On the Tenth Day of Christmas, The Country Kitchen baked for me…Chocolate Coated Marshmallow Drops
Following on from my last post for Chocolate Coins, I thought I would take it one step further and make something even the most grown-up of grown-ups can’t resist…Chocolate Coated Marshmallow Drops. It is now the third day of the New Year and the 10th Day of Christmas, and if, like me, you are still feeling the effects of New Year’s Eve but your baking hands are a-twitching, these gorgeous and super quick treats are the perfect solution.
Ready in no time and with an array of toppings to choose from, these delightful little bites are a combination of marshmallow gooeyness and delicate crunch from the hard set chocolate covering. I like to think of these as the Andrex Puppy of creative cookery – loved by all, young and old alike, and unconditionally adorable.
Both elegant and fun, there is no end to the possibilities of Chocolate Coated Marshmallow Drop decorations. You could go sophisticated with swirls of dark and white chocolate and chopped nuts, or all-out childlike with a covering of multi-coloured sprinkles and stars. Either way, I love making these, and can’t wait to experiment with more topping ideas. Just so long as I get to eat them afterwards…
Chocolate Dipped Marshmallows with Pistachios by ‘She Wears Many Hats’ – gorgeous!
And do you want to know a little secret? These Chocolate Coated Marshmallow Drops are virtually fat-free and super low calorie (in case you are counting) as each marshmallow comes out at between 30-45 calories, depending on the toppings you have put on! So you can’t even feel the slightest bit guilty for indulging in a box (or two…) of these cute crunchy-and-chewy chocolate bites. I think I just found my new favourite dessert…
So how did I make these Chocolate Coated Marshmallow Drops?
Well, first off I put a cocktail stick into each of my marshmallows so I had something to hold them by. You can also use cake-pop sticks dipped in a little melted chocolate if you want to keep the sticks in the marshmallows, but I wanted mine to be litter-free and be able to store them in glass jars as gifts.
Then I measured out my toppings and put them in separate bowls and saucers. I did a rough amount as I wasn’t too sure how much I would need, but in my recipe below I have put the equivalent of what I used, so you know how much you will need. Of course, you don’t have to cover them with anything if you don’t want to, as they look just as great with a layer of pure chocolate as they do with all the sprinkles and crushed biscuits.
You can for as many different toppings as you like – chopped nuts, crushed biscuits or banana chips, a light sprinkling of sea salt, granola, chopped dried fruit such as dates or raisins, melted chocolate swirls, the list is endless! Just follow your taste buds and go for your favourite flavours, or go with the colour scheme of the room or event you are serving these at.
I wanted a mixture of toppings, and decided on desiccated coconut (to represent snow), multi-coloured sprinkles (they are so fun I couldn’t no use them!), crushed chocolate digestive biscuits, and red, white and dark chocolate for drizzling over. Continue reading to learn how to make red coloured chocolate.
Next I weighed out my white and dark chocolate into glass bowls, and melted them over saucepans of simmering water until they were silky smooth and shiny.
When you do this, it is very important that the bottom of the glass bowl does not touch the water in the saucepan. If it does, it will burn the chocolate as it melts, and you will end up with a bowl of lumpy chocolate that is unrescuable. Not fun…
There we are, perfectly melted chocolate! It took a lot of will power not to sit there with a spoon and devour the entire thing, still hot form the stove… oh gosh I am practically drooling just thinking about it!
Taking another small bowl from my store cupboard, I removed 3 tablespoons of the white chocolate from the bowl and placed it in the new one. This was for the red ‘Santa Hats’ to go on top of one of my marshmallows as part of its decoration. Into it I poured 2 teaspoons of red food colouring and gave it a good stir up with a teaspoon.
I did this until there was no white left, adding more red colouring until it had reached as deep a shade of red as I liked. Because food colouring acts as a bonding agent (hence why it can be mixed into a cake batter, rather than float on top like oil), it sticks to the chocolate and can cause it to become far too thick and hard to spread. To overcome this, I added a tablespoon of vegetable oil and very gently stirred until the chocolate reached the same consistency as when it was first melted.
Now that all my toppings were ready, the fun part could start – marshmallow decorating! Doing each marshmallow individually, I dipped it first into my melted chocolate…
…and then rolled it in the topping I wanted. Easy? I think so.
