MAGIC MARSHMALLOWS

Discover how versatile this pantry ingredient really is

Hokey Pokey Chocolate Mousse Serves 6, Prep and Cook 20 mins

200g block milk chocolate, chopped

2 x 100g bags Mini Mallows 300ml tub thickened cream

2 x 50g Violet Crumble chocolate bars

1 Place chopped chocolate in a large saucepan with Mallows and ½ cup water. Stir over a low heat for 5 minutes, or until melted. Do not boil. Transfer to a bowl. Refrigerate, stirring occasionally, until slightly thickened.

2 Beat cream in small bowl with an electric mixer until soft peaks form.

3 Chop one of the bars. Fold into marshmallow mixture with cream. Place about a heaped ½ cup of mix into each of six serving glasses. Refrigerate, covered, until firm. Chop remaining bar and sprinkle over mousse.