Bittersweet and semi-sweet chocolate combined to together to hold precious marshmello-ee goodness in a shell. The real star here is the marshmallow! If you’ve ever had homemade marshmallow you know what I’m talking about – and if you haven’t…you must make this recipe!
These are perfect to serve with tea and coffee after dinner, or just to snack on! Also unfortunately I only had mini aluminum cups which worked fine, except that I accidentally brushed chocolate all the way up to the top – which you don’t want to do, because it’s a pain to remove the chocolate cups from the foil. So either find 1 inch in diameter baking/candy cups, or use mini foil cups (muffins).
Chocolate Minty Mallow Cups – makes 28-35 cups
For chocolate cups:
16 ounces bittersweet (60%) chocolate chips
8 ounces semi-sweet chocolate chips
For mallow filling:
1 envelope unflavored gelatin ( about 2 1/2 teaspoons)
1 cup sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
To make the cups:
Set out 1 baking tray and place cups all along, also have a good pastry brush on the side for brushing the chocolate. Set aside to melt chocolate.
In a non-reactive heat proof bowl (metal) combine both chocolates. Bring a saucepan with 1 inch of water to a boil, lower heat and place heat proof bowl with chocolate on top (double boiler). Using a spatula and heat proof gloves, hold the bowl in place and move chocolate around to melt evenly. Once the chocolate is smooth remove from heat, turn off the burner.
Place 1 teaspoon melted chocolate into a few cups, and brush chocolate around the cup, as evenly as possible (including the base). (Think Reese’s cups) Continue this process until you have brushed all 28 cups with chocolate, place in the refrigerator while you make mint mallow.
To prepare minty mallow:
In the bowl of a stand mixer fitted with the whisk attachment, pour gelatin over 1/2 cup cold water, let stand.
In a small saucepan over medium heat, combine sugar and 1/4 cup water – place a candy thermometer in the saucepan and set to 235 degrees F, this will alert you when the mixture has reached the temperature. (Oh or 113 degrees C for my metric friends)
Do not stir!
Remove the pan from the heat and slowly stream into the gelatin. Whisk on 8-10 for 30 seconds, to remove excess heat. Lower speed to 6 for 5 minutes, be sure to time this you don’t want to over whip or under whip. Turn off mixer, use a spatula to make sure and get all the gelatin off the bottom of the bowl so it gets incorporated in the last spin. Add peppermint, vanilla and salt, and whip for 2 more minutes on speed 6. It will have soft peaks, that don’t really stay around.
Remove cups from refrigerator, divide about 1 tablespoon of marshmallow into each cup, until all are filled. If your chocolate has hardened, place over boiling water, and whisk until smooth. Top each cup with a teaspoon of chocolate, and help chocolate spread over mallow using the back of a spoon, if necessary.
Place in the refrigerator for one hour to firm/chill. Serve from the fridge or chocolate will melt and soften. Can be stored in a closed container for 4 to 5 days!
NOTE: If your taking this to a party, a veggie tray with a lid is perfect, bring a bag of ice, fill lid with ice and place the veggie tray over and serve!
Enjoy mes amies!
Merry Christmas from John and I!