Preheat the oven to 300 degrees F. Place 8 ramekins or small heat-proof mugs in a baking dish or roasting pan.
Place the chopped chocolate in a large bowl. In another large bowl, whisk together the egg yolks, sugar and vanilla extract.
Heat the cream, milk, cocoa powder and salt in a saucepan over medium heat, whisking to combine, until it’s just simmering. Very slowly pour it into the egg mixture while whisking the entire time, until combined. Pour that mixture through a fine mesh sieve over top of the chopped chocolate. Let it sit for 2 to 3 minutes, then stir and whisk until the chocolate is all melted and the mixture comes together.
Pour the chocolate into the ramekins/mugs in the baking dish, leaving a bit of room up top. Fill the baking dish halfway full with hot water. Place the dish carefully in the oven and bake for 30 to 35 minutes, just until the edges set but the center is still jiggly. Transfer the cups to a cooling rack and cool completely. Refrigerate for 4 hours before serving.
To serve, top with a marshmallow that is toasted (either over a fire or with a kitchen torch)!