|Milk chocolate bar||4 Ounce (1 Bar)|
|Milk||1⁄3 Cup (5.33 tbs)|
|White creme de cacao||2 Tablespoon|
|Green creme de menthe||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Make a few chocolate curls for garnish by peeling thin layers of chocolate with a vegetable peeler.
Microwave remaining chocolate and butter in a 2-cup glass casserole for 1 to 1 1/2 minutes until soft.
Divide chocolate between 6 paper-lined custard cups.
Using the back of a spoon, spread chocolate evenly over the bottom and up the sides of paper lining.
Refrigerate or freeze until set.
Combine marshmallows and milk in a glass casserole.
microwave 1 1/4 to 1 1/2 minutes until puffed.
Blend in creme de menthe and creme de cacao.
Refrigerate 45 minutes.
Fold in whipped cream.
Spoon into chocolate cups.
Chill 2 to 3 hours.
Remove tarts from paper liners and peel off paper.
Top with additional whipped cream and chocolate curls.