Stir corn syrup, sugar and water in a medium, heavy bottom saucepan set
over high heat; bring to a boil. Cook, without stirring, on high for 6 minutes or
until it reaches 115°C on a candy thermometer (soft ball stage).
Remove from the heat.
Meanwhile, beat egg whites on high speed until stiff peaks form. With the
mixer on high and shielding hands with oven mitts, gradually pour in the hot
syrup mixture. Beat constantly for 5 to 7 minutes or until the mixture has a
fluffy marshmallow crème consistency and is cooled. Add vanilla; beat for 1
minute.
Meanwhile, preheat the broiler to high. Divide the melted chocolate evenly
between twelve, 175 mL oven-proof ramekins or bowls. Dollop an equal
portion of the marshmallow mixture over the chocolate. Place the ramekins on
a baking sheet and broil on the centre rack for 1 to 2 minutes or until the tops
are toasted and the centres are gooey.
