Easy Viral S’more Chocolate Pots Dessert
A decadent layered dessert inspired by classic s’mores, featuring rich chocolate pudding, crunchy graham cracker crumble, and toasted marshmallow topping served in individual glass pots. Perfect for sharing and impressing guests with a no-bake yet indulgent treat.
Ingredients
500 ml whole milk
100 g granulated sugar
40 g unsweetened cocoa powder (sifted)
30 g cornstarch (sifted)
3 large egg yolks (room temperature)
30 g unsalted butter (cut into small cubes)
1 tsp vanilla extract
100 g graham crackers (crushed into crumbs)
100 g mini marshmallows
50 g dark chocolate chips
Instructions
In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch until combined. Slowly whisk in the milk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes.
Remove the saucepan from heat. Whisk a small amount of hot pudding into the egg yolks to temper them, then whisk the yolk mixture back into the saucepan. Return to low heat and cook for 2 more minutes, stirring constantly.
Remove from heat and stir in butter and vanilla extract until smooth. Pour the pudding through a fine sieve into a clean bowl to ensure silky texture.
Allow pudding to cool slightly, then cover surface with plastic wrap to prevent a skin from forming. Refrigerate for at least 1 hour until fully chilled.
While pudding chills, preheat oven to 180°C / 350°F. Spread crushed graham crackers on a baking sheet and toast in oven for 5 minutes until fragrant and slightly golden. Remove and cool.
To assemble, spoon a layer of chocolate pudding into the bottom of four clear glass pots or jars. Add a layer of toasted graham cracker crumbs, then another layer of pudding.
Top each pot with a generous handful of mini marshmallows. Place pots on a baking tray and broil in the oven for 1-2 minutes until marshmallows are golden and toasted. Watch carefully to prevent burning.
Remove from oven and let cool for 5 minutes before serving. Optionally, sprinkle with dark chocolate chips or drizzle melted chocolate for extra richness.
Equipment
medium saucepan
whisk
fine sieve
mixing bowl
baking sheet
oven
glass pots or jars
spoon
Tips
Tempering the egg yolks prevents them from scrambling when added to the hot pudding mixture, ensuring a smooth texture.
Cover the pudding surface with plastic wrap directly touching it to avoid a skin forming.
Watch the marshmallows closely under the broiler; they can burn quickly.
For added texture, sprinkle a few chocolate chips between pudding layers.
Substitutions
Use almond or oat milk for a dairy-free version, but pudding texture may vary slightly.
Replace graham crackers with digestive biscuits or gluten-free cookies if needed.
Use vegan marshmallows to make the dessert vegan-friendly.
Swap dark chocolate chips with milk chocolate or white chocolate according to preference.
Storage Instructions
Store any leftover s’more chocolate pots covered tightly in the refrigerator for up to 3 days. Marshmallow topping is best toasted fresh; reheat briefly under a broiler or with a kitchen torch before serving.
Ways to Change This Up
- Try adding a thin layer of melted chocolate or chocolate chips between pudding layers for extra richness while keeping the classic s’mores taste.
- Mix a small amount of cinnamon or espresso powder into the pudding to enhance the chocolate depth subtly.
- Use flavored vanilla extract, like bourbon or almond, to add a mild twist without straying from the recipe’s core flavors.
Mistakes to Avoid With This Recipe
- Not tempering the egg yolks properly can cause scrambled bits in the pudding; gradually whisk hot pudding into yolks before returning to heat.
- Failing to cover the pudding surface with plastic wrap directly on top allows a skin to form; press the wrap firmly to keep the surface smooth.
- Broiling marshmallows too long leads to burning quickly; watch carefully and remove them as soon as they turn golden.
How this compares, and what to cook next
This recipe uses stovetop cooking for the chocolate pudding, which allows close control over thickening and texture compared to baking. Constant whisking during cooking prevents lumps and ensures even consistency. Tempering the egg yolks avoids curdling, which can happen in baked custards. Straining the pudding through a fine sieve creates a silky texture. Oven baking tends to produce a coarser pudding and requires longer cooking time.
- Viral Whipped Chocolate Cloud Mousse – Easy No-Bake Dessert — another no-bake creamy chocolate dessert.
- No-Bake Chocolate Peanut Butter Bars — a layered no-bake chocolate treat with simple preparation.
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