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You are here: Home / Baked Elements / In the Oven: S’More-Style Chocolate Whiskey Pudding

In the Oven: S’More-Style Chocolate Whiskey Pudding

October 20, 2014 by susan

Are you all ready for the very last recipe from “Baked Elements?”

Posting date is: Sunday, 26 October

S’More-Style Chocolate Whiskey Pudding

Yield: 6 servings
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
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
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

Baked Note: The best part about pudding: you can compose it and serve it in virtually any serving piece you want. True, this pudding looks great in glass servingware (so you can view the multiple layers), but it also looks fantastic in vintage and found ceramics and all manner of interesting individual porcelain pieces—and it even works as one large, buffet-style, giant-bowl dessert.

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.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito.  Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Elements, In the Oven, Pudding Tagged With: chocolate, elements, hooch, pudding

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Comments

  1. Yael says

    October 21, 2014 at 5:14 am

    OMG! This sounds amazing!

    • Sheri says

      October 22, 2014 at 4:07 am

      Agree! I can’t wait. A perfect way to end Elements!

  2. Robyn says

    October 22, 2014 at 7:47 am

    American friends, I need your help. What are the dimensions of a “whole graham cracker”? I think ours are smaller up here in the great white north!

    • Dafna | Stellina Sweets says

      October 22, 2014 at 2:00 pm

      I still have go buy some for this recipe, but I think they are about 6″ x 3″. When broken in half, they are squares, so that should be about right. What size are yours?

    • Nicole says

      October 22, 2014 at 6:46 pm

      I Just measured ours and they are 2.5″x 4.75″. Are even the graham crackers in the states supper sized? I am really curious to know the size of yours.

      I just made this and it was delicious.

    • Erin* says

      October 24, 2014 at 1:11 pm

      I used Annie’s Honey Graham crackers and the serving size 31g = 2 full sheets. (about 16g per sheet)

      16g x 4.5 = 72g

      Hope that helps! :)

      • SandraM says

        October 25, 2014 at 9:47 am

        Totally helped. I am much happier when recipes have weight measurements. (especially for us Canadian kids!) :)

  3. SandraM says

    October 25, 2014 at 9:46 am

    I wasn’t going to make the recipe this week (been a crazy one), but then I saw Mark’s instagram pic of his pudding cups. Well, I’m making them now!! They look amazing!

  4. Dafna | Stellina Sweets says

    October 25, 2014 at 7:55 pm

    TO. DIE. FOR.

    • Yael Even says

      October 25, 2014 at 10:01 pm

      A.G.R.E.E.D.!!!!!!!!!

    • Mark ~ Neufangled Desserts says

      October 25, 2014 at 10:31 pm

      TOTALLY AGREED. What a winner to end “Elements” with!

    • SandraM says

      October 26, 2014 at 8:50 am

      Yup!

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