I chose to make mine in seven different varieties – desiccated coconut a.k.a. the ‘Snowball’, multi-coloured sprinkle pop, white and dark chocolate swirl, cookie crumb crunch, ‘Santa Hats’ with red chocolate and coconut, dark chocolate and cookie crumb, and ‘Christmas Pudding Sprinkle’ with both dark and white chocolate and sprinkles.
Can you guess which one is which?
To make my Santa Hat Chocolate Covered Marshmallow Drops, I first dipped the marshmallows in white chocolate, and then waited for them to cool. Once set, I slowly poured a teaspoon of the red chocolate on top, twisting the marshmallow around as I did so in order for an even amount to go down the sides. Then I added a light sprinkling of desiccated coconut on the top, and I was done!
It is vital that you do not try to add the red chocolate topping, or drizzle any other chocolate over, before the first coat has totally set. If you do, you will find that the second layer of chocolate will merge with the first, and the marshmallow will look more like a chocolate-dropped-in-a-puddle, rather than a chocolate drop.
Once I had added the toppings, I needed somewhere to put my Chocolate Covered Marshmallow Drops so they could set. The problem was finding something to put them on, which wouldn’t ruin their decorations. I couldn’t just put them on a piece of parchment paper like most methods called for, otherwise the tops of the ‘Santa Hat’ and ‘White and Dark Chocolate Swirl’ marshmallows would be ruined. Oh what to do…
I thought about balancing them on glasses or up against a dish, but my cocktail sticks weren’t long enough for that and kept slipping because of the weight of the marshmallows. Then I found the perfect thing, an egg box! I punched a hole in each of the joining corners with another cocktail stick, and then placed my Chocolate Covered Marshmallow Drops in each one – perfect! They stayed upright and there was exactly the right distance in between each one to stop them from touching.
Disaster averted! Now all I had to do was wait for them to set. I put them in the coldest spot I could find, and two and a half hours later my Chocolate Covered Marshmallow Drops were set and ready to be wrapped into gifts.
Don’t they just make the most adorable little gifts and dessert bites? Feel free to use my recipe below whenever you like, they really are so much fun and something the whole family will enjoy making (and eating). Enjoy!
Chocolate Coated Marshmallow Drops
by The Country Kitchen
- One Packet of Jumbo Marshmallows
- 400g White Chocolate
- 200g Fairtrade Dark Chocolate, 70% cocoa solids
- x4 Chocolate Digestives, crushed
- 4 Tablespoons Multi-Coloured Sprinkles
- 4 Tablespoons Desiccated Coconut
- 3 Tablespoons Melted White Chocolate*
- 2 tsp. Red Food Colouring*
- 1-2 tbsp. Vegetable Oil*
- Place the marshmallows on a plate and stick a cocktail stick into the end of each one.
- Prepare your topping ingredients and separate them onto individual dishes.
- Break the white chocolate into cubes and melt in a glass bowl over simmering water, until it is shiny and smooth. Set aside, and then do the same with the dark chocolate.
- Put 3 tablespoons of the melted white chocolate in a small bowl, and stir in the red food colouring and oil with a teaspoon. Mix very well, adding more food colouring if needed until you have the desired shade. Note: the more food colouring you add, the thicker the chocolate will become. You can thin it out with a little vegetable oil (no more than 2 tablespoons) and stirring very gently until it is a runny consistency again.*
- Hold the marshmallows using the cocktail stick, and dip in the melted chocolate. Tap gently on the side of the bowl to remove any excess chocolate and roll in the toppings of your choice.
- Place the marshmallows top side up in a glass, or push the cocktail stick into an upturned egg box to keep the coated marshmallow from touching any surfaces.
- Leave to set for several hours in a cold place, or put in the fridge for 30 minutes if pressed for time.
- Remove the cocktail sticks from the marshmallows and serve at room temperature. If not eating immediately, store in an airtight container in between layers of greaseproof paper for up to three months.
* This step is optional and is only necessary if you want the red chocolate topped marshmallow like I used for one of my Chocolate Coated Marshmallow Drops.
How easy was that? And so fun too! These Chocolate Coated Marshmallow Drops are great for children to make, and are perfect if you need something to bring along to a party or get-together. They are especially good as children’s party food, as they can just pick them up and pop into their eager mouths, no plates required and no wrapping left behind! You will be the most popular guest after that and invited to every party thereafter I reckon! After all, every host loves mess-free foodie fun…
Have a lovely weekend everyone, and enjoy your guilt-free bites of Choco-mallow goodness.
Happy Baking x