S'mores Pots De Creme

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This dessert is rich and not for the faint at heart- it has a lot of steps and it takes time and patients but its worth it. So if you want to make something special and absolutely decadent this is your dessert. 

S’moresPots De Creme (link to picture and recipe)

Makes about 6 made in 1/2 cup jars or ramekins.

• 6 oz good quality bittersweet or semisweet chocolate (not unsweetened), chopped
• 1 cup cream
• 1 cup whole milk
• 6 large egg yolks
• 2 tablespoons sugar

Heat oven to 300°F.

Place chopped chocolate in a medium bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring just to a boil. Pour hot mixture over chopped chocolate and allow to sit and melt chocolate for several minutes. Whisk until smooth.

In a large bowl, whisk together egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little bit at a time while whisking, to avoid heating the egg to quickly. Strain out any curdled bits if needed. Allow to cool 15-20 minutes.

Place jars or ramekins (I used ones that hold about 1/2 cup) in a pan with sides at least 2 inches high. Pour chocolate mixture carefully into jars or ramekins and wipe up any drips down the sides.  Carefully transfer pan to oven. Fill the pan about halfway with hot water, being careful to not get any in the jars. Cover pan loosely with foil.

Bake about 20 minutes, until partly set. Carefully pull out oven rack and discard foil. Top each pot de creme with a few tablespoons of the graham cracker mixture (below) and pat down slightly. Return to oven and bake another 15 minutes.

Remove from water bath and allow to cool to room temperature. Transfer to refrigerator and chill 3 to 4 hours or overnight.

Prepare marshmallow (below). Transfer to a piping bag with a large, round tip. Pipe a large swirl on top of each pot de creme. Toast with a kitchen torch, or by putting under the broiler for a few minutes.

Crumb Layer

• 1 cup graham cracker crumbs
• 3 tablespoons sugar
• 1/4 cup melted butter
• 1/2 cup mini chocolate chips

Combine graham cracker crumbs, sugar, and melted butter in a small bowl until well combined. Stir in chocolate chips.

Marshmallowy Layer

from The Modern Baker. 

• 2 egg whites
• 1/2 cup sugar
• 1/4 cup corn syrup
• pinch of salt

Fill the bottom pan of a double boiler with water. If you don’t have a double boiler, fit a metal bowl over a medium saucepan (use the metal bowl of a stand mixer if you have one). Bring water to a simmer.

In the bowl, whisk the egg whites, sugar, corn syrup, and salt until well combined. Place the bowl over the simmering water and continue to lightly whisk until the sugar has dissolved and the mixture is hot (about 130°F).

Pour mixture into the bowl of a stand mixer fitted with a whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use within 20 minutes or so, before it sets.

Each cooking step took quite a bit longer than the recipe stated. The chocolate layer I cooked for almost 40 minutes and propably could have cooked it longer.