S’more Pudding Cups

Chocolate Pudding: Add the sugar to a medium saucepan, then sift in the cocoa powder and cornstarch. Whisk together. Slowly stream in about half of the milk while whisking to smooth out any lumps then add the remaining milk and mix until fully combined.

Cook the pudding mixture on the stove over medium-low heat and whisk continuously until the mixture thickens and starts to boil, about 10 minutes. Once the pudding boils, cook for 1 minute more while whisking.

Remove from heat and immediately add the butter and vanilla extract. Stir together until the butter is melted and the mixture is smooth.

Strain the mixture with a fine mesh sieve into a bowl to catch any remaining lumps. Press a piece of plastic wrap directly on the top of the pudding to prevent a skin from forming. Refrigerate until completely cool, at least 2 hours.

Graham Cracker Crumble: Add the graham crackers to a zip-top bag and crush them into fine crumbs with a rolling pin. Add the graham crumbs to a bowl, then add the melted butter, and mix until fully combined. Scoop the graham cracker crumble into the bottom of 8 (4-ounce) glass jars, adding about 1½ Tablespoons to each one. With the back of the tablespoon, lightly press down the crumble to form an even layer. Set aside.

Marshmallow Meringue: Add about an inch of water to a medium pot and bring to a simmer. Check to ensure that the pot is big enough so that the bottom of the metal or glass bowl of a stand mixer fits on top and does not touch the water.

Combine egg whites, sugar, and cream of tartar in the mixing bowl. Heat the mixture over the simmering water, whisking constantly until the sugar is dissolved (test by rubbing the mixture between your fingers) or the temperature reaches 165°F with a digital thermometer, about 4 minutes.

Remove the bowl from the heat and wipe off any excess water from the bottom of the bowl. Add the vanilla and transfer the mixing bowl onto a stand mixer fitted with the whisk attachment. Whip on high until the meringue gets glossy and stiff peaks form, about 5 minutes. When you pull the whisk out of the bowl and hold it upright, the meringue should be stiff and keep its shape.

Assembly: Fill a piping bag with the chilled pudding (or use a cookie scoop) and portion the pudding into the jars onto the graham cracker layer, filling each jar about ¾ full. Fill another piping bag fitted with a large round piping tip, with the marshmallow meringue. Pipe a generous dollop on top of the pudding in each of the cups. Use a kitchen torch to toast the meringue, being careful not to hold it too long in one spot to avoid burning it.

Serve the pudding cups right away and enjoy!