Looking for a cracking dessert that's super easy and super yum? Well go no further ...
250g milk cooking chocolate, chopped
175g pink and white marshmallows (2 cups), plus extra to decorate
300ml tub thickened cream
Place chocolate, marshmallows and 2 tablespoons boiling water in a medium heatproof bowl. Sit bowl over a saucepan of simmering water, stirring until melted and smooth. Remove bowl. Refrigerate for 20 minutes, or until cooled.
Meanwhile, beat cream in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture.
Divide evenly among four ramekins (¾-cup capacity). Top with extra marshmallows. Cover. Refrigerate for 6 hours, or overnight until firm.
Serve dusted with drinking chocolate (optional).
TIP! Mousse can be made up to two days ahead. For a change, replace milk chocolate with dark chocolate.