- 150g (5oz) marshmallow
- 50g (2oz) butter
- 200g (7oz) mint matchmakers
- 100g (4oz) dark chocolate
- 450ml (15fl oz) double cream
- ½ tsp cocoa powder, to dust
Place the marshmallows, butter, 150g (5oz) matchmakers, dark chocolate in a heavy based sauce pan. Melt over a gentle heat for 5-10 minutes stirring occasionally until well combined. Take of the heat and leave to cool slightly.
Whip the 300ml (½pt) of the cream to firm peaks then fold through the chocolate mixture. Divide between 6 ramekins and chill in the fridge for 1 hour or until needed.
Whip the remaining cream to soft peaks then spoon onto the mousses. Roughly chop the remaining matchmakers, scatter over the mousses and dust with cocoa powder to serve.
Use 200g dark chocolate instead of the matchmakers and add 2tbsp instant coffee granules to the saucepan while it melts for delicious coffee chocolate pots