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1. Place a fine mesh strainer over a large bowl. Set aside.
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2. In a large sauce pan, whisk together the sugar, cornstarch, salt, and cocoa powder.
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3. Very slowly, whisk in the milk, making sure to dissolve all of the cornstarch.
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4. Whisk in the egg yolks.
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5. Whisk constantly over medium heat until the mixture begins to thicken.
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6. Reduce the heat to low and whisk for 1 more minute.
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7. Remove from heat and strain into the bowl.
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8. Turn your broiler on.
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9. Take one graham cracker sheet, place it in a plastic baggie, and pound the daylights out of it.
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10. Break the remaining graham cracker sheets in half.
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11. Line the bottom of a 9 inch x 13 inch glass baking pan with half of the graham cracker halves.
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12. Top with half of the pudding. Go easy. Those graham crackers like to slide around.
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13. Sprinkle on half of the marshmallows.
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14. Repeat with the remaining graham cracker halves, pudding, and marshmallows.
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15. Sprinkle on the reserved graham cracker crumbs and the chocolate chips.
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16. Place in your oven and broil for about 2 minutes. Watch this closely. You want browned, not burnt, marshmallows.
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17. Enjoy!
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Notes: I made the pudding a couple days ahead of time. I stored it in the fridge with plastic wrap directly on the pudding to prevent a skin from forming. I whipped the pudding by hand before assembling the trifle.
