Chocolate Coated or Dipped Marshmallow are just that, a marshmallow dipped in melted chocolate. Depending on the location, chocolate coated marshmallow could vary in different ways, and sometimes even called with different name. Some variations comes with a biscuit base and a marshmallow on top while having the entire piece covered in melted chocolate. This is something that we have in the Philippines too.
Let us celebate Easter at home with this adorable Chocolate Coated Marshmallow. This is a great activity to make with your kids or any family member. Have everyone make their own version. Be creative and have fun making this Easter treat.
Hi Guys! Today I am sharing with you a simple Easter treat that you can make in less than 1 hour! This is a very easy treat to make, with only 3 basic ingredients and super fun to make. You can make this with your kids (if you have any), or make it with your friends. The good thing about this is you can make it anytime of the year, use different sprinkles to match the occasion that you are celebrating, or make it plain for everyday snack dessert. I love how this can be done so quickly and they are a great idea for adding in platter treats. You can hand them out to kids, or have them served in a platter, either way this is a guaranteed treat that both kids and adults will enjoy to eat.
Interesting Facts About Chocolate Covered Marshmallow
- Chocolate-coated marshmallow treats is also known as tea-cakes in other countries
- In Denmark the confection is known as a flødebolle (cream bun) and was in some parts, mostly in the Copenhagen area, of Denmark formerly known as a negerbolle (negro bun) or negerkys (negro kiss)
- Denmark is one of the largest producers of chocolate-coated marshmallow treats, producing approximately 800 million of these every year.
- In Slovenia, these confections are known as indijančki (literally “little Indians”
- In Israel, these confections are known as Krembo, or Creambo
What Type of Chocolate to Use?
This variation a very simple, no biscuit base, baking needed. Just melted chocolate, marshmallow and sprinkles. Since this uses very few ingredients, it is very important that you use a good quality chocolate. I used a wafer fondue chocolate that are great for dipping, this is a cheaper option, but if you are looking for the best type of chocolate for coating and dipping, look for the one called “couverture” chocolate. This is made specifically for melting and dipping, it solidify really quick and will give a nice not-sticky surface when it solidify. They are quite expensive than other chocolate but they really produce a nice end product. What you need to avoid is the manufactured chocolate bars as they are already a finished product ready to be eaten. If you can, try to avoid using chocolate chips as well as this type of chocolate are designed to stand the heat, it doesn’t melt easily. You will need to add butter to help melt it, and when it solidify, it leaves a sticky coating.
What are the Ingredients for Chocolate Coated Marshmallow
- Melting/Dipping Chocolate – You can use semi-sweet if you are not into dark chocolate
- Large Marshmallow
- Lollipop Stick
How to Make Chocolate Coated Marshmallow
- Melt the Chocolate – This can be done using microwave or on a stove top using a pan with simmering water. You can use chocolate wafers, or melting chocolate bars. if using chocolate bars, chop the chocolate in smaller pieces for easy melting
- Dip the Marshmallow – Dip the marshmallow while the melted chocolate are in runny consistency. If the chocolate starts to solidify, pop it in the microwave for few seconds to melt it again.
- Sprinkle Toppings – You can use any toppings that you like. Nuts, dried fruits are good options too. I used a pastel and chocolate sprinkles to match the Easter theme but you don’t have to. You can even keep it plain and simple. The only hing to remember, regardless what topping you use, work quickly while the chocolate coating is still wet so that the topping will stick to the marshmallow.
- Let the Coating Colidify – If you are in a hurry, you can chill it in the refrigerator for about 15 minutes. If you are not in a hurry and you are making this the day before, you can leave it overnight on the kitchen counter.
- 4 ounces Dark Chocolate (60 – 70%) – melted
- 12 Large Marshmallow
- Chop the Chocolate:Chopping chocolate into small pieces allows it to melt quickly and evenly. A large serrated knife creates small shards that melt easily. A large chef’s knife or a chocolate chopper works, too.
- Alternatively, if you are using chocolate wafers like what I used. you can skip the chopping and melt the wafers as is.
- Melt the Chocolate:
- Ban marie Method: Transfer the chocolate wafers or chopped chocolate in a heat poof bowl. Pour water in a pan and bring the water to a simmer. Turn-off the heat. Put the heat proof bowl on top of the pan, making sure the bottom of the pan touches the water, but make sure no water comes inside the bowl. Do not stir! Let the chocolate sit in bowl over the hot water, uncovered, until it is about 2/3 melted. Stir until completely melted: After the chocolate is about 2/3 melted, gently stir it and allow it to melt further. Letting the chocolate partially melt before stirring prevents creating large clumps of solid chocolate glued together by melted, now re-solidified chocolate.
- Microwave Method: Place the chocolate in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until melted.
- Coat the Chocolate: Push the marshmallow in the tip of lollipop stick. Dip the marshmallow in the melted chocolate then sprinkle with sprinkles of your choice while the chocolate coating is still wet. Arrange standing in a parchment line baking sheet. Pop in the refrigerator for about 15 minutes or until the chocolate coating solidify. If you are not it a hurry, just leave in on your counter until it solidify.
Keep in a cool place, away from sunlight or heat.
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Looking for a simple Easter cake to celebrate the Easter Sunday? Check out this Chocolate Sprinkles video.
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