American recipe for tiny S’mores Cups – little chocolate treats
1 cup graham crackers, crushed (or use Marie biscuits/digestive biscuits)
1 tablespoon cornstarch
4 tablespoons unsweetened cocoa powder
1/4 cup SPLENDA No Calorie Sweetener, Granulated (or use regular sugar)
1 cup skim milk
Egg or egg substitute equal to one egg
1/2 cup mini marshmallows
1/2 teaspoon vanilla extract
36 mini marshmallows (to decorate)
Spoon 2 teaspoons of crushed graham crackers/biscuits into the bottom of 12 shot glasses.
In a medium bowl combine cornstarch, cocoa powder, and SPLENDA No Calorie Sweetener, Granulated and stir with a whisk until combined.
Heat milk in a medium saucepan over medium heat. Add dry mixture to milk and stir well with a whisk to combine ingredients. Cook over medium heat for 4 minutes or until mixture begins to bubble, stirring frequently.
Add egg substitute/egg to mixture and continue to cook for another minute. Remove from heat and stir in 1/2 cup mini marshmallows and vanilla. Stir until marshmallows are completely melted.
Spoon 2 tablespoons of the hot pudding mixture into each shot glass over the crushed graham cracker/biscuits. Top with an additional 2 teaspoons of crushed graham cracker. Refrigerate until cool.
Before serving, top each pudding parfait with 3 toasted mini marshmallows.