Smore Brulee - whipping cream

Method

• Preheat oven to 350 degrees F.
• Bring cream and half-and-half to a boil in a large heavy saucepan.
• Reduce heat to low.
• Add finely chopped chocolate and whisk until melted and very smooth.
• Remove from heat.
• In a large bowl, whisk yolks until they are uniform in color.
• Gradually whisk in half of hot chocolate mixture.
• Whisk until very smooth.
• Once the eggs are slightly warmed in this way, gradually add the rest of the hot mixture, whisking all the while.
• Strain, if desired.
• Divide custard among 8 (3/4-cup) custard cups.
• Place cups in large baking pan.
• Add enough hot water to pan to come halfway up sides of cups.
• Bake until custards are set, about 50 minutes.
• Remove from water; chill 3 hours.
• To finish, top custard with a layer of mini marshmallows.
• Use a kitchen blowtorch to evenly caramelized the tops of the marshmallow and garnish with graham crackers.