Preheat oven to 300.

Place the chocolate chips in a glass bowl. Heat cream, milk, and a pinch of salt in a small saucepan, stirring occasionally, and bring to a boil. Pour hot mixture over chocolate chips. Let it sit and melt chocolate for several minutes. Whisk until smooth.

In a glass bowl, whisk together the egg yolks, sugar, and another pinch of salt. Slowly add chocolate mixture a little at a time while whisking, to avoid heating the eggs too quickly. Strain out any egg bits if needed. Let it cool for 15-20 minutes.

Place jars or ramekins (needs to hold about 1/2 cup) in a pan with sides. Carefully pour the chocolate mixture into the jars and wipe up any drips down the side. Carefully move baking dish to the oven. Fill the pan about halfway up the sides with hot water, careful not to get any water into the jars. Cover pan loosely with foil. Bake about 20 minutes, until partly set.

After baking, remove all the jars from the water bath and allow them to cool to room temperature. Move to the refrigerator and chill 3 to 4 hours or overnight.

Prepare the marshmallow topping. Fill the bottom pan of a double boiler with water. If you don’t have a double boiler, fit a metal bowl over a medium saucepan (use the metal bowl of a stand mixer if you have one). Bring water to a simmer.

In the bowl, whisk the egg whites, sugar, corn syrup, and salt until well combined. Place the bowl over the simmering water and continue to lightly whisk until the sugar has dissolved and the mixture is hot (about 130°F).

Pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until big and fluffy and cooled, about 5 minutes. Use before it sets.

Transfer to a piping bag with a large piping tip. Pipe a large swirl on top of each one. Toast the marshmallow tops with a kitchen torch, or by putting under the broiler for a few minutes. Can be stored in the fridge for an hour or two until ready to serve. Enjoy!