• 300g milk chocolate, chopped
• 100g dark chocolate, chopped
• 1⁄4 cup cocoa, sifted
• 1 cup icing sugar mixture
• 2-3 Tbsp liqueur of your choice
• 14 marshmallows
• 14 wooden spoons
• 1⁄2 cup dark chocolate melts
Line 14 holes of a 24-hole mini muffin tin with paper cases. Line an oven ray with baking paper.
Put milk chocolate and dark chocolate in a large heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth.
Put cocoa, icing sugar and liqueur in a medium bowl and stir to combine.
Pour melted chocolate into cocoa mixture and quickly stir to combine. (The mixture will become quite stiff.) Roll heaped tablespoonfuls of the mixture into balls to make 14 balls. Put 1 ball in each prepared case, top each with a marshmallow, then gently push down to secure. Place a wooden spoon on each chocolate ball and gently push to attach. Set aside for 1 hour or until firmly set. Remove paper cases and put chocolate spoons on prepared tray.
Put dark chocolate melts in a large heatproof bowl set over a saucepan of simmering water. Stir until melted and smooth. Dip spoons into melted dark chocolate to coat halfway up sides of marshmallows. Set aside for 30 minutes or until chocolate is set.