This is a very easy dessert that takes more time to chill than it does to make. A sweet combination of chocolate and marshmallows just can't be beat and adding unsweetened whipped cream adds not only a lightness but cuts down the sugar as well. Perfect anytime of the year, but especially good on Valentine's Day.
Recipe adapted from America's Test Kitchen
4 c. mini marshmallows
3/4 c. whole milk
3 oz. bittersweet chocolate, chopped fine
1 c. heavy cream, cold
1 t. vanilla extract
Prepare a large bowl with ice water and set aside. Set a medium bowl (that will fit inside of the large) aside as well.
Combine the marshmallows, milk and chocolate in a medium saucepan over low heat. Whisk frequently for 2 minutes, then constantly until melted and smooth, about 2 minutes more.
While the marshmallow mixture is warming, whip the cream and vanilla with an electric mixer on low speed until frothy, about 1 minute. Increase speed to high, and whip until soft peaks form. Set aside in the refrigerator.
Once the marshmallow mixture is melted and smooth, transfer to the medium bowl. Set the medium bowl inside the large bowl that was prepared with ice water. Let stand, whisking often, until cool and thickened, about 20 minutes.
Once cooled, fold the whipped cream into the chocolate-marshmallow mixture with a rubber spatula, leaving just a few streaks of the cream. Refrigerate, covered, until set, about 6 hours.