200 g block milk cooking chocolate
200 g mini marshmallows
300 ml tub thickened cream
2 x 50 g honeycomb chocolate snack bars
- Place chopped chocolate in a large saucepan with mini marshmallows and ½ cup water. Stir over a low heat until melted. Do not boil. Transfer to a large bowl. Refrigerate, stirring occasionally, until slightly thickened.
- Beat cream in a small bowl of an electric mixer until soft peaks form.
- Chop one of the chocolate bars. Fold into marshmallow mixture with cream. Place about a heaped ½ cup of mixture into each of six serving glasses. Refrigerate, covered until firm. Chop remaining chocolate bar and sprinkle over mousse before serving.