Dig into layers of graham crumbs, rich chocolate pudding and light, tangy yogurt cream—plus, of course, marshmallows!
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 6 servings
- 2 cups homogenized milk
- 3 tablespoons each cornstarch and granulated sugar
- 2 tablespoons cocoa powder , sifted
- 1/4 teaspoon salt
- 2 egg yolks
- 110 g dark chocolate (about 3 3/4 oz), chopped
- 1/2 cup whipping cream (35%)
- 1 cup 2% honey Greek yogurt
- 1 teaspoon vanilla
- 2 cups graham cracker crumbs
- 2 cups mini marshmallows
In heavy-bottomed saucepan, whisk together milk, cornstarch, sugar, cocoa powder and salt; cook, stirring, over medium heat just until steaming.
In heatproof bowl, whisk egg yolks; gradually whisk in half of the hot milk mixture in slow steady stream. Return to pan. Whisk in chocolate; cook over medium heat, whisking constantly, until thick enough to mound on spoon, 4 to 6 minutes.
Strain through fine-mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.
In separate bowl, beat cream until stiff peaks form. Gently fold in yogurt and vanilla.
Evenly distribute graham crumbs among six 1-cup canning jars, ramekins or small heatproof bowls. Scrape some of the chocolate mixture into each jar; spoon whipped cream mixture over top. Mound marshmallows on top. Broil until golden, 1 to 2 minutes.
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Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 333 mg
- Sugars 36 g
- Protein 11 g
- Calories 495
- Total fat 23 g
- Potassium 353 mg
- Cholesterol 102 mg
- Saturated fat 12 g
- Total carbohydrate 63 g
- Iron 27
- Folate 12
- Calcium 16
- Vitamin A 13