it myself to get what I wanted. So, I started going through my chocolate recipes, and came across these S’more Pots de Crème, and that was just the thing I was craving!
You get a little chocolate, a little crunch, and some yummy marshmallowy ending that will satisfy even the pickiest sweet tooth. I improvised a little, and came up with this recipe that is so easy and goes together quickly. You just mix it all up, assemble it, chill it for a bit, and enjoy it!
S’MORE POTS DE CREME
1 package milk chocolate chips
2 ½ cups heavy cream
6 egg yolks
½ cup sugar
Pinch of salt
2 cups Graham cracker crumbs
1 Tablespoon sugar
1 Tablespoon butter
1 jar marshmallow crème
6 – 8 small glass containers
In a heavy sauce pan, stirring constantly bring the cream, sugar, pinch of salt, and chocolate chips to a light boil, until all chocolate is melted, and ingredients are well blended. Turn the heat to low, and continue to stir. In a separate bowl, whisk the egg yolks until blended, add a couple of spoonsful of the chocolate mixture to the eggs, and stir (tempering the eggs) then, add the eggs a little at a time to sauce pan, stirring after each addition, (careful not to scramble the eggs). While chocolate mixture is still hot, pour or spoon into containers, and refrigerate until chilled, about 2 hours.
Place the graham cracker crumbs on parchment paper on a cookie sheet, and add 1 Tablespoon of melted butter, and 1 Tablespoon of sugar, and stir. Place in the oven on 400 degrees for about 8 minutes. Stir the crumbs every two minutes, until the start to turn golden. Remove from oven, and set aside to cool.
When the crumbs are cool, spoon about 2 Tablespoons on top of the chocolate mixture in the containers. Then, with a spatula, add marshmallow crème on top of the graham cracker crumbs, enough to fill the container.
Before serving, use a kitchen torch to brown the top of the marshmallow crème, until golden, or a little darker if preferred. I like my marshmallows toasted dark, so I did mine a little darker than golden brown.