This is an Annabel Langbein recipe for a rich and very easy chocolate mousse.
200g dark chocolate (Annabel recommends using Whittaker's 72% Cocoa Dark Ghana), chopped
2 cups (500ml) cream
1 cup (100g) chopped marshmallows
Heat chocolate, half the cream (250ml) and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until melted and smooth (about 10 minutes). Remove from heat and allow to cool to room temperature.
Beat remaining cream to soft peaks and fold through chocolate mixture. Pour into glasses or bowls and refrigerate for at least 6 hours or overnight before serving.