1 1/2 C. - Mini Marshmallows
1/2 C. - Milk
2 C. - Heavy Whipping Cream (whipped)
1/4 Tsp. - Sea Salt (garnish)
2 Mini Bars - Ghirardelli Intense Dark Sea Salt Bars (garnish)
In a heavy saucepan, heat the candy, marshmallows and milk, and heat over low heat until melted and smooth. Set aside to cool while you beat the cream. Place the heavy cream into a stand mixer with the whip attachment or use your hand mixer, beat at high speed until still peaks form. Fold the melted chocolate mixture into the whipped cream, turn from the bottom up and over using a rubber spatula. Spoon into single serving parfait dishes, and garnish with shaved Intense Dark Sea Salt chocolates and top it with a pinch of extra sea salt.
Side Note: You can also spoon this into a 9 inch Chocolate Cookie Pie Crust, chill for 3 hours then garnish and serve.