In a stand mixer, combine lukewarm milk and water, followed by instant yeast and granulated sugar. Mix in all-purpose flour, melted unsalted butter, and salt until well combined. Knead on low speed for 6-8 minutes.

Allow the dough to rest for 15 minutes to relax the gluten for easier rolling.

Prepare the chocolate filling by whisking unsweetened cocoa powder, heavy whipping cream, semi-sweet chocolate chips, granulated sugar, unsalted butter, vanilla extract, and salt in a saucepan until smooth. Fold in the graham cracker crumbs after cooling.

Flour a clean surface and roll the dough into a large rectangle. Brush with melted butter, spread filling evenly, roll tightly, and slice into 8-10 pieces. Place in a greased pan.

Preheat your oven to 350°F and let the rolls rise for 20 minutes. Bake for 25-28 minutes until golden brown.

For the meringue, whisk egg whites and sugar over a double boiler until sugar dissolves. Whip until stiff peaks form, then pipe over the warm rolls.

Toast the meringue topping using a broiler or kitchen torch until golden.