For the chocolate filling:
8 large egg yolks
1-½ cups confectioners sugar sifted
2 tablespoons white crème de cacao
2 tablespoons Kahlua
2 teaspoons Cognac
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter
2 tablespoons Dutch-Processed cocoa power
12 ounces semisweet or bittersweet chocolate, finely chopped
1 ½ cups heavy cream, whipped to soft peaks
For the marshmallow fluff meringue:
3 Large egg whites
Pinch of Salt
Pinch of cream of tartar
¼ teaspoon pure vanilla extract
1 cup of marshmallow fluff
For the graham cracker crust:
3 cups crushed graham cracker crumbs
½ cup (1stick) unsalted butter, melted
1 tablespoon granulated sugar
Preheat the oven to 350°F.
To make the crust: Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined. Press into the bottom of a 9-by-13-inch metal baking pan. Bake the crest until starts to brown and become crisp, about 10 minutes. Transfer to a wire rack and let cool completely.
To make the filling: Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.
Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.
Fold the softly beaten heavy cream into the chocolate mixture just until combined. Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
When ready to serve, make the meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
Carefully cut the S’mores into 15 large squares. Place each S’mores on a dessert plate. Top each with ½ cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately.