Ingredients
The following ingredients have 4 Servings
- 20 marshmallows (pink and white) (See Note 1)
- 100 g (3.5 oz) white chocolate, chopped into even-size pieces (See Note 2)
- 3 tbsp edible rose petals (optional) (See Note 3)
- 25 g (1/3 cup) freeze-dried strawberries, finely chopped (See Note 4)
Instruction
- Place the chocolate into a bain-marie or heatproof bowl which sits over a pan of barely simmering water. Make sure the bowl does not touch the water or the chocolate may burn. As well, be careful that no steam or water gets into the chocolate or it will seize, becoming thick and grainy and not suitable to use in this recipe.Stir with a spatula or metal spoon until the chocolate has almost melted. Do not use a wooden spoon as it may have retained moisture. Remove the bowl from the saucepan and stir once or twice. The residual heat will melt the remaining chocolate.
- Set the chocolate aside for about 5-10 minutes to cool before dipping the marshmallows. If you have melted the chocolate in a heavy, glass bowl, it may take longer to cool. If the chocolate is not cool it will run off the marshmallows or may even begin to melt them.
- Meanwhile, place the lollipop/cake pop sticks into the marshmallows being careful to not go all the way through.
- Place the rose petals into a small bowl and place the finely chopped, freeze-dried strawberries into a separate small bowl.
- Dip a marshmallow into the chocolate and swirl. Remove from the chocolate, continue to slowly swirl and allow the excess chocolate to drip off.
- Wait for a minute or two for the chocolate to solidify slightly, then sprinkle the marshmallow with the rose petals or strawberries. Stand in a shallow jug/glass or, you could also use a bowl of rice, a cake pop stand, new florist foam or Styrofoam.Repeat for each marshmallow.
- The Chocