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1
Preheat the broiler.
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2
Line a large baking sheet with parchment paper and lightly spray the parchment with vegetable oil spray.
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3
Spread the Marshmallow Fluff on the parchment in an even 1/2-inch-thick layer.
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4
Broil the Fluff for 1 minute, until golden brown all over.
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5
Let stand until cool, then fold the fluff a few times to slightly incorporate the browned top.
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6
In a large bowl, using an electric mixer, beat the heavy cream at medium-high speed until it holds firm peaks.
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7
Refrigerate the whipped cream until ready to use.
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8
In a standing mixer fitted with a whisk, beat the egg yolks at medium-high speed until pale, about 3 minutes.
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9
Meanwhile, in a small saucepan, combine the sugar with the water and bring to a boil.
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10
Boil over moderately high heat until the syrup reaches 235 on a candy thermometer, about 5 minutes.
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11
Remove from the heat immediately.
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12
With the mixer at medium speed, gradually pour the hot sugar syrup into the egg yolks, then beat at medium-high speed until tripled in volume, about 8 minutes.
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13
Fold in the chilled whipped cream until no streaks remain.
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14
Using a fork, pull off 1-inch chunks of the marshmallow and fold into the whipped cream.
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15
Scrape the semifreddo into an 8-by-11 1/2-inch glass dish, cover with plastic wrap and freeze for 4 hours, until frozen.
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16
Preheat the oven to 325.
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17
Line an 11-by-17-inch rimmed baking sheet with parchment paper.
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18
In a standing mixer, beat the butter with the brown sugar and honey at medium speed until pale and fluffy, about 2 minutes.
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19
Add the whole wheat flour, 1/2 cup of the all-purpose flour and the salt and mix at low speed until just combined.
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20
Turn the dough out onto the prepared baking sheet and pat it into a disk.
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21
Lightly dust the dough with flour and roll it out to a 1/4-inch thickness.
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22
Bake for 30 minutes, until golden; turn the baking sheet halfway through for even browning.
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23
Let stand until completely cool, about 1 hour, then break into 3-inch shards.
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24
In a small saucepan, bring the brown sugar, corn syrup, heavy cream and cocoa powder to a simmer.
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25
Cook over moderately high heat until the sugar is dissolved, about 1 minute.
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26
Remove from the heat.
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27
Stir in the chocolate chips and vanilla until smooth.
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28
Pour the sauce into a small pitcher and let stand until cooled slightly, about 30 minutes.
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29
Stir in the salt just before serving.
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30
Let the semifreddo stand at room temperature for 10 minutes.
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31
Scoop the semifreddo into bowls and top with the warm chocolate sauce.
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32
Garnish with the graham cracker shards and serve.
