Step 1

In large bowl, combine chocolate, marshmallows and 1/2 cup heavy cream. Microwave on High 2 minutes; stir until marshmallows are melted and mixture is smooth (if not melted after 2 minutes, microwave in 15-second intervals, stirring in between). Let cool to room temp, about 45 minutes.

Step 2

Once mixture is cool, whip remaining cream in bowl until soft peaks form; transfer 1/2 cup to small bowl for topping. Refrigerate.

Step 3

Stir half of remaining whipped cream into cooled chocolate mixture until fully incorporated, then gently fold in the rest. Spoon into eight 4-ounce ramekins. Refrigerate until set, at least 2 hours and up to overnight.

Step 4

To serve, top with reserved whipped cream and sprinkle with shaved chocolate, if desired.