Homemade chocolate candies with a vanilla marshmallow center.
Easter is about candy, am I right?
Okay, obviously it means a lot more than that. But who didn’t love finding Easter eggs as a child and who as an adult doesn’t still find joy in jelly beans and chocolate shaped like a bunny? I sure do.
This year I decided that instead of raiding the colorful and over-processed candy aisle, I’d make my own. And that’s where these homemade chocolate marshmallow cups come in.
I admit, they take some time to put together, but they’re not difficult. All you need is a few simple ingredients and a few hours. Follow the directions and you’re good to go.
I love these little vanilla marshmallow clouds encased in a chocolaty shell. They’re perfect single serving treats for Easter or any time of year, sure to please kids and adults alike.
baking tip:How to Melt Chocolate
Melting chocolate is easy! Just be sure you don’t overheat the chocolate as it can scorch and seize very quickly. When almost all of the chocolate is melted and only a few chunks remain, remove from the microwave and stir until fully melted and smooth. For best results use high quality chopped chocolate and not chocolate chips.
In the microwave— Place chopped chocolate in a microwave-safe bowl. Microwave on high in 30 second intervals, stirring the chocolate after each.
On the stovetop— Place chopped chocolate in a heatproof bowl (I like to use glass) set over a small saucepan of boiling water. You can also use a double boiler. Stir frequently as chocolate melts.
Chocolate Marshmallow Cups
- 16 ounces (454 grams) quality dark chocolate, chopped or chips
- 8 ounces (227 grams) quality milk chocolate, chopped or chips
- 2 1/2 teaspoons (1 envelope, 28 grams) unflavored gelatin
- 1 cup (200 grams) sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1/3 + 1/4 cups (138 ml, 4.5 fl oz) water, divided
- 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 1/3 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 1/3 cup cup of cold water. Meanwhile, heat the remaining 1/4 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 degrees 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.
- Immediately pour the marshmallow mixture into a clean pastry bag fitted with a small plain tip. Pipe into the chocolate shells, to about 3/4 full.
- If the remaining chocolate has hardened, return it to the double boiled and stir until melted and smooth. Pour a small spoonful of chocolate over the tops of the marshmallow in the cups and let set for 1 hour until hardened.
- The chocolate marshmallow cups will keep in an airtight container in a cool place for 1 week.