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1
Preheat oven to 300F.
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2
Line rimmed baking sheet with parchment paper.
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3
Combine all ingredients in processor.
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4
Using on/off turns, blend until coarse crumbs form.
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5
Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips).
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6
Bake until crumbs are crisp, stirring once, about 10 minutes.
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7
Cool.
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8
DO AHEAD: Can be made 1 day ahead.
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9
Store airtight at room temperature.
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10
Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan.
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11
Add egg yolks and whisk to blend (mixture will resemble wet sand).
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12
Gradually whisk in milk, then cream.
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13
Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds.
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14
Remove from heat.
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15
Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth.
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16
Let pudding cool slightly, whisking occasionally, about 10 minutes.
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17
Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly.
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18
Sprinkle each with graham cracker crumbs, dividing equally.
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19
Top each with 1/3 cup pudding, spreading evenly.
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20
Cover each with plastic wrap, pressing plastic directly onto pudding.
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21
Chill at least 2 hours.
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22
DO AHEAD: Can be made 1 day ahead.
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23
Keep chilled.
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24
Blend all ingredients in large bowl of stand mixer fitted with whisk attachment.
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25
Set mixer bowl with egg white mixture over saucepan of simmering water.
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26
Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160F, about 6 minutes.
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27
Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
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28
Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired.
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29
DO AHEAD: Can be made 2 hours ahead.
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30
Chill.
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31
Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.
