S'mores Hot Chocolate

Double boiler: In a small saucepan, bring about 1" of water to a boil. Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the saucepan without touching the water. Once boiling, turn off the heat and place the bowl on top of the saucepan.
Dissolve sugar: Stir the mixture often for about 4-5 minutes or until the sugar has completely dissolved. Rub a bit in between your fingers - it should feel completely smooth without any sugar granules. Remove the bowl from the saucepan, being careful not to get any water in the bowl.
Beat to stiff peaks: Add the cream of tartar. Use an electric hand mixer to beat the egg white mixture on medium-high speed for 5-7 minutes or until it becomes stiff peaks.
Fill piping bag: Transfer the meringue to a piping bag fitted with a large round piping tip or just cut off the tip of the bag. Set aside.

Heat cream: In a small saucepan, add the milk and whipping cream. Cover and heat on medium heat until it comes to a simmer.
Melt chocolate: Add the chopped chocolate and let it sit for about 1 minute before stirring it until all the chocolate has melted.
Assemble drink: Pipe the meringue around the rim of a mug. Use a kitchen blowtorch to toast the meringue until golden brown. Fill the mug with hot chocolate. Garnish with graham crackers and serve immediately while hot.