In these s'mores cups I layer graham crackers with chocolate custard, whipped cream & meringue cookies for a campfire inspired dessert.
I love this rich, chocolaty custard especially when paired with whipped cream, graham crackers and meringue. When separating the eggs, reserve the egg whites and make meringue to crumble on top of the custard.
I like to brown the meringues with a small kitchen torch to give it more of a campfire feel. If you are making these decadent treats for a dinner party or taking them on the go, wait to top the custard with the whipped cream and meringue until just before serving.
Meringue – These light and airy cookies are made with just a few simple ingredients and literally melt in your mouth. Use my recipe here or use store-bought meringues. Sugar is slowly added to whipped egg whites until a creamy mixture forms. The crisp meringues add a contrasting texture to the chocolate custard.
Graham cracker crumbs – Either buy graham cracker crumbs or grind graham cracker in a food processor yourself. I add them under the chocolate custard like a crust base.
Semi-sweet chocolate – Semi-sweet chocolate is a dark chocolate made up of a at least 35% cacao. Semi-sweet chocolate can be used interchangeably with bitter-sweet chocolate.
How to Make Chocolate Custard S’Mores Cups
For the chocolate custard:
Simmer cream. In a medium saucepan over medium heat, bring the cream, milk, sugar and salt to a simmer. In a medium mixing bowl, whisk the egg yolks.
Temper egg yolks. Temper the egg yolks by slowly whisking in half of the cream mixture into the egg yolks in a thin, steady stream. Whisk the tempered mixture back into the remaining cream mixture.
Cook custard. Return the pot to the heat and continue to cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
Add chocolate. Remove the pot from heat and whisk in the chocolate until it is entirely combined, about 5 minutes.
Assemble custard cups and chill. Pour about 3 tablespoons of the graham cracker crumbs into each of the cups or ramekins. Divide the custard among the cups then cover and refrigerate until the custard has set, about 2 hours.
Torch meringues. Use a kitchen torch to quickly torch the top of the meringue cookies to add a smokey s’mores flavor (optional).
Garnish and serve. Top with the remaining graham cracker crumbs, and meringues. Serve chilled.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these: