In a food processor or with a rolling pin make crumbs of the Graham crackers

Mix in the melted butter to the crumbs and press them in the jars. I like a thick layer of crust

Preheat the oven to 320oF

Break up the chocolate into small pieces and melt with the butter in a Pyrex bowl over a pot of simmering water

When the chocolate and butter is melted take off the heat

Whisk the eggs whites on medium speed until soft peeks form, set aside

Whisk the vanilla, warm water and sugar into the chocolate mix

Whisk in egg yolks quickly

Gently mix in the flour taking care not to over mix

Fold in the egg whites. One spoonful at first then gently fold in the rest

Pour the chocolate pudding into the jars about 3/4 full

Place jars into a deep baking tray with high edges. Fill 1/4 way up the jar with hot water to create a water bath. This is important to do when cooking this pudding

Bake for 35-40 minutes or until set on top. A little wobble is ok as it will set more when chilled

When they are baked take them out of the water bath and let them cool down

Place the marshmallows on top, be generous, the more the better :)

Broil the pots on High ( be careful not to walk away as they cook fast) for around 2 minutes or until the marshmallows turn turn ooey gooey

Serve warm and enjoy, otherwise they keep well in the fridge

If you want to make them a day ahead then follow the steps to baking the pots then chill. Before you want to serve them put on the marshmallows, broil and serve