Chocolate Mint Mallow Cups
A little extra time is needed for these individual mint delights, but everyone will praise the results.
60 min.prep time
1 cup real semi-sweet chocolate chips
10 (2-inch) foil baking cups
1/2 cup milk
24 large marshmallows
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon peppermint extract
6 drops red food color
1/3 cup crushed starlight peppermint candies, reserve 1 tablespoon
Melt chocolate chips over low heat in 1 quart saucepan, stirring occasionally, until chips are melted (4 to 5 minutes). Place 10 baking cups in muffin pan. Using pastry brush, coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, bringing coating almost to top of cup but not over edge. Refrigerate until firm (at least 30 minutes).
Meanwhile, combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, until marshmallows are melted (8 to 12 minutes). Remove from heat; stir in salt, vanilla, peppermint extract and food color. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon (about 40 minutes).
Meanwhile, beat whipping cream in medium bowl at high speed, scraping bowl often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently stir marshmallow mixture and crushed peppermint candies into whipped cream. Spoon
1/3 cup marshmallow whipped cream mixture into each chocolate cup. Refrigerate until set (at least 2 hours).
Carefully remove foil liners from chocolate cups. To serve, sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.
TIP: Stirring marshmallow mixture occasionally during chilling will help prevent separation of mixture.
Nutrition Facts (1 serving)
Dietary Fiber: 1g
Recipe #4481©1995Land O'Lakes, Inc.