Preheat the oven to 350°F (175°C). In a bowl, mix flour, miso paste, brown sugar, baking soda, and salt. Melt butter and honey together, then add to dry ingredients and mix until a dough forms. Roll out to 1/4 inch thick, cut into squares, and bake for 10-12 minutes until golden. Let cool.

Chocolate Mousse Preparation

Prepare the Chocolate Mousse

Melt dark chocolate in a double boiler. In a separate bowl, mix gelatin powder with water and let bloom. Beat heavy cream until soft peaks form, then fold in the melted chocolate and condensed milk. Add vanilla extract and bloomed gelatin, mixing until combined. Pour into serving cups and refrigerate for at least 1 hour.

Marshmallow Preparation

Make the Marshmallow Topping

In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat until it reaches 240°F (115°C). Meanwhile, whip egg whites in a separate bowl until soft peaks form. Gradually add the hot sugar mixture to egg whites while beating until glossy and stiff peaks form. Spoon the marshmallow onto the mousse.

Assembly

Assemble the S’mores

On a plate, layer the cooled graham crackers with the dark chocolate mousse and top with marshmallow. Use a kitchen torch to lightly toast the marshmallow if desired. Serve immediately.