Place the marshmallows (4 large marshmallows) and water (1 tsp) into a microwave dish and microwave on full power for 30 seconds to melt the marshmallows. After 30 seconds give them a stir, if there are any unmelted lumps microwave for a further 10 seconds.
Sift in 50g of the icing sugar and mix with a spoon to combine. You’ll find that you cannot combine all of the sugar by mixing. Once you’ve reached this stage then knead the fondant by hand to combine the remaining sugar (don’t try and knead by hand before mixing, as it will be too sticky to handle).
Spread the remaining icing sugar (25g) onto your work surface (the fondant will become sticky as you work with it. If it does, roll it in the icing sugar).
Add about 5 drops of flavour to the fondant and knead to ensure it is evenly spread.
Add a small amount of food colouring (if using) and knead until evenly spread.
Fill the shells
Remove your mould from the fridge.
Gently push a small ball of fondant into each shell. It’s very important that you check that none of the fondant is protruding above the top of the mould, as if it does it’ll stick out of the bottom of the chocolate!
Put to one side while you temper the chocolate for the base.