Mousse

1. Place a medium-large bowl (I use metal) with beaters in the fridge for 30 minutes to chill it.
2. When ready to make the mouse, remove the bowl and beaters from the fridge.
3. In the bowl add in the white chocolate pudding mix, hot chocolate, milk and cream.
4. Starting your beaters off on low, slowly blend the mixture together. ~1-2 minutes.
5. Slowly increase the beaters to medium high and start to whip.
6. As the mixture starts to thicken up add in 1 tablespoon at a time of the soft dark chocolate incorporating before adding in the next.
7. The mixture will be thick and fluffy in about 5-6 minutes.

Assembly

1. Grab 4-6 pretty Parfait Glass and place enough mousse to fill up 1/3 of the way.
2. Place a tablespoon of the mini marshmallow bits on top.
3. Pour the ganache over top of the bits dividing evenly.
4. Add the rest of the mousse on top of each parfait.
5. Garnish with the remaining bits and chocolate curls.
6. Place the mixture into your serving cups.
7. Cover with plastic wrap and chill for at least 1 hour.