In a bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar. Add a pinch of salt if you would like. When the mixture is well mixed, divide in half. Split the first half between 6 glasses or jars and press gently to form a bottom crust in each glass. Place on a sheet pan or a tray. Reserve the rest of the graham cracker crumble for later
To make the milk chocolate pots de crème (stovetop method)
Heat the milk and the cream in a large saucepan.
In a large bowl, whisk together the egg yolks with the sugar to lighten them. Chop the chocolate and place it in a separate large bowl. Place a strainer over the bowl with the chocolate.
When the milk is very hot (almost boiling), take it off the heat and pour it over the whisked eggs and whisk to temper the eggs. Transfer back to the saucepan and heat on medium–low, whisking constantly.
When the mixture has thickened and reaches a temperature of about 80–83ºC (175–180ºF), take it off the stove and immediately pour through the strainer.
Let the mixture sit for 2 minutes, then stir slowly to melt the chocolate and form an evenly mixed chocolate custard. Be sure to scrape the bottom! You may want to use a hand blender to smooth it out but this might result in air bubbles.
Divide mixture between the 6 glasses or jars that have a graham cracker crust base. Place in the fridge and let chill 4 hours or overnight.
S'more pots de crème assembly
Cut out hearts or stars if desired with tiny cookie cutters greased with a little oil. Toss the marshmallow cutouts in a little powdered sugar to prevent sticking and place on a plate.
When the pots de crème are set, garnish with marshmallow hearts and use a kitchen torch to lightly toast them. Sprinkle with saved graham cracker crumble.
Notes
For the milk chocolate, I used Cacao Barry Alunga 41% milk chocolate.