Combine 1 cup of lukewarm milk, 1/2 cup of lukewarm water, 2 teaspoons of instant yeast, and 1/4 cup of granulated sugar in a stand mixer. Mix in 3 cups of all-purpose flour, 1/4 cup of melted unsalted butter, and 1/2 teaspoon of salt. Knead for 6-8 minutes until smooth and elastic. Cover and let it rest for 15 minutes.

In a medium saucepan, whisk together 1/2 cup of unsweetened cocoa powder, 1/2 cup of heavy whipping cream, 1 cup of semi-sweet chocolate chips, 1/4 cup of sugar, 2 tablespoons of melted butter, a splash of vanilla extract, and a pinch of salt over low to medium heat until smooth. Cool slightly and fold in 1/2 cup of graham cracker crumbs.

Roll the dough into a 10” x 16” rectangle. Brush with 3 tablespoons of melted butter, spread the chocolate filling, and sprinkle additional graham cracker crumbs. Roll into a log, slice into 8-10 pieces, and arrange in a greased baking pan.

Preheat oven to 350°F (175°C) and bake the rolls for 25-28 minutes until golden brown. Let them cool in the pan for about 10 minutes.

Set up a double boiler and whisk together 3 egg whites and 1 cup of granulated sugar until warm. Beat until stiff peaks form, then add 1/2 teaspoon of cream of tartar, a pinch of salt, and 1 teaspoon of vanilla extract. Beat until glossy.

Spread meringue over the cooled rolls and toast lightly under a kitchen torch or broiler until golden brown. Let set before serving.