Ingredients
12 whole graham crackers (halved)
1/3 cup baking cocoa (optional)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
3 large egg whites (room temperature)
1/3 cup water
3/4 cup honey
3/4 cup sugar
16 ounces dark baking chocolate (divided)
16 ounces milk chocolate (divided0
Step by step
In a microwave, melt 8 ounces milk chocolate; stir until smooth. Repeat with 8 ounces dark chocolate. Brush twelve 2 1/2-inch square silicone molds with milk chocolate and 12 molds with dark chocolate. Refrigerate molds until chocolate is set.
For marshmallow fluff, combine sugar, honey and water in a small saucepan over medium-high heat; using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. When mixture comes to a boil, stop brushing. Cook without stirring until a thermometer reads 240°F (soft-ball stage).
In a KitchenAid Stand Mixer using the Wire Whip Accessory, beat egg whites and cream of tartar on medium speed until soft peaks form. While beating, gradually drizzle hot sugar mixture over egg whites; continue beating until stiff glossy peaks form, 7-8 minutes. Beat in vanilla; if chocolate fluff is desired, beat in baking cocoa.
To assemble, spoon fluff three-quarters of the way up the sides of the molds. Top evenly with graham cracker squares. Melt remaining chocolate. Spoon over tops of graham crackers, spreading evenly to the edges of the molds. Refrigerate until set. Remove from molds.