Chocolate Covered Marshmallow Pops
These delightful chocolate covered marshmallow pops combine fluffy marshmallows with rich chocolate coating and fun decorations. Perfect for parties, gifts, or a special treat, they're easy to make and customize for any occasion.
Ingredients
- 12 large marshmallows fresh and soft
- 8 oz high-quality chocolate dark, milk, or white chocolate
- 1 tsp coconut oil optional, for smoother chocolate
- 12 lollipop sticks or paper straws
- Optional toppings
- ¼ cup sprinkles any variety
- ¼ cup crushed nuts pistachios, almonds, or peanuts
- ¼ cup shredded coconut toasted or untoasted
- ¼ cup crushed cookies Oreos or graham crackers
- 2 oz contrasting chocolate for drizzling
Instructions
- Insert a lollipop stick or paper straw halfway into each marshmallow. If the marshmallows are very soft, freeze them for 10 minutes to firm up.
- Prepare a workspace by lining a baking sheet with parchment paper. Set up small bowls with your chosen toppings.
- Chop the chocolate into small, even pieces and place in a heatproof bowl.
- Set up a double boiler by placing the bowl over a pot of simmering water (make sure the bottom of the bowl doesn't touch the water). Alternatively, melt the chocolate in the microwave in 30-second intervals, stirring between each.
- If using, add the coconut oil to the chocolate and stir until completely melted and smooth. For best results, keep the temperature between 100-115°F.
- Dip each marshmallow into the melted chocolate, rotating to coat completely. Tap gently to remove excess chocolate.
- Immediately roll the chocolate-covered marshmallow in your chosen toppings or leave plain for a classic look.
- Stand the pops upright in a styrofoam block or tall glass filled with uncooked rice to set. Alternatively, lay them on the parchment-lined baking sheet.
- If adding a chocolate drizzle, melt the contrasting chocolate using the same method. Transfer to a small plastic bag, snip a tiny corner, and drizzle over the set pops.
- Allow the chocolate to set completely at room temperature, about 20-30 minutes.
Notes
For best results, use fresh marshmallows and high-quality chocolate with at least 60% cocoa content. To prevent the marshmallows from sliding off the sticks, freeze them for 10 minutes before dipping. Store in an airtight container at room temperature for up to 1 week. For gift-giving, wrap individual pops in cellophane bags tied with ribbon.
Nutrition
Calories: 165kcalCarbohydrates: 22gProtein: 1gFat: 9gSaturated Fat: 5gCholesterol: 2mgSodium: 25mgPotassium: 80mgFiber: 1gSugar: 18gCalcium: 20mgIron: 1mg
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