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Chocolate S'Mores Pudding

Gesine Bullock-Prado's Chocolate S'mores Pudding
Gesine Bullock-Prado's Chocolate S'mores PuddingNathan Congleton / TODAY

Chef notes

A classic comfort dessert gets major oomph with marshmallows and graham crackers. 


  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 5 egg yolks
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/8 teaspoon fine sea salt
  • 4 ounces bittersweet chocolate (60% and up), finely chopped
  • 1 tablespoon unsalted butter, room temperature
  • 2 graham crackers
  • Large marshmallows



In a large, heavy saucier or saucepan, combine the heavy cream and milk and just bring to a simmer.


In the meantime, in the bowl of a stand mixer fitted with the whisk attachment, combined the sugar and cornstarch. Whisk together.


Add the egg yolks, vanilla and salt just as the cream mixture comes to a simmer and whisk on medium to combine and then slowly pour the hot cream mixture down the sides of the mixing bowl into the sugar/egg mixture to temper. Continue mixing until smooth.


Transfer the mixture back into the saucepan and whisk constantly over medium-low heat until the mixture begins to bubble and thickens considerably to the consistency of mayonnaise.

Take from the heat and immediately stir in the chocolate and the butter. Continue stirring until incorporated.


Immediately divide among serving dishes or pour into a large bowl. Place a piece of plastic wrap over any exposed pudding to keep a skin from forming. Refrigerate until completely cool, about 2 hours.


Once the pudding is cool and ready to serve, place the graham crackers into a Ziploc bag and whack the bag to crush the crackers into pieces.


Sprinkle the crackers on top of the pudding. Place a marshmallow on top of each and, with a kitchen torch, gently brown the top. Serve immediately.