S'mores Chocolate Pudding Cups

1. Combine 1-1/2 cups (375 mL) of the chocolate chips with corn syrup in large, heavy saucepan. Cook over low heat, stirring often, until chips are melted. Meanwhile, whisk 1/2 cup (125 mL) of the milk with cornstarch until smooth; gradually whisk into remaining milk, then into chocolate mixture. Cook over medium heat, stirring constantly, for 4 minutes or until thickened.

2. Remove the pudding from heat. Whisk some of the hot pudding mixture with egg yolks and vanilla; stir into remaining hot pudding mixture. Cook, stirring constantly, for 2 to 4 minutes or until thick and glossy. Remove from heat and stir in butter; divide among 8 ovenproof bowls. Let cool to room temperature.

3. Place bowls on rimmed baking sheet. Divide marshmallows, graham cracker crumbs and remaining chocolate chips evenly among each bowl. Broil for 1 minute or just until marshmallows are golden.

Additional information : Tip: When cooling the warm puddings, press plastic wrap directly onto surface of each pudding to prevent a “skin” from forming on top.

Source : Bake Fest 2009