4 ounces semisweet chocolate
16 to 20 fluted paper or foil baking cups
32 large marshmallows
1/2 cup milk
1/4 cup Amaretto
3 tablespoons white crème de cacao
1 cup whipping cream
Whipped cream
Chocolate leaves

Melt chocolate in top of double boiler over hot, not boiling, water. Remove double boiler from heat, but leave top part over hot water. Dip a new clean, dry 1/2-inch brush in melted chocolate. Brush on bottom and sides of baking cups approximately 1/8-inch thick, pushing chocolate into ridges and smoothing as much as possible. Place in muffin pan cups. Chill until set.

Carefully peel off paper or foil.

In a medium saucepan, combine marshmallows and milk. Stir constantly over low heat until marshmallows melt. Refrigerate until thickened.

Stir in Amaretto and crème de cacao.

In a medium bowl, beat cream until stiff. Fold in cool marshmallow mixture. Pour into chocolate cups. Refrigerate until firm.

Garnish each with whipped cream and a chocolate leaf.

Chocolate Leaves
Wash leaves. Pat dry with paper towels. Melt semisweet chocolate squares or a combination of milk chocolate pieces mixed with semisweet chocolate. With a narrow spatula or knife, spread a layer of melted chocolate about 1/8-inch thick on the back of each leaf just to the edge. Try not to let any chocolate spill over to the front side of the leaf. Place on flat pan or tray. Chill until firm.

Carefully peel off leaves with chilled hands.