Chop the dark chocolate coarsely and place in a bowl. Boil the cream with the liqueur and pour over the chocolate while stirring. Stirring until everything has melted. Allow to cool slightly.
Place the mixture into a piping bag and pipe small circles on a baking sheet lined with parchment paper.
Chop the milk chocolate coarsely and melt over a pan of hot water. Immerse the chocolates it, remove with a dipping fork, drain and leave to set.
Chop the white chocolate coarsely and melt over a pan of hot water. Transfer into a piping bag with a very small nozzle and decorate half of the chocolates with it. Decorate the other half with a mint bead.
Allow the chocolate to set before serving.