Chocolate–and–Pinot Noir S'mores Puddings

Chef Duskie Estes translates the campfire classic s’mores into a rich wine-infused chocolate pudding with a toasted meringue topping.

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  • Servings: 6

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  • 1 1/2 cups Pinot Noir
  • 1 cup sugar
  • 1 cup whole milk
  • 3/4 cup heavy cream
  • 4 large egg yolks
  • 1 pound dark chocolate, finely chopped
  • 1 tablespoon butter, softened
  • 3 large egg whites
  • 1/2 cup sugar
  • Pinch of cream of tartar
  • Espresso Shortbreads

How to make this recipe

  1. Make the puddings

    In a medium saucepan, combine the wine and sugar and bring to a boil. Simmer over moderately high heat until reduced to 1 cup, about 18 minutes.

  2. In another small saucepan, bring the milk and cream to a boil. In a large bowl, beat the egg yolks. Gradually beat in the hot cream. Add the chocolate and butter; let stand for 2 minutes, then stir until smooth. Stir in half of the wine syrup. Pour the pudding into six 6- to 8-ounce heatproof glass jars or glasses. Refrigerate for at least 2 hours or overnight.

  3. Make the meringue

    In the bowl of a stand mixer set over a saucepan of simmering water, whisk the egg whites with the sugar and cream of tartar until warm and the sugar is dissolved, 3 to 5 minutes. Let cool slightly. In the mixer, beat the whites at medium-high speed until firm, glossy peaks form, about 2 minutes.

  4. Scrape the meringue into a pastry bag fitted with a large star tip and pipe it onto the 
puddings. Using a kitchen torch, brown the meringue. Serve with the shortbreads and remaining wine syrup. 


If you don’t have a torch, pipe the meringues onto a foil-lined baking sheet. Broil 6 inches from the heat until lightly browned, about 1 minute. Using a small spatula, set the meringues on the puddings just before serving.

Contributed By Published October 2015

1044589 recipes/chocolateandpinot-noir-smores-puddings 2015-09-09T20:42:21+00:00 Duskie Estes 6|desserts|make-ahead|staff-favorite october-2015 recipes,chocolateandpinot-noir-smores-puddings 1044589

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