S’mores Pot de Creme
Creamy, chocolate pot de creme topped with toasted marshmallows and graham cracker crumbs with a chocolate drizzle. The perfect, easy dessert for two!
Servings: 2 servings
Ingredients
Pot de Creme
- 3/4 cup whipping cream
- 2 tablespoons milk
- 3 ounces dark or bittersweet chocolate
- 3 egg yolks
- 1 to 2 tablespoons sugar
S’mores Topping
- 1 oz dark or semisweet chocolate
- 2 handfuls mini marshmallows (3/4 to 1 cup)
- 4 squares graham crackers
Instructions
- Preheat oven to 325 degrees F.
- Place two 8 oz (1 cup) ramekins in a baking dish, like a 9-inch x 9-inch square pan or any baking dish large enough to fit both (see note if using smaller ramekins). Pour water in the baking dish until the water comes about halfway up the sides of the ramekins.
- Take out two medium to large mixing bowls - one needs to be microwave safe. Add the cream and milk to the microwave-safe bowl. Heat in the microwave in 30-second increments until the milk and cream mixture is very hot, but not yet boiling. This takes about 2 to 3 minutes.
- Break up the chocolate into small pieces and add to the hot cream and milk mixture. Mix together with a whisk until the chocolate and the cream milk mixture are combined. It should look like hot chocolate. Set aside.
- In the other bowl, add the egg yolks and sugar. Whisk them together until well combined (you can use the same whisk you used in the previous step, no need to wash it first).
- Gradually add the hot chocolate and cream mixture to the egg yolks, whisking well. Then pour the chocolate mixture into the prepared ramekins. Bake for 35 to 45 minutes until they’re slightly jiggly and no longer liquidy.
- Remove from the oven and allow to cool for about an hour. If serving later, then cover the ramekins with plastic wrap and refrigerate.
- When ready to serve, add the chocolate to a small microwave-safe bowl and microwave in 15-second increments, stirring after each one, until melted. Set aside.
- Turn the oven broiler on “High.” Crumble up two graham cracker squares and sprinkle over the top of the chocolate mixture in the ramekins. Add a handful of mini marshmallows on top of the graham crackers. Place in the oven for 60 to 120 seconds, checking frequently, until the marshmallows are toasted to your liking.
- Spoon the melted chocolate on top of the marshmallows and sprinkle with the remaining graham crackers. Serve warm.
Notes
An 8 oz ramekin holds about 1 cup of liquid comfortably. If you have smaller ramekins or custard cups, then just increase the servings - for 4 oz ramekins you’ll want to use 4 of them. If using 4 oz ramekins, then place them in a larger baking dish like a 9 inch x 13 inch pan.