These S'mores Pudding Cups in Jars are the perfect dessert to take on a summer picnic. The recipe is a combination of buttery graham cracker crumbs, silky chocolate pudding, whipped cream, and roasted marshmallows. It's heavenly, and best of all, completely transportable.
For this picnic episode I went to Riverside park in Manhattan, it's a long park that runs along the Hudson River on the west side. My two favorite parts of riverside are in Chelsea around 25th street, and the part I highlighted in this video is around 60th street and north. It's a great spot for a summer picnic in NYC!
|For the chocolate pudding|
|Sugar||1/2 Cup (8 tbs)|
|Cocoa powder||1/4 Cup (4 tbs)|
|Whole milk||2 Cup (32 tbs)|
|Egg yolks||2 Large|
|For the graham cracker crumbs|
|Graham crackers||9 (1 sleeve)|
|Melted butter||3 Tablespoon|
|For the whipped cream|
|Heavy whipped cream||1/2 Cup (8 tbs)|
|Confectioner's sugar||1 Tablespoon|
|Large marshmallows||12 (for garnish)|
For the chocolate pudding
In a medium bowl, whisk egg yolks for about 60 seconds until light yellow and increased in volume, then whisk in the cornstarch and about 1/4 cup of the milk. Once smooth and incorporated, set aside.
Place sugar, cocoa, salt, and remaining milk in a saucepan, and bring to a scald over medium-high heat, which is when the liquid is about 180-190 degrees Fahrenheit. (It is before the mixture comes to a boil, and you will see little bubbles start forming on the sides of the pan.)
Remove from the heat and while whisking constantly, dribble the hot cocoa into the egg cornstarch mixture very gradually. We are tempering so we don't scramble the eggs. Pour everything back into the saucepan and cook over medium high heat, whisking constantly, until the pudding comes to a full boil. Reduce the heat to a simmer and continue whisking for a couple minutes until the pudding is thickened.
Pour the pudding into a bowl and press plastic wrap directly on top so a skin doesn't form. Refrigerate for an hour or two until chilled.
For the graham cracker crumbs
Place 1 sleeve of graham crackers into a food processor and grind into crumbs. You should have 1 cup of crumbs. Place in a bowl and stir in the melted butter, until moistened.
For the whipped cream
Whisk the cream and confectioner's sugar together until thick, soft peaks. This will take a couple minutes if you do it by hand.
For the smores cups, place a scoop of graham cracker crumbs into the bottom (as much or as little as you'd like), and press it into a flat layer with your finger tips. Next spoon the chilled chocolate pudding onto the crumbs, and finally, top with a layer of whipped cream.
To garnish, roast marshmallows threaded onto a metal skewer over a gas or electric stove. The electric stove will roast more evenly, but both work and shouldn't take more than 30 seconds to roast. Place a few on each pudding, then place the lid on the jar!
Serving size Complete recipe
Calories 2330Calories from Fat 852
% Daily Value*
Total Fat 97 g149.2%
Saturated Fat 52 g260%
Trans Fat 0 g
Sodium 1313 mg54.71%
Total Carbohydrates 352 g117.3%
Dietary Fiber 14 g56%
Sugars 221 g
Protein 35 g70%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet