Ingredients

• 283 grams dark chocolate, roughly chopped
• 5 large egg yolks
• 5 Tablespoons sugar
• 1/2 teaspoon Kosher salt
• 1/3 cup whole milk
• 2 cups heavy cream
• 1 Tablespoon vanilla bean paste
• 1/2 ounce espresso
• marshmallows
• graham crackers

Instructions

Place the dark chocolate in a medium glass bowl on the counter. Set a fine-mesh strainer on top of the chocolate and set aside.

In a medium bowl, whisk the egg yolks, sugar, and salt until fully combined. Whisk in the whole milk and heavy cream, then transfer the mixture to a heavy-bottomed saucepan. Attach a candy thermometer to the side of the pan if desired.

Cook the mixture over medium-low heat on a Wolf Burner, stirring almost constantly, until it reaches 175-180°F. As you get close to the target temperature, turn your Wolf Burner to the simmer setting for better temperature control. This should take about 10 minutes.

Immediately pour the custard through the mesh strainer onto the chocolate and let it stand for 5 minutes. Begin slowly whisking the custard into the chocolate, gradually increasing speed as it combines smoothly. Add the vanilla and espresso, stirring until fully incorporated. Divide the mixture evenly between 8 ramekins or glasses.

Allow the desserts to come to room temperature, then cover and chill in your Sub-Zero refrigerator for at least 4 hours, or up to 72 hours. Garnish with toasted marshmallows and graham cracker crumbs before serving.