Chocolate Marshmallow Cups
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 use a double boiler to melt chocolate
A double boiler makes melting chocolate easy! It’s made up of two pots, with the larger pot containing hot water and the smaller pot fitting inside to use the steam for heating. You can buy a specific double boiler melting pot to place over a saucepan, but any heat-proof bowl such as a glass, silicone or metal bowl will work.
- Fill the bottom pot with 1-2 inches of water and bring to a low simmer, it should not boil.
- Place the top pot on top and add chocolate.
- Stir frequently as the steam from the bottom pot warms the chocolate from below.
- Remove the top pot when the chocolate has almost completely melted, but a few small pieces remain. Continue to stir until until it’s fully melted and smooth.
Be sure to keep an eye on the chocolate! Do not overheat it let it sit on the double boiler after it’s melted as it may scorch and seize. Seized chocolate is hard, grainy, and can’t be used or saved.
Chocolate Marshmallow Cups
Ingredients
- 16 ounces quality dark chocolate , chopped or chips (454 grams)
- 8 ounces quality milk chocolate , chopped or chips (227 grams)
- 2 ½ teaspoons unflavored gelatin (1 envelope, 28 grams)
- 1 cup granulated sugar (200 grams)
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- ⅓ + ¼ cups water , divided (138 ml, 4.5 fl oz)
Instructions
- 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.
- Immediately pour the marshmallow mixture into a clean pastry bag fitted with a small plain tip. Pipe into the chocolate shells, to about ¾ 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.
Notes
I really enjoyed making these.
Haven’t tasted yet but look ok l guess.l got choc everywhere but that’s me lol
Thanks for a quick easy sweet recipe.
Can l make half the quantity
indeed I did make this recipe and it is delicious! I’m a dark chocolate fan so instead of 8 oz. of milk chocolate, I used all dark chocolate. I did, however, use chocolate chips and in a double boiler, I added 2 Tbsp. of Crisco while melting the chips. One thing that didn’t seem right was the amount of gelatin. While the 2.5 teaspoons is correct, the 28 grams is not correct. But I got around it and they came out great! Another thing, I didn’t have any small paper liners, so I used some medium large silicone half moon molds. They are larger than usual but instead of eating 3 or 4 small pieces, you can eat one larger piece!
Hi do you think I can freeze them ?
So that I can make ahead, dont have much time.
Sure you can probably freeze them, though I haven’t tried. They will last for a week or more in an airtight container though, if that’s long enough for you.
why not just use regular marshmallows. looks difficult but delicious
Have you ever tried piping in some Marshmallow fluff/creme instead?? It would make this super simple. I wonder if fluff is too sweet and wet? I may have to try it!
Hmm, that is a great question. I think it might be okay, but I couldn’t say for sure without trying it. Marshmallow fluff definitely has a looser texture, but not so much that I think it would leak out. If you give it a try, let me know how it goes!
If I don’t have paper liners and live an hour away from a Walmart and didn’t plan ahead and Valentine’s day is in 2 days, what can I use instead? 🙂
Hmmm, that is a pickle! You could try greasing a mini muffin pan and assembling them in there. Not sure how well that will work, though. Good luck!
Thanks! I’m trying that with one of them…depending on how the chocolate sets up, I may switch and just make really big ones in regular muffin papers.
What brand chocolate chips do you use and/or recommend?
Amazing! This was a great recipe and worked perfectly! My family and friends are in for a delicious Easter treat (if my husband doesn’t eat them first)! There was enough left over to make another 20 cups (and some for ‘sampling’ as I was preparing.) I love it when the photos actually look like the end result. I’ll be watching for other things you post!
So this is what you were making on instagram! YUM!!!
What a fun treat…so much better than anything you’d find in the candy aisle! Well, except for the Cadbury hard-shelled eggs…I can’t resist.
I completely agree, Cadbury mini eggs are irresistible!
These look so yummy and cute, too! There’s only one problem: I don’t like marshmallows (I know…I’m weird!) but I bet I’ll find something else to fill it with!
xo, Elisa
There are so many alternatives to marshmallow! I was just thinking I’d have to play around with them next time. Try peanut butter, or coconut cream, or even a softer chocolate ganache.
Yum, yum! I love chocolate and marshmallows together, but sometimes shop bought ones have a funny after taste, going to have to make these as homemade is nearly always better than shop bought!
These look awesome and are definitely way better than the packaged stuff. I love anything marshmallow-y 🙂
Fun! These sound lovely!