Saturday, November 17, 2012

Chocolate Marshmallow MADNESS!

I thought I was making up a new truffle recipe when I made these, and the name of the truffles were going to be "chocolate marshmallow madness truffles." But then I realized they weren't really like truffles, because they turned out to be more like chocolate marshmallow yumminess and gooeyness - covered in chocolate. Yes, I really did make something chocolate and covered it with chocolate - and it was wonderful.

This recipe was inspired by the frosting on the ice cream cone cupcakes. I tried making these once before, but the butter did not work too well in the recipe. So I omitted the butter this time, added some mini chocolate chips to the mix, and it was a success. My coworkers approved, Greg approved, and I hope you will also approve of the madness! Make sure to enjoy the chocolate marshmallow madness with a glass of milk.

Recipe for Chocolate Marshmallow MADNESS! 

For the inside:
2 7-ounce jars of marshmallow creme
1 1/4 cups of chocolate chips (regular sized)
1/4 cup of cocoa powder
1/2 tsp. of vanilla extract
1 - 1 1/2 cups of mini chocolate chips (depending on your desired amount of chunkiness)
For the coating:
16-ounces of semisweet baking chocolate squares, broken in half

For the inside:
Melt the 1 1/4 cups of regular-sized chocolate chips in a smallish saucepan set over medium-low heat, stirring occasionally. Remove the chocolate from heat once it is melted and smooth. Set aside to cool slightly.
Put the marshmallow creme, cocoa powder, and vanilla extract into a large mixing bowl. Add in the slightly cooled melted chocolate and the mini chocolate chips. Using an electric hand mixer set on medium-low speed, beat the mixture together for a couple minutes until it is smooth and all ingredients are well incorporated. Stir in more mini chocolate chips, if desired. Cover the bowl with a lid and put it in the fridge for several hours, preferably overnight.
After mixture has been refrigerated, line a couple freezer-safe containers with parchment paper. Take the mixture out of the fridge and use a cookie dough scoop to form the marshmallow filling. Scoop a little out and roll into 1-inch (or larger) balls. Place each one onto the parchment lined containers. Cover the containers with foil and place in the freezer for a few hours (or more).
For the coating:
Line a baking sheet with parchment paper.
Place the broken squares of baking chocolate into a medium-sized saucepan. Prepare a double boiler with about 1/2 cup of water, and set the double boiler over medium heat. Once steam starts to come up through the boiler, set the saucepan of chocolate on top. Allow the chocolate to melt, stirring frequently. Once the chocolate melts, turn off the heat. Take the chilled chocolate marshmallows out of the freezer. Drop each one into the melted chocolate one at a time and use a spoon to coat. Use the spoon to carefully place each one onto the prepared baking pan. Once you have coated each one, place baking sheet into the refrigerator. Allow the chocolate to harden. Once the chocolate has hardened, they are ready to eat. I found that they actually taste best at room temperature, so you can take them out of the fridge to sit until they are ready to be served.

1 comment:

  1. I would say that these taste a lot like a homemade 3-Musketeers candy bar - but better :0)


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