chocolate custard s'mores cups

Chocolate Custard S’mores Cups

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. 



For the chocolate custard:

1 ½ cups heavy whipping cream

½ cup whole milk

1/3 cup granulated sugar

1 teaspoon table salt

5 egg yolks

8 ounces semi-sweet chocolate, chopped

1 teaspoon vanilla extract


For serving:

10 ounces graham crackers, crushed

whipped cream, as needed

8 meringue cookies (recipe here)            



For the chocolate custard:

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 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.

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. Remove the pot from heat and whisk in the chocolate until it is entirely combined, about 5 minutes.

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.


For serving:

Top with the remaining graham cracker crumbs, and meringues. Serve chilled.


Makes 4- 1 cup servings.

Chocolate Custard S’mores
s'mores closeup


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