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Heat the chocolate, 1 cup of the cream, and the marshmallows in a dry, heatproof bowl over a pot of simmering water, stirring until completely melted (about 10 minutes).
Remove from heat and allow to cool to room temperature (about 1 hour).
Beat remaining cream to soft peaks. Gently fold ⅓ of the softly whipped cream at a time into chocolate mixture.
Spoon the mousse into 6 dessert glasses or bowls. Cover and refrigerate for at least 4 hours or overnight.
Serve with a dollop of whipped cream and chocolate shavings if desired.