S'more Budino Recipe
Caramel Custard, Valrhona Chocolate Mousse, Brown-Butter Toasted Graham Cracker
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Ingredients
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Caramel Custard
Valrhona Chocolate Mousse
Brown-Butter Toasted Graham Cracker
Method
Caramel Custard
- 1
Prepare the Caramel
In a medium saucepan over medium heat, combine the granulated sugar and 50ml of water. Stir until sugar dissolves.
- 2
Cook the Caramel
Continue to cook without stirring until the mixture turns a deep amber color. Remove from heat and carefully add the heavy cream (it will bubble up). Stir until smooth.
- 3
Mix Custard Ingredients
In a large bowl, whisk together the eggs, vanilla extract, and salt. Gradually whisk in the caramel mixture until well combined.
- 4
Valrhona Chocolate Mousse
- 5
Melt the Chocolate
Chop the Valrhona chocolate and melt it gently in a double boiler or microwave. Let it cool slightly.
- 6
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 7
Whip the Egg Whites
In a clean bowl, whisk the egg whites until frothy. Gradually add the granulated sugar and continue whisking until stiff peaks form.
- 8
Combine the Mixtures
Fold the melted chocolate into the whipped cream until combined. Then gently fold in the egg whites until no streaks remain.
Brown-Butter Toasted Graham Cracker
- 9
Brown the Butter
In a skillet, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma.
- 10
Mix Graham Cracker Ingredients
In a bowl, combine the graham cracker crumbs, brown sugar, and salt. Pour the browned butter over the mixture and stir until combined.
- 11
Toast the Mixture
Spread the mixture on a baking sheet and bake at 180°C (350°F) for 10-12 minutes, stirring occasionally until golden and crispy.
