Just like the real thing.
Line a standard size muffin tin with foil muffin liners.
Melt roughly half of the chocolate in the microwave in 30 second increments. Stir to prevent burning. With a small spoon* add enough chocolate into the bottom of the muffin liners. use a spoon or pastry brush to bring the chocolate up over the sides. Stick the chocolate in the fridge for 20 minutes, just so it sets up and becomes firm.
Spoon about 1 1/2 tablespoons of the marshmallow fluff into the chocolate cups. Put the muffin tin back in the fridge so the marshmallow firms up, another 20 minutes or so.
Melt remaining chocolate in the microwave in 30 second increments. Spoon melted chocolate over top of the cups. Place the tin back in the fridge for another 20 minutes before serving. Store mallo cups in the refrigerator.
*For this recipe we used a small, long handled spoon or an ice cream sundae spoon.
*Use good quality chocolate such as Ambrosia.