Mint Mallow Chocolate Cups Recipes

MINT-MALLOW CHOCOLATE CUPS

Mint-Mallow Chocolate Cups image

These cute filled chocolate cups get gobbled up whenever I set them out. The fluffy mint filling pairs well with the chocolate.

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup semisweet chocolate chips
12 large marshmallows
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
3 drops red or green food coloring
Dash salt
1/2 cup heavy whipping cream
3 tablespoons crushed peppermint and/or spearmint candies, divided

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.

Nutrition Facts : Calories 89 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 16mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MINT MALLOW CUPS

Chocolate Mint Mallow Cups image

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

Provided by Land O'Lakes

Categories Candy Dessert Mint Dessert

Yield 10 servings

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 250 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 65 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Sugar grams, Protein 2 grams

MALLOW-MINT HOT CHOCOLATE

Mallow-Mint Hot Chocolate image

Number Of Ingredients 6

Ingredients

4 to 5 cups nonfat dry milk powder
1/2 to 3/4 cup baking cocoa
3/4 to 1 cups sugar
11 cups water
2 teaspoons peppermint extract
marshmallow

Steps:

Combine all ingredients in 4 1/2 to 6-quart slow cooker. Cover and cook on low heat 3-4 hours, stirring occasionally. Makes 10-15 servings. Serve with mint chocolate chips or a small peppermint candy cane.

Nutrition Facts : Nutritional Facts Serves

MINT-MALLOW SANDWICH COOKIES

Mint-Mallow Sandwich Cookies image

A lightened version of Whoopie Pies, with a peppermint twist to make them Christmas-y. Kids love them! Instead of adding peppermint extract and red food coloring, you can add 1/2 cup crushed peppermint candies to the marshmallow fluff. $mdash;Dion Frscher, Ann Arbor, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

1/3 cup butter, softened
1-1/4 cups sugar
1 large egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking soda
FILLING:
1/3 cup marshmallow creme
1/8 teaspoon peppermint extract
1 drop red food coloring, optional

Steps:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg white and vanilla. Combine the flour, cocoa and baking soda; gradually add to sugar mixture, and mix well., Shape into 3/4-in. balls; place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool completely., In a small bowl, combine the marshmallow creme, extract and, if desired, food coloring. Spread on the bottoms of half of the cookies; top with remaining cookies. Store in an airtight container.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 35mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

DARK CHOCOLATE MINT FUDGE

Dark Chocolate Mint Fudge image

Categories Candy Milk/Cream Chocolate Dairy Dessert Christmas Winter Chill Bon Appétit

Yield Makes 2 dozen

Number Of Ingredients 11

Ingredients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup marshmallow creme
1 1/2 ounces unsweetened chocolate, chopped
1/2 teaspoon peppermint extract
1 1/2 cups sugar
3/4 cup sweetened condensed milk
1/3 cup water
1/3 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
24 candied violets* (optional)
*Available at cookware stores and specialty foods stores.

Steps:

Line 9 x 5-inch loaf pan with foil, overlapping sides. Place first 4 ingredients in metal bowl. Mix sugar, milk, water, cream and butter in heavy 3-quart saucepan. Stir over medium-low heat until sugar dissolves. Brush down sugar crystals from sides of pan using pastry brush dipped into water. Increase heat to high; bring to rolling boil. Reduce heat to medium-high; stir slowly with wooden spoon until clip-on candy thermometer registers 232°F, about 9 minutes. Pour boiling mixture over ingredients in bowl; do not scrape pan. Stir vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 2 minutes (mixture should still be very soft and glossy). Immediately pour fudge into prepared pan; smooth top with rubber spatula. Refrigerate fudge until firm enough to cut, about 2 hours. Lift fudge from pan, using foil as aid. Fold down foil sides. Trim ends of fudge. Cut into 24 pieces. Press candied violet into center of each, if desired. (Can be made 1 week ahead. Chill in airtight container. Serve at room temperature.)

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