by Betty Crocker’s WWC
16 large marshmallows or 1-12 cups miniature marshmallows
1/3 cup water
1/4 cup cocoa
1/2 cup whipping cream
Heat marshmallows, water and cocoa over medium heat, stirring occasionally, until marshmallows are melted. Refrigerate until mixture mounds slightly when dropped from a spoon.
Beat whipping cream in chilled 1-quart bowl until stiff. Fold marshmallow mixture into whipped cream. Spoon into 4 dessert dishes. Cover and refrigerate until firm, at least 3 hours but no longer than 24 hours.