Pots de S’mores recipe

By Martin Zibauer »Martin Zibauer

November 26th, 2010


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I found a terrifically easy version of the classic French dessert pots de crème au chocolat, which translates roughly as chocolate cream pots. With a few toasted marshmallows and graham crackers, this rich, dark chocolate pudding becomes a s’mores supreme. Pots de S’mores seems the right name for these, though I toyed with something more visually descriptive—Snow on a Mud Puddle or Road Sign in a Snowy Ditch.

The recipe at The Pioneer Woman Cooks uses hot black coffee to melt and cook a chocolate-egg mixture. I replaced the coffee with cream, for more of a classic milk chocolate base, and I reduced the amount of vanilla. There’s already vanilla flavour in marshmallows and, as lovely as vanilla is, too much is cloying and overpowering.

I’m demonstrating this at the Fall Cottage Life Show today. It’s part of the Great Outdoors and Do-It-Yourself Show at the International Centre in Toronto. This show combines two established shows—ours and Canadian Home Workshop’s—with two new ones from the other sibling magazines to Cottage Life—explore and Outdoor Canada. If you’re coming for the cooking demos, the Cottage Kitchen is buzzing as always, and there are food-related features throughout the show.

Pots de S’mores

4 eggs, at room temperature (see Tips below)
1 1/2 cups chocolate chips (375 ml)
1 tsp vanilla (5 ml)
pinch salt
1 cup 35% cream (see Tips below) (250 ml)
Graham crackers

1. Place eggs, chocolate chips, vanilla, and salt into a blender or food processor and pulse to combine. Heat cream just to the boiling point. With the motor running, pour hot cream into the blender or food processor; continue blending for about a minute, until the mixture is smooth and the chocolate is completely incorporated. Pour mixture into six 6-oz (175 ml) oven-safe ramekins.

2. If you prefer to cook eggs further (see Tips below), place ramekins in a baking dish, and pour hot water in the dish to a level of about one inch. Cover with foil and bake for about 25 minutes at 325°F (170°C). If uncooked eggs are not a concern for you, skip this step.

3. Chill ramekins for 3-4 hours. Sprinkle a few mini-marshmallows over the top. Brown the marshmallows lightly under a broiler. Watch very carefully; they will burn in an instant. Garnish with graham crackers.

Makes 6 pots.

Tips: Although the eggs are partially cooked by the hot liquid, they aren’t heated to the safe-for-everyone temperature (145°F), so I’ve added an optional step of cooking the chocolate mixture in a waterbath, as pots de crème are traditionally finished. Use your judgment—if you eat homemade Caesar salad dressing or mayonnaise made with raw eggs, or like your eggs sunny side up, you can skip the waterbath. If you’re serving these to anyone very young, very old, immune-comprised, or preggers, pop them in the waterbath just to be sure.

• It’s important to bring the eggs to room-temperature. If, like me, you’ve forgotten to take them out of the fridge about an hour in advance, cover cold eggs with warm water for about 15 minutes. (This is also the secret to a good omelette.)

• I use 35% cream, but a lower-fat cream should work too.

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Martin Zibauer