Well, these may be bunny molds here, but you better believe these yummy chocolate covered homemade marshmallows will be getting made again for Christmas! The homemade melt-in-your-mouth marshmallow is perfect coated in a crisp chocolate shell. Special occasions only, in my opinion. ;) Perfect for gifts or a party! Enjoy!
Temper your chocolate, as instructed here, and fill 2-3 silicon or plastic chocolate molds with tempered chocolate. I used a 54% bittersweet chocolate for these chocolates here.
While chocolate sets, prepare your marshmallow (this is 1/2 a batch of my regular homemade marshmallow recipe):
In a small, deep saucepan, combine the following over medium heat. Cook, stirring, until syrup reaches 238 F - 240 F on a candy thermometer:
A bite out of a delicious, fresh, homemade marshmallow-filled chocolate bunny. Yum!
Chocolate Covered Homemade Marshmallows
Temper your chocolate, as instructed here, and fill 2-3 silicon or plastic chocolate molds with tempered chocolate. I used a 54% bittersweet chocolate for these chocolates here.
Chocolate-filled molds
While chocolate sets, prepare your marshmallow (this is 1/2 a batch of my regular homemade marshmallow recipe):
Combine in a mixer with whisk attachment:
1/4 cup cool water
1 pkg. + 1/2 pkg. (1/4 oz each) unflavored gelatin
In a small, deep saucepan, combine the following over medium heat. Cook, stirring, until syrup reaches 238 F - 240 F on a candy thermometer:
1/4 cup cool water
3/4 cups sugar
1/2 cup light corn syrup
pinch salt
*Note: I find heating to 240 F takes ~20-30 minutes, and will go in phases of seeming not to increase in temperature to suddenly jump up 5-10 degrees. So, make sure you’re paying attention, particularly towards the end.
Remove from heat. With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase speed to high and whip until closer to room temperature, about 8-10 minutes.
This is how the gelatin and boil-sugar mixture will look initially.
Keep whisking and it will fluff up and look like delicious marshmallow fluff.
When there's about 2-3 minutes left for the mixing, add:
1/2 tsp vanilla
The mixing will have cooled the marshmallow down quite a bit. You do not want this to be really hot while you are piping into your chocolate molds, or you'll melt the chocolate and ruin the temper. However, I found that by the time it beat for 10 minutes and I placed it into a bag for piping, it had cooled down sufficiently.
Using a couple small piping bags, fill with marshmallow and cut a small corner off the bag. Pipe carefully into the molds, filling edges and corners first before filling the rest of the mold. You can dip your finger in some water to flatten/fix the marshmallow before it cools too much to adjust. However, you want to use VERY little water, because you are working with chocolate. You want to avoid the water touching the chocolate.
Let the marshmallows rest at room temperature 30-60 minutes, to dry out a bit before melting and topping with chocolate. (You can temper this chocolate, if desired, or just melt and pipe. I usually do this and don't worry about the bottoms looking as nice as the tops or being as nice and crisp.)
Once the chocolate has set (you can place it in the refrigerator to help it set), tap out or un-mold the marshmallow-filled chocolates. These stay nice and fresh tasting for a couple weeks, if they can last that long. (I wouldn't know if they are fresh beyond that point since we've never managed to have any survive past two weeks). Enjoy!
The mixing will have cooled the marshmallow down quite a bit. You do not want this to be really hot while you are piping into your chocolate molds, or you'll melt the chocolate and ruin the temper. However, I found that by the time it beat for 10 minutes and I placed it into a bag for piping, it had cooled down sufficiently.
Using a couple small piping bags, fill with marshmallow and cut a small corner off the bag. Pipe carefully into the molds, filling edges and corners first before filling the rest of the mold. You can dip your finger in some water to flatten/fix the marshmallow before it cools too much to adjust. However, you want to use VERY little water, because you are working with chocolate. You want to avoid the water touching the chocolate.
Marshmallow carefully piped into the chocolate molds.
Let the marshmallows rest at room temperature 30-60 minutes, to dry out a bit before melting and topping with chocolate. (You can temper this chocolate, if desired, or just melt and pipe. I usually do this and don't worry about the bottoms looking as nice as the tops or being as nice and crisp.)
Once the chocolate has set (you can place it in the refrigerator to help it set), tap out or un-mold the marshmallow-filled chocolates. These stay nice and fresh tasting for a couple weeks, if they can last that long. (I wouldn't know if they are fresh beyond that point since we've never managed to have any survive past two weeks). Enjoy!
Freshly tapped out marshmallow-filled bunnies. Yummmm...
For a laugh - I tried to pipe homemade peeps, rolling them in colored sugar. Unfortunately, I didn't actually look at a picture of a peep before piping these, so I ended up with mutant ghost peeps.
They actually tasted A-MAZING - despite looking absolutely horrible. I don't normally like the sugar covered marshmallows.
