Chocolate Coffee Mallow Cups Recipes

CHOCOLATE MINT MALLOW CUPS

Steps:

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

CHOCOLATE PEANUT BUTTER CUPS

Steps:

• Trim 12 paper muffin cup liners to half of their height.
• Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
• In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.

MINT-MALLOW CHOCOLATE CUPS

Steps:

• In a microwave, melt chocolate chips; stir until smooth. Brush evenly on the inside of 18 foil miniature muffin cup liners. Refrigerate until set. Add a second coat of chocolate; chill until set. , Meanwhile, in a small saucepan over medium-low heat, cook and stir marshmallows and milk until marshmallows are melted. Remove from the heat. Stir in the extracts, food coloring and salt. Cover and refrigerate for 1 hour or until thickened. , Carefully peel liners from the chocolate cups and discard. In a large bowl, beat cream until stiff peaks form. Fold in marshmallow mixture and 2 tablespoons crushed candies. Spoon into chocolate cups. Sprinkle with remaining candies. Store in the refrigerator.

CHOCOLATE COFFEE MALLOW CUPS

Steps:

• Dissolve coffee granules in water in medium saucepan. Add marshmallows and chocolate; cook and stir on low heat until marshmallows are melted and mixture is well blended.
• Refrigerate 45 min. or until mixture begins to thicken, stirring occasionally. Stir in COOL WHIP.
• Spoon into 6 dessert dishes. Refrigerate 4 hours or until firm.

HOT CHOCOLATE MARSHMALLOW COFFEE

Steps:

• Stir together the coffee and hot chocolate; mix until blended.
• Top with the marshmallow whip. Add a dash of cinnamon if desired.
• Serve hot.

CHOCOLATE MARSHMALLOW CUPS

Steps:

• Put the paper liners in the muffin pans .
• Put 8 marshmallows in the bottom of each paper liner.
• Put chocolate chips, peanut butter and margarine in a saucepan. Put saucepan on the burner and turn on the stove to low.
• Stir until everything is mixed and melted.
• Remove saucepan from heat. Turn off burner.
• Spoon the chocolate mixture over the marshmallows.
• Put the pans in the refrigerator until the chocolate is hard.