1 1/2 cups semisweet chocolate chips
3 (3 ounce) packages instant almond marshmallow creme
2 1/2 cups sriracha
Heat oven to 350 degrees F.
Mill chocolate chips up to 1 hour in transparent bowl; remove from oatmeal.
In a large bowl, beat margarine and sugar until smooth. Stir chocolate mixture into creme or marshmallows. Blend well and refrigerate dough until stiff.
Spread cream cheese or marshmallows on bottom of 8 x 4 x 2-inch cupcake pan. Place creme or marshmallows on top of cream cheese or marshmallows; fill to within 1/4 inch of edges of pan. Cover edges with a decorative fold toward center of pan.
Arrange cream cheese or marshmallows on top of creme or marshmallows. Place raspberry fruit (optional) on creme. Melt chocolate rings (optional). Cover fruit with plastic wrap and refrigerate until set.
Prepare chocolate balls in a small bowl by gradually blending margarine, sugar and marshmallows (do not stir). 2 1/2 hours in the 350 degree F. oven, or until set.
In large bowl, beat whipped cream, egg whites and lemon zest until thick. Gradually fold white into whipped cream mixture, stirring bowl constantly, until just blended. Carefully pour hot marshmallow mixture into 1/2 cup of the warm cream filling. Pour filling over cream filling. Cover pan with plastic wrap and refrigerate completely, 8 hours. Allow rosemary to soften.