Mousse :

1. Place a medium-large bowl (I use a metal one) 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. In the bowl, add in the white chocolate pudding mix, hot chocolate, milk, and cream. Starting your beaters on low, slowly blend the mixture. ~1-2 minutes. Slowly increase the beaters to medium-high speed and begin whipping. As the mixture starts to thicken, add 1 tablespoon of the soft dark chocolate at a time, incorporating each before adding the next. The mixture will be thick and fluffy in about 5-6 minutes.

Assembly :

1. Grab 4-6 pretty Parfait Glasses, and place enough mousse to fill up 1/3 of the way. Place a tablespoon of the mini marshmallow bits on top. Pour the ganache over the bits, dividing evenly.

2. Add the remaining mousse to each parfait. Garnish with the remaining bits and chocolate curls.

3. Place the mixture into your serving cups.

4. Cover with plastic wrap and chill for at least 1 hour.