In microwave safe bowl, add cream, butter, and flavoring. Heat in microwave for 1 minute. Stir. Heat for another 30 seconds if butter is not melted.

While heating, add chocolate pieces to a separate bowl.

Pour heated cream mixture over chocolate pieces and stir until mixture comes together into a smooth, pudding-like consistency. Heat in microwave for 15-30 seconds as needed to melt the chocolate completely.

Set in refrigerator to cool.

When chocolate ganache is firm. Scoop with 2 teaspoon cookie scoop. Roll into ball and set aside at room temperature.

Stick small wooden spoon into each ganache ball. And place in refrigerator to chill.

Heat dipping chocolate in a microwave safe bowl for 30 seconds to 1 minute. Stir. Continue to heat until completely melted and smooth, up to 30 seconds more. Do not overheat.

Dip each ganache ball in dipping chocolate and place on wax paper with the spoon handle pointing up. When dipped chocolate has hardened, dip a second time (as dipped chocolate has likely cracked because of the chilled ganache ball) and place on waxed paper to harden.

Place mini marshmallows on the chocolate before it hardens.