S'more Pie Jars - Gemma's Bigger Bolder Baking Ep 7 - Gemma Stafford Recipe

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I like my desserts over the top and BOLD just like this week's episode -S'more Pie Jars. It's rich chocolate pudding with a graham cracker crust base and toasted marshmallows bursting out of the top of these lovely glass jars. They are perfect for Spring picnics, dinner parties, or anytime you feel like being BOLD. Enjoy, and let me know what kind of BOLD BAKER you are!

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FULL RECIPE BELOW
Gemma's S'more Pie Jars

INGREDIENTS

Yields: 6 jars ( but depends on your jars)

Graham Crust
10 Whole Graham crackers, crumbs
5 Tbsp Butter, melted

Chocolate fudge pudding
5 oz Good quality chocolate (72% cocoa solids)
10 Tbsp Butter
1 tsp vanilla extract
cup Warm water
1/2 Cup granulated sugar
4 Whole Eggs, separated
1/4 Cup Ap flour
Marshmallows

Mason Jars or ramekins

DIRECTIONS

1. In a food processor or with a rolling pin make crumbs of the Graham crackers

2. Mix in the melted butter to the crumbs and press them in the jars. I like a thick layer of crust

3. Preheat the oven to 320oF

4. Break up the chocolate into small pieces and melt with the butter in a Pyrex bowl over a pot of simmering water

5. When the chocolate and butter is melted take off the heat

6. Whisk the eggs whites on medium speed until soft peeks form, set aside

7. Whisk the vanilla, warm water and sugar into the chocolate mix

8. Whisk in egg yolks quickly

9. Gently mix in the flour taking care not to over mix

10. Fold in the egg whites. One spoonful at first then gently fold in the rest

11. Pour the chocolate pudding into the jars about 3/4 full

12. Place jars into a deep baking tray with high edges. Fill 1/4 way up the jar with hot water to create a water bath. This is important to do when cooking this pudding

13. Bake for 35-40 minutes or until set on top. A little wobble is ok as it will set more when chilled

14. When they are baked take them out of the water bath and let them cool down

15. Place the marshmallows on top, be generous, the more the better :)

16. Broil the pots on High ( be careful not to walk away as they cook fast) for around 2 minutes or until the marshmallows turn turn ooey gooey

17. Serve warm and enjoy, otherwise they keep well in the fridge

18. If you want to make them a day ahead then follow the steps to baking the pots then chill. Before you want to serve them put on the marshmallows, broil and serve