Chocolate Mallow Cups

• Gluten free

• Condiments

  • 1 Marshmallow fluff

• Baking & Spices

  • 1 Chocolate candy molds
  • 1 lb Dark chocolate

• Desserts

  • 1 Candy thermometer

Found on southernfatty.com

Description

Ingredients

• 1 pound dark chocolate, good quality (I used Callebaut Dark Belgian)
• marshmallow fluff
• chocolate candy molds (I used this one - silicone doesnt work as well for chocolate candy)
• candy thermometer

Directions

• Use the best quality chocolate you can get. This is critical to good candy!
• For best results, temper chocolate appropriately for type used. Good guide here.
• You will have a lot of leftover chocolate. Using a pound ensures proper temperature retention.
• Once chocolate is at appropriate temperature for use, pour into molds. Flip mold over and let excess drip out completely. Tap mold to get as much excess out as possible. See blog post images for example.
• Place flat and use spatula to remove all leftover chocolate from top of mold. Chill for 10 minutes.
• Place fluff in piping bag. Pipe into slightly cooled shells. Dont overfill, as it will expand slightly as it cools. Leave room for flat chocolate base to be applied.
• Immediately pour more chocolate over and scrape excess.
• Cool completely. If chocolate is tempered correctly, it shouldnt take long.
• Carefully flip and remove candy from molds. Enjoy!
• You can simply pour leftover chocolate out to cool and then reuse at a later time.
• Find more on SouthernFATTY.com