The flavors you know and love of S’mores, only this time in a jar.

This recipe for S’mores Pot De Creme is like chocolate heaven in a jar, with a fluffy marshmallow cloud on top. It’s no secret that we’re big fans of all things “s’mores”, we even have an entire Pinterest Board dedicated to S’mores in every way! We’ve shared the simple S’mores Dip…S’mores Muddy Buddies…S’mores in three simple ways…just to name a few. You could say we’re big fans. So now for a fancier version!
If you like this recipe you will love our regular Chocolate Pots De Creme too!

What you need to make S’mores Pot De Creme:

For the Chocolate Creme Layer:

semisweet chocolate chips
cream
whole milk
egg yolks
sugar

For the Graham Layer:

graham crackers
sugar
melted butter

For the Marshmallow Layer:

egg whites
sugar
corn syrup
salt

How to make S’mores Pot De Creme:

For the Chocolate Creme:

Preheat: Preheat oven to 300.
Heat chocolate: Place the chocolate chips in a glass bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring to a boil. Pour hot mixture over chocolate chips. Let it sit and melt chocolate for several minutes. Whisk until smooth.
Proof eggs: In a glass bowl, whisk together the egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little at a time while whisking, to avoid heating the eggs too quickly. Strain out any egg bits if needed. Let it cool for 15-20 minutes.
Add mixture to jars and bake: Place jars or ramekins (needs to hold about 1/2 cup) in a pan with sides. Carefully pour the chocolate mixture into the jars and wipe up any drips down the side. Carefully move baking dish to the oven. Fill the pan about halfway up the sides with hot water, careful not to get any water into the jars. Cover pan loosely with foil. Bake about 20 minutes, until partly set.

For the Graham Layer:

Mix ingredients: In a bowl, mix together the graham cracker crumbs, sugar and melted butter.
Add to jars and bake: Carefully pull the pan with the chocolate cups out of the oven to top each jar with a few tablespoons of the graham cracker mixture. Return the pan to the oven and bake another 15 minutes.
Cool and refrigerate to chill and set: After baking, remove all the jars from the water bath and allow them to cool to room temperature. Move to the refrigerator and chill 3 to 4 hours or overnight.

For the Marshmallow Layer:

Prepare topping: Prepare the marshmallow topping. 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.
Whisk ingredients: 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).
Whip: Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use before it sets.
Pipe and torch: Transfer to a piping bag with a large piping tip. Pipe a large swirl on top of each one. Toast the marshmallow tops with a kitchen torch, or by putting under the broiler for a few minutes. Can be stored in the fridge for an hour or two until ready to serve. Enjoy

How to store S’mores Pot De Creme:

Keep this Pot De Creme stored individually covered in the fridge. These make the perfect individual serving sweet treat. Make them for guests for a dinner part, or just for you and your family to enjoy!

Jars for Pot De Creme:

The cute little jars are a must with this dessert. These little Weck glass jars with the lids are perfect! Any other little jar will work great too. It is important to make sure they are wide in the top so that you can easily get a spoon in and out. A wide-mouth jar is helpful.

S’mores Pot De Creme consistency:

This Pot De Creme is basically like chocolate creme brulee with a graham cracker crumb middle layer and topped with a marshmallow layer. It’s decadent and delicious! Can’t wait to make it again!

Meringue Marshmallow:

The marshmallow layer in this recipe is made with egg whites like a meringue. It is so sweet and fluffy. You can toast the top of it at the end and it really gives you that toasted s’mores flavor you know and love!

S'mores Pot De Creme

The ultimate s'mores dessert: s'mores pot de creme.

Author Kami | NoBiggie.net

Ingredients

FOR THE CHOCOLATE LAYER:

6 oz semisweet chocolate chips
1 cup cream
1 cup whole milk
6 large egg yolks
2 tablespoons sugar

FOR THE GRAHAM LAYER:

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup melted butter

FOR THE MARSHMALLOW LAYER:

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

Instructions

FOR THE CHOCOLATE LAYER:

Preheat oven to 300.
Place the chocolate chips in a glass bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring to a boil. Pour hot mixture over chocolate chips. Let it sit and melt chocolate for several minutes. Whisk until smooth.
In a glass bowl, whisk together the egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little at a time while whisking, to avoid heating the eggs too quickly. Strain out any egg bits if needed. Let it cool for 15-20 minutes.
Place jars or ramekins (needs to hold about 1/2 cup) in a pan with sides. Carefully pour the chocolate mixture into the jars and wipe up any drips down the side. Carefully move baking dish to the oven. Fill the pan about halfway up the sides with hot water, careful not to get any water into the jars. Cover pan loosely with foil. Bake about 20 minutes, until partly set.

FOR THE GRAHAM CRACKER LAYER:

In a bowl, mix together the graham cracker crumbs, sugar and melted butter.
Carefully pull the pan with the chocolate cups out of the oven to top each jar with a few tablespoons of the graham cracker mixture. Return the pan to the oven and bake another 15 minutes.
After baking, remove all the jars from the water bath and allow them to cool to room temperature. Move to the refrigerator and chill 3 to 4 hours or overnight.

FOR THE MARSHMALLOW LAYER:

Prepare the marshmallow topping. 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 the whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use before it sets.
Transfer to a piping bag with a large piping tip. Pipe a large swirl on top of each one. Toast the marshmallow tops with a kitchen torch, or by putting under the broiler for a few minutes. Can be stored in the fridge for an hour or two until ready to serve. Enjoy!

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!