- 250 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
- 150 g mini marshmallows
- 50 g unsalted butter, diced
- 4 tbsp milk
- 285 ml double cream
- 1 tsp vanilla extract
Put the chopped chocolate, mini marshmallows and diced butter into a large non-stick saucepan.
Add the milk, and melt over a low heat, stirring often until melted and smooth. Remove from the heat and leave to cool for 15 minutes.
Meanwhile whip the cream and vanilla extract until you have soft peaks.
Carefully fold into the chocolate-marshmallow mix until you have a smooth chocolate mix.
Spoon into 6 heat-proof glasses. Cover and chill for at 2 hours - or until ready to serve (see tip).