While in Virginia Beach for the PIA VA/DC Convention this year, we ate at a restaurant called The Atlantic on Pacific (it was on Pacific Avenue, see), and we enjoyed one of the BEST desserts ever;  S’mores Chocolate Pot de Crème. Pot de Crème sounds fancy, but it is basically just a chocolate custard. There’s no way we could make it exactly like the one at the restaurant,…their dessert chef is AMAZING,…so we decided to try our own variation.

There are dozens of recipes for a more traditional Pot de Crème out there,…some involving baking in water baths and half a dozen egg yolks, and making your own marshmallow fluff would be fantastic, but we don’t have time for all that. (We have to get out there and play cornhole, for cryin’ out loud!) So this is a very simplified version, probably more like a pudding hybrid than a custard, but if you wait to add the crust or fluff topping, you can make it 2-3 days in advance (and we love that idea).

Make them in very small jars or ramekins,…they are extremely rich, so small is fine. We used Oui Yogurt jars for ours if that gives you an idea of the size. The end result is an easy, delicious, beautiful, individual serving dessert for your 4th of July soirée or to celebrate World Chocolate Day.

  • 6 oz. semi-sweet chocolate chips or dark chocolate bar – chopped
  • 2 Tbs sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • pinch of sea salt or kosher salt
  • 1/2 c. plus 2 Tbs heavy cream
  • Marshmallow fluff for topping
  • 4 graham crackers – crushed for crust
  1. Place 4 small jars, pots or ramekins on a jelly roll pan.
  2. Mix crust ingredients together and add as a layer to the bottom of each jar.
  3. Place chopped chocolate in a medium bowl.
  4. Place sugar, egg, vanilla and sea salt in a large bowl and whisk together.
  5. Heat cream in a saucepan with medium heat until it’s at a boil.
  6. Slowly add cream mixture over chocolate whisking continuously until fully melted and smooth.
  7. Slowly add the chocolate cream mixture into the big bowl with the egg & sugar while whisking continuously. (You need the egg to cook but not so fast it becomes scrambled.)
  8. Pour chocolate custard into jars and fill 1/2 to the top.
  9. Chill for at least 1 hour.
  10. When ready to serve, add a dollop of marshmallow fluff (or pipe it if you’re fancy).
  11. Use a kitchen torch to toast the marshmallow, or put it under the oven broiler until the desired toasting effect is achieved. Garnish with a mini chocolate bar and enjoy.

We like adding the crust as the base layer, but if you want to make the chocolate creme in advance without a soggy crust, you can add it as a layer under the marshmallow fluff just before serving.

(Note that we used not one, but TWO french words in this post: soirée and crème which you can take as our salute to the French for helping us win the Revolutionary War.)