*For the pudding:*

1. In a bowl, whisk together egg yolks and set aside.
2. In a pot, pour in the milk. In a separate bowl, mix cocoa powder, cornstarch, sugar, and salt. Add this mixture to the milk and heat over medium-high heat until it boils, stirring continuously for 3-5 minutes until it thickens.
3. Take ¼ cup of the mixture and add it to the egg yolks, whisking to temper them. Combine the egg yolk mixture with the pudding and cook for an extra 1-2 minutes until it reaches the desired consistency.
4. Remove from heat, stir in vanilla, and strain the pudding into a bowl. Cover with plastic wrap pressed directly onto the pudding to avoid forming a skin. Refrigerate for at least 2 hours before assembly.

*For the graham cracker crumble:*

1. Crush graham crackers in a food processor. While processing, add sugar and melted butter. Blend until it resembles wet sand, about 30 seconds.

*For assembly:*

1. Once the pudding has set, assemble the dessert in 4 8oz jars or cups. Start with approximately 2 tablespoons of the graham cracker crumble, pressing it down into an even layer.
2. Next, add about ½ cup of the chilled pudding on top of the crumble.
3. Finish by generously topping each jar with marshmallow fluff.
4. Toast the marshmallow fluff on top using a kitchen torch for that perfect s’mores touch.
5. Serve and enjoy this delightful, no-fuss treat that captures the essence of a gooey campfire s’more!