Instructions

Step 1: In a saucepan, whisk together milk, sugar, cocoa powder, cornstarch, and salt. Heat the mixture over medium heat, bringing it to a boil while stirring frequently.

Step 2: In a separate bowl, whisk the eggs. Gradually pour some of the hot milk mixture into the eggs to temper them, stirring constantly.

Step 3: Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring until the pudding thickens. Remove from heat and stir in the vanilla extract.

Step 4: Mix the crushed graham crackers with melted butter. Press this mixture firmly into the bottoms of your serving cups to form the crust.

Step 5: Pour the chocolate pudding over the graham cracker crust in each cup.

Step 6: Sprinkle additional crushed graham crackers and marshmallows on top of the pudding.

Step 7: Chill the pudding cups in the refrigerator for at least 2 hours to set.

Step 8: Before serving, place the cups under a broiler and toast the marshmallows until golden brown. Watch closely to prevent burning.

Tips & Variations

Use mini marshmallows for easier toasting and a more even golden color.

For a richer pudding, substitute half of the milk with half-and-half or cream.

Try adding a layer of melted chocolate chips over the graham cracker crust before pouring the pudding for extra fudgy flavor.

If you don’t have a broiler, use a kitchen torch to toast the marshmallows safely.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat briefly under the broiler or with a kitchen torch to refresh the toasted marshmallow topping before serving. The pudding will thicken further when chilled, so you may want to let it sit at room temperature for a few minutes before enjoying.

FAQs

Can I make these pudding cups ahead of time?

Yes, these pudding cups can be prepared up to 2 days in advance. Keep them covered and refrigerated, then toast the marshmallows just before serving for the best texture and flavor.

What if I don’t have eggs? Can I still make the pudding?

Eggs help thicken and give the pudding a creamy texture, but you can make a egg-free version by using a pudding mix or a recipe that relies on cornstarch alone for thickening. The texture will be slightly different but still delicious.