Melt the chocolate in the microwave-safe bowl for three minutes.

Spoon one tablespoon of melted chocolate into the paper cups.

Set them in the refrigerator for thirty minutes.

Meanwhile, prepare the marshmallow fluff.

Add ⅓ cup of water to the electric mixer fitted with a whisk attachment.

Bloom the water by adding gelatin.

Make a sugar syrup by heating water and sugar in a small pot on medium heat.

Stir continuously.

Keep the flame on high heat and make a nice sugar syrup.

Add the syrup to the bloomed gelatin.

Whip up the mixture for five minutes.

Stir in vanilla extract and again whip up for one minute.

Marshmallow fluff is ready.

Transfer it to a piping bag.

Remove the cups from the refrigerator.

Pipe about one tablespoon of marshmallow fluff into each cup. Again set them back into the refrigerator for fifteen minutes.

Melt the remaining chocolate in the microwave again.

Top the remaining chocolate over the marshmallow and set it in the refrigerator for the last time for about thirty minutes.

Marshmallow cups are ready.