Serves 2-4
S’mores Pot de Creme
- 1¼ cups half-and-half
- 3 ounces semisweet chocolate chips
- ¼ cup sugar
- 3 large egg yolks
- ½ teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 1 tablespoon brewed coffee (optional)
- Mini marshmallows for serving
- Graham crackers for serving
– Preheat oven to 300 degrees. Bring half-and-half just to a simmer in a small saucepan. Remove from heat and add chocolate and sugar. Stir and let stand 5 minutes.
– In a large bowl, stir together yolks, vanilla, cocoa, salt, and coffee (if desired). Stir chocolate mixture with a whisk and gradually stir it into the yolk mixture.
– Place 2 or 4 ramekins) in a shallow roasting pan, and divide chocolate mixture among them. Pour hot water into the pan so it reaches halfway up the sides of cups.
– Bake until custards are almost set in centers, about 30 minutes (if using 2 cups, you may need to bake 5-10 mins longer).
– Remove from water bath and cover with plastic wrap; refrigerate. When ready to serve, top with mini marshmallows and broil on high until browned, about 2-3 minutes. If desired top with crushed graham crackers and graham cracker sticks for dipping.