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.