S'mores pudding trifles
Rich chocolate pudding is combined with a sweet marshmallow whipped cream, graham cracker crumbles, and shaved chocolate to create a showstopping s'mores in a pudding version.
Ingredients
Chocolate pudding
- 2 cups whole milk
- ½ cup sugar
- ⅓ cup good quality cocoa powder
- 3 large egg yolks you can save the whites for a meringue or breakfast!
- 2 tsp. vanilla extract
- ¼ tsp. salt
Marshmallow whipped cream
- 1 cup heavy whipping cream
- 1 7 oz. container of marshmallow fluff
- 1 tsp. vanilla
Toppings
- 4 honey graham crackers
- ½ bar semi sweet good quality chocolate like Ghirardelli
Instructions
Chocolate Pudding
- In a saucepan, add in 1 ½ cups of the milk, the sugar, and the cocoa powder
- Over medium-high heat bring the mixture to a simmer and then remove from the heat
- While the cocoa powder, sugar, and milk are heating, in a bowl whisk together the remaining ½ cup of milk, egg yolks, corn starch, vanilla, and salt
- Next you will temper the egg yolk mixture with the hot milk so that the yolks will not scramble and the pudding will be smooth. Slowly whisk in about ¼ of the hot liquid at a time, until you have added about 1 full cup or more, to the egg yolks. Once that process is finished pour the egg yolk mixture into the sauce pan with the remaining hot milk and cocoa.
- Return the saucepan to the stove over medium-high heat while whisking constantly until it had reached a full boil.
- Reduce the heat to maintain a simmer and continue to whisk until the pudding has thickened about 2-3 additional minutes
- Pour the pudding into a large bowl and allow to cool slightly until room temperature. Whisk the pudding again, to get rid of any "skin" that may have developed while cooling. Take plastic wrap and place against the surface of the pudding--this will make sure that the pudding does not develop a skin while cooling in the fridge.
- Place in fridge to cool for a minimum of 4 hours
Marshmallow Whipped Cream
- While the pudding is cooling in the fridge set up a stand mixer with a whisk attachment. Add in the heavy cream and vanilla and whisk until it forms soft peaks.
- Next, add the marshmallow fluff to the stand mixer and continue whipping until the fluff is fully incorporated and the mixture forms stiff peaks.
- Refrigerate the whipped cream until you are ready to assemble the trifles
Topping Preparation
- Break up the graham crackers into a food processor and pulse them until they are crumbled with no pieces larger than a pea, but not so much that it becomes like a powder.
- Take the half chocolate bar and using either a sharp knife, or a grater, to chop it into fine pieces or shavings.
Assembly
- Once the putting is chilled and set, remove it, as well as the whipped cream, from the refrigerator to begin the trifle assembly.
- Using small 4 dessert bowls, start with a small scoop, about 1/2-1tbsp of the graham crumbs and shaved chocolate into the bottom of the dishes. From then on the layering will be: 1/2" of chocolate pudding, followed by another sprinkling of grahams and chocolate, 1/2" of marshmallow whipped cream, again followed by a sprinkling of grahams and chocolate.
- Repeat that process one more time ending with a large dollop of marshmallow whipped cream on top with a generous sprinkling of the grahams and chocolate for a garnish.
- Serve immediately
Notes
This can be made as a single trifle for a buffet style dinner or party. In that case it may serve 4-6 people as the individual trifles are large.