One of my favorite desserts as a kid was a s’mores. Even as an adult I love a s’mores, but instead I eat them in this budino form. This is as if a s’mores grew up to be sophisticated and fancy, but just as delicious!

Key Ingredients and Substitutions:

  • Heavy Cream – Heavy cream is used for the base of the budino. If you can’t do dairy, use coconut milk instead.
  • Semi Sweet Chocolate Chips – Make sure to use this kind of chocolate chips or dark chocolate chips. Milk chocolate chips won’t be dark enough for this recipe.
  • Egg yolks and Whites – Egg yolks are used in the budino, and whites for the meringue, no substitutions for
  • Castor Sugar – This is important for the meringue, but you can use any sugar of choice for the budino and graham crust.
  • Graham Crackers – I use gluten free graham crackers here, but any will work.
@kellyscleankitchen

How to make a s’mores chocolate budino 🍫 I like to stir in @Isopure Low Carb Chocolate Protein for added nutrients and protein into the base. #ad Ingredients: 1. 5 large egg yolks  2. 2 cups heavy cream  3. 1/4 cup sugar of choice  4. 1/4 tsp salt 5. 1 cup semi sweet chocolate chips  6. 2 scoops @isopurecompany Low Carb Chocolate Protein Powder  Graham Cracker Topping: 1. 2 cups graham cracker crumbs 2. 2 tbsp melted butter 3. 1 tbsp white sugar Meringue topping: 1. 3 egg whites 2. 1/2 teaspoon cream of tartar 3. 3/4 cup caster sugar Instructions: 1. In a pot, whisk the egg yolks together. Add the milk and whisk to combine. Add the sugar and pinch of salt and whisk in. Place over medium heat and whisk continuously until it starts to thicken, around 3-5 minutes. Once it is thick enough to coat a back of the spoon and not move, take it off the heat. Make sure to do this process over medium heat, not high! We don’t want to scramble the eggs, so you must slowly bring them up to temp.  2. Whisk in the chocolate chips and protein powder to combine. 3. Pass the mixture through a fine mesh strainer into a clean bowl. Pour the mixture into 4 oz ramekins and transfer to the fridge. Allow the budinos to set in the fridge for 2-3 hours.  4. For the graham cracker topping, pulse the crackers until smooth then stir in sugar and butter, set aside. 5. For the meringue, boil a pot of water. In a metal bowl, whisk together the egg whites, cream of tartar, and sugar. Hold the bowl over the simmering water and whisk until it has doubled in size and is very frothy. The temperature of the mix should be 160°F. Remove from the heat.  6. With a hand mixer, mix the egg whites for 4-5 minutes until medium peaks and it looks glossy. 7. Assemble the dessert, add a layer of graham cracker crust to the top of the budino, then a layer of meringue. Torch the top of the meringue and then serve! Check out the below link to get Isopure Protein Powder for this delicious recipe! And use code “KELLY15” for 15% off Isopure! https://www.theisopurecompany.com/en-us #IsopurePartner #cooking #HighProtein #chocoolate #smores

♬ original sound – Chef Kelly Scott

 

  • SERVINGS:  6
  • PREP TIME: 25 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 55 Min

 

 

Ingredients:

Budino Base:

  • 5 large egg yolks 
  • 2 cups heavy cream 
  • 1/4 cup sugar of choice 
  • 1/4 tsp salt
  • 1 cup semi sweet chocolate chips 
  • 2 scoops @isopurecompany Low Carb Chocolate Protein Powder 

Graham Cracker Topping:

  • 2 cups graham cracker crumbs 
  • 2 tbsp melted butter
  • 1 tbsp white sugar

Meringue Topping:

  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup caster sugar

Preparation:

STEP 1.


In a pot, whisk the egg yolks together. Add the milk and whisk to combine. Add the sugar and pinch of salt and whisk in. Place over medium heat and whisk continuously until it starts to thicken, around 3-5 minutes. Once it is thick enough to coat a back of the spoon and not move, take it off the heat. Make sure to do this process over medium heat, not high! We don’t want to scramble the eggs, so you must slowly bring them up to temp. Turn off the heat once thickened.

STEP 2.


Whisk in the chocolate chips and protein powder to combine. Pass the mixture through a fine mesh strainer into a clean bowl. Pour the mixture into 4 oz ramekins and transfer to the fridge. Allow the budinos to set in the fridge for 2-3 hours. 

STEP 3.


For the graham cracker topping, pulse the crackers until smooth then stir in sugar and butter, set aside.

STEP 4.


For the meringue, boil a pot of water. In a metal bowl, whisk together the egg whites, cream of tartar, and sugar. Hold the bowl over the simmering water and whisk until it has doubled in size and is very frothy. The temperature of the mix should be 160°F. Remove from the heat. 

STEP 5.


With a hand mixer, mix the egg whites for 4-5 minutes until medium peaks and it looks glossy.

STEP 6.


Assemble the dessert, add a layer of graham cracker crust to the top of the budino, then a layer of meringue. Torch the top of the meringue and then serve!

 

 

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