CHOCOLATE MARSHMALLOW CUPS
Make and share this Chocolate Marshmallow Cups recipe from Food.com.
Provided by bugsbunnyfan
Categories Dessert
Time 20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Put the paper liners in the muffin pans .
- Put 8 marshmallows in the bottom of each paper liner.
- Put chocolate chips, peanut butter and margarine in a saucepan. Put saucepan on the burner and turn on the stove to low.
- Stir until everything is mixed and melted.
- Remove saucepan from heat. Turn off burner.
- Spoon the chocolate mixture over the marshmallows.
- Put the pans in the refrigerator until the chocolate is hard.
Nutrition Facts : Calories 180.1, Fat 10.8, SaturatedFat 3.2, Sodium 90.6, Carbohydrate 21.3, Fiber 1.4, Sugar 15.6, Protein 2.9
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CHOCOLATE MARSHMALLOW CUPS - COMPLETELY DELICIOUS
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- In a large heat proof bowl set over a small sauce pan of simmering water, melt the dark and milk chocolate, stirring frequently until smooth. Remove from heat and stir with a spatula for a few minutes to release the heat.
- Arrange 40 small paper liners (about 1 inch wide) on a baking sheet. Use a small spoon or scoop to fill each paper liner with chocolate about ⅓ full. Use a small brush to bring the chocolate up the sides of the liners, almost to the top. Let set for about 1 hour.
- In the bowl of a stand mixer, sprinkle the gelatin over the ⅓ cup cup of cold water. Meanwhile, heat the remaining ¼ cup of water and sugar in a small saucepan over medium heat. Stir to dissolve the sugar, then stop stirring once it comes to a boil. Add a candy thermometer and cook the sugar until it reaches 235°F.
- Add the sugar to the gelatin mixture and whisk on low for 30 seconds. Increase speed to medium high and beat for 5 minutes. Add the vanilla and salt and mix on medium high speed until light and thickened, just before soft peaks form, about 2 more minutes.
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- Place the chocolate and coconut oil in a medium heat-safe bowl. Place the bowl over a medium pot of simmering water, and heat until smooth and fully melted. Remove the bowl from the pot.
- Spoon 2 tablespoons of the melted chocolate into each muffin liner. Use a small spatula or the back of a small spoon to draw the chocolate up the sides of the liners to evenly coat them. Let set for 30 minutes until firm. Reserve the remaining chocolate mixture.
- Place ? cup cool water in the bowl of an electric mixer fitted with the whisk attachment and sprinkle the gelatin over the water to bloom it.
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