Chocolate Mint Mallow Cups

Name: Chocolate Mint Mallow Cups
Prep time: 60 min
Total time: 3 h 55 min
Yield: 10 servings
Ingredients: Chocolate Cups; 1 cup semi-sweet chocolate chips; 10 (2-inch) foil baking cups; Filling; 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 cup Land O Lakes® Heavy Whipping Cream; 1/3 cup crushed starlight peppermint candies, reserve 1 tablespoon

A little extra time is needed for these individual mint delights, but everyone will praise the results.

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60 min

Prep Time

03 hrs 55 min

Total Time

servings

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Ingredients

Chocolate Cups

1 cup semi-sweet chocolate chips

10 (2-inch) foil baking cups

Filling

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 cup Land O Lakes® Heavy Whipping Cream

¹/₃ cup crushed starlight peppermint candies, reserve 1 tablespoon

How to make

STEP 1

Melt chocolate chips in 1-quart saucepan over low heat, stirring occasionally, 4-5 minutes or until chips are melted. Place 10 baking cups into muffin pan. Coat inside of each cup evenly with melted chocolate to about 1/8 inch thick, using pastry brush, bringing coating almost to top of cup but not over edge. Refrigerate 30 minutes or until firm.
STEP 2

Combine milk and marshmallows in 2-quart saucepan. Cook over low heat, stirring occasionally, 8-12 minutes or until marshmallows are melted. Remove from heat; stir in salt, vanilla, peppermint flavoring and food color. Refrigerate, stirring occasionally, 40 minutes or until mixture mounds slightly when dropped from spoon.
STEP 3

Beat chilled whipping cream in chilled 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 mixture into each chocolate cup. Refrigerate 2 hours or until set.
STEP 4

Carefully remove foil liners from chocolate cups. Sprinkle with reserved 1 tablespoon crushed candies. Store refrigerated.