Loving our adventures, in and out of the kitchen.
S’more-Style Chocolate Whiskey Pudding
For the Graham Cracker Crust
4 1/2 whole graham crackers), coarsely broken
1 ounce (1/4 stick) unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon cinnamon
For the Chocolate Whiskey Pudding
1 cup sugar
3 tablespoons cornstarch
2 tablespoons dark unsweetened cocoa powder (like Valrhona)
1 teaspoon instant espresso powder (I used 1/2 tea decaf)
Pinch of salt
3 large egg yolks
2 cups whole milk
1/2 cup heavy whipping cream
8 ounces good-quality bittersweet chocolate (54 to 60%), coarsely chopped
2 tablespoons good-quality whiskey (I used 1 Tb rum)
1 tablespoon unsalted butter, at room temperature
For the Marshmallow Topping
2 large egg whites
1 cup sugar
2 tablespoons light corn syrup
1 1/4 teaspoon good-quality whiskey
Make the Graham Cracker Crust
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Put 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 (if necessary, break up any large pieces with your fingertips), 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.
Assemble the pudding
Spoon 1/3 cup of pudding into each of six (small and wide or sundae-like) 1-cup 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, pressing the plastic directly onto the pudding. Chill at least 2 hours, until ready to serve.
Make the Marshmallow Topping
In the heatproof bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites, sugar, 1/4 cup of water, corn syrup, and whiskey. Set the mixer bowl with egg white mixture over a saucepan of simmering water. Using hand whisk, whisk the mixture constantly until an instant-read thermometer inserted into the mixture registers 160 degrees F, about 6 minutes. Return the mixer bowl with the egg white mixture to the stand mixer (still fitted with the whisk attachment) and beat on high speed until the marshmallow topping forms stiff peaks, 6 to 8 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 kitchen torch to lightly toast the topping to your liking. Serve immediately.