Chocolate Marshmallow Spoons Recipes

CHOCOLATE SPOONS

Steps:

• In a small heavy saucepan, melt chocolate chips and 4 teaspoons butter, stirring occasionally. Dip the bowl end of each spoon into chocolate; top each with four marshmallows. , Spoon remaining chocolate over marshmallows. Place on a waxed paper-lined plate. Refrigerate for 15 minutes or until set. Melt vanilla chips and remaining butter, stirring occasionally. Drizzle over chocolate spoons. Use as a stirring spoon with coffee or cocoa.

CHOCOLATE MARSHMALLOW SPOONS

Steps:

• In a small saucepan, melt chocolate chips and 4 tsp of the butter, stirring often.
• Turn off heat once smooth and dip the bowl ends of each spoon into the chocolate to coat.
• Immediately place 4 marshmallows on top.
• Using a spoon, pour any remaining chocolate over the marshmallows.
• Place on waxed paper set on a plate and chill until hardened, about 15 minutes.
• In a clean small saucepan, melt white chocolate chips with the remaining 1 tsp butter, stirring often until melted and smooth.
• Using a fork, drizzle the white chocolate over the chilled spoons.
• Chill until hardened, about 5 minutes.
• Store in fridge if not using immediately.

HOMEMADE CHOCOLATE MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
• Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
• Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

CHOCOLATE-DIPPED SPOONS

Steps:

• In a microwave-safe bowl, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Dip each spoon into chocolate; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; let stand until set., In a microwave-safe bowl, melt semisweet chocolate and remaining shortening; stir until smooth. Dip coated spoons into chocolate mixture; tap spoon handles on edge of bowl to remove excess chocolate. Place on waxed paper; sprinkle with coarse sugar. Let stand until set.

CHOCOLATE SPOONS

Steps:

• In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
• Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
• Wrap each spoon separately and store in a cool dry place,

CHOCOLATE SPOONS

Steps:

• Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
• Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
• Wrap spoons in plastic wrap or cellophane.

CRISPY CHOCOLATE-MARSHMALLOW TREATS

Steps:

• Butter an 8-inch square baking pan. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on both sides. Butter paper; set pan aside.
• In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. Let cool to room temperature; cut into 16 bars. (To store, keep in an airtight container at room temperature, up to 5 days.)

SURPRISINGLY NOT-TOO-BAD FOR YOU CHOCOLATE-MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat white sugar, margarine, and brown sugar together in a bowl using an electric mixer until creamy. Add egg white and vanilla extract; mix until well blended.
• Combine flour, cocoa powder, baking soda, and salt in a separate bowl. Add flour mixture to the sugar mixture gradually, using a wooden spoon to work the dough together. Stir in chocolate chips and pecans.
• Drop dough by the teaspoonful onto a baking sheet. Smoosh cookies down a little and make an indentation in the middle of each one. Place a small spoonful of marshmallow cream into the indentations.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely, about 30 minutes.