Make a milk/cream infusion: add the 1.5 cups of graham cracker crumbs, milk and cream together. Stir the three ingredients together and allow to steep for at least 2 hours, preferably overnight.
Strain using a mesh sieve over a bowl set atop a kitchen scale.
Gently stir the graham crumbs and milk/cream in the strainer so that it releases all of the liquid.
Make ganache by covering the chocolate with the liquid and gently warming in the microwave until the chocolate is melted and the liquid has been fully stirred in.
The ganache may look a bit grainy when done, but its from the graham crumbs that snuck through the sieve.
Refrigerate about 3 hours till firm throughout.
Scoop rounded tablespoon sized balls from your ganache. Gently roll them for more evenly rounded shape.
Dip the end of your pop sticks in melted white candy melts.
Stick them into your ganache balls standing straight up.
Dip half of your ganache pop into the melted white candy melts. Tap off the excess.
Immediately roll them in graham cracker crumbs. Allow to set stuck upright in a Styrofoam base (a cake dummy is perfect!) to set up.
Make the Italian Meringue
Boil your sugar with the wet method to 240 degrees F. At 233 degrees F begin to whip your egg whites on medium high speed.
Pour your cooked sugar into the whipping egg whites, slowly drizzling it down the inside of the bowl. Whip on medium high speed until it is firm peak and glossy. Turn the speed down to low and allow to continue whipping until cooled.
Your Italian Meringue is ready when it is glossy and at firm peak.
Dip partially in the Italian Meringue. Or dip fully in Italian Meringue.
With your torch turned to the lowest flame setting, gently begin to brown the meringue.
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