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The ‘regular' way of making s'mores—graham cracker-chocolate-marshmallow-graham cracker—is just unsatisfying to me. Even when the chocolate and marshmallows are properly melty, it's just a mess.
But since I am not one to shrink from the challenge of fixing a First World Non-Problem such as this, I give you gluten free s'mores parfaits. And even if you're some sort of fearless daredevil who doesn't mind the whole messy-smores thing, you'll love these parfaits.
Table of Contents
You really could use any sort of cookie on top, but I used the round soft gluten free graham cracker cookies. You could make my Gluten Free Chocolate Graham Crackers or our classic Nabisco-style gluten free graham crackers, though.
To make sure these aren't so sweet that they give you a toothache, I cut back on the sugar in the chocolate pudding. The marshmallow fluff is plenty sweet, and you need the proper amount of sugar for it to set up. Such is the nature of homemade marshmallow fluff.
And guess what? These are even better when you make them a day or so ahead of time. Place the parfaits, uncovered, in the refrigerator (hold back on the cookie until right before serving), and both the pudding and the fluff will set up so it will only look like it's about to overflow the serving jar. See? Mess-less s'mores for everyone. Happy unofficial start to summer!
Gluten Free S'mores Parfaits
Equipment
- 6 8-ounce jars or ramekins
- Candy thermometer
- Stand mixer fitted with whisk attachment or handheld mixer
Ingredients
Chocolate pudding layer
- ¼ cup (36 g) gum-free gluten free flour blend, (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
- ⅓ cup (67 g) granulated sugar
- 4 tablespoons (20 g) unsweetened cocoa powder, Dutch-processed is best
- ¼ teaspoon kosher salt
- 3 cups (24 fluid ounces) milk, at room temperature
- 3 (75 g) egg yolks, at room temperature
- 3 ounces dark chocolate, chopped (or your favorite chocolate)
- 2 tablespoons (28 g) unsalted butter, chopped
- 1 teaspoon pure vanilla extract
Marshmallow layer
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (4 fluid ounces) water
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- 2 (50 g) egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- Soft gluten free graham cracker cookies
Instructions
Make the chocolate pudding.
- In a medium-size heat-safe bowl, place the flour blend, sugar, cocoa powder and salt, and whisk to combine well. Add 1/2 cup of the milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside.
- In a medium-size heavy-bottom saucepan, place the remaining 2 1/2 cups milk and bring to a simmer over medium heat.
- Once the milk reaches a simmer, remove the saucepan from the heat and slowly trickle the hot milk into the bowl with the egg and chocolate mixture, whisking constantly to combine.
- Pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until the whisk leaves a visible trail in the pudding as you whisk it (2 to 3 minutes).
- Remove the pan from the heat, add the chopped chocolate, chopped butter, and the vanilla, and stir until the pudding is smooth.
- Pour into a large bowl and place plastic wrap directly on the surface of the pudding to prevent it from forming a skin. Set aside to cool.
Make the marshmallow fluff.
- In a medium saucepan, place the sugar, water, cream of tartar and salt, and whisk together. Cook the mixture over medium-high heat until it reaches the softball stage (240°F on an instant read candy thermometer).
- Remove the cooked sugar from the heat, and set it aside to cool briefly. In the bowl of your stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), whip the egg whites until soft peaks form. With the mixer on low speed, pour the cooked sugar carefully down the side of the stand mixer bowl.
- Add the vanilla extract, and increase the mixer to high speed, and beat until stiff peaks form (5 to 7 minutes).
Assemble the parfaits.
- In 6 small containers, each about 8 ounces in capacity, pour a thick layer of the chocolate pudding, then a thinner layer of the fluff, followed by another layer of chocolate pudding and a large dollop of fluff.
- The parfaits can be stored in the refrigerator for 2 days ahead of time.
- Top with a graham cracker immediately before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks gorgeous – just wanted to say a big thank you for your generosity in sharing such amazing recipes – I just made your lighter banana cake… Err, and then ate half of it… But who can blame a girl – It was like ‘real’ cake and I’ve not had ‘real’ cake for 18 months. I live in New Zealand, so finding some of the ingredients you use can be a bit of a challenge, but I’m now well stocked and I’ve ordered your books – once my ultratex arrives I’ll be straight into bread. I can’t wait! Again, thank you :)
I’m so glad you stuck with it and found all the ingredients you need, Delaney! It’s my pleasure, and I’m grateful that you’re here and baking along. :)
Amazing … I have not had anything close to a smore in 12 years… Where did you find the little glass jars?
The little glass jars are Weck small tulip mason jars. The capacity is a bit less than 8 fluid ounces, I believe. They’re pretty easy to find online!
Thank you… I made this and it is amazing.. Thank you so much for sharing..
How cute! I love the little jars! Since Amanda was diagnosed with CD, S’mores was a thing from the past. I recently bought marshmallow fluff (regrettably all that corn syrup) for Twinkie cupcakes. Making homemade fluff seems healthier? LOL!
This will be one to try! Thanks! HUGS!
I can honestly say, Lucy, that I think the homemade fluff actually tastes better than the store-bought stuff. And you can’t always say that! :)
Nicole – you are a total tease. Which I never thought I’d use to describe you!
I tease, Jennifer, but I also give quite freely. It evens out! ;)
This looks amazing. I love a gooey dessert!!
Thanks, Donia!