In a small microwavable bowl, heat chocolate in 30 second increments until the chocolate becomes shiny and begins to melt. This should take between 1-2 minutes. Stir until all of the chips have melted.

Spoon 1-2 Tablespoons of chocolate into round molds or cupcake liners. Use the spoon to work the chocolate up the sides and coat it entirely. Try not to put too much chocolate into the mold/liner because you don’t want it to pool at the bottom making a thick layer of chocolate too tough to get a spoon through.

Let the chocolate chill in the fridge or freezer until they are set. This should take about 5-10 minutes in the freezer, 20-30 minutes in the fridge. Once they are set, remove them from their molds/liners and keep at room temp until ready to serve.

In a medium sized bowl combine cocoa powder and powdered sugar. Gradually add 1 ½ cups heavy cream until you get a thick batter/paste. Make sure to work out the lumps.

Add the remaining 1 ½ cups heavy cream using a mixer on low speed. Once all of the cream is combined, turn the mixer to high speed and whip until soft peaks form, just like whipped cream. Store in the fridge until ready to use. I store it in a ziplock bag then cut a corner off to use as a piping bag.

When you are ready to serve, layer the marshmallow fluff, graham crumbs and chocolate mousse in the cups in any order you would like. Top with a dollop of marshmallow and give it a little color with a kitchen torch if you have one. If not- no worries! It will still be fabulous:-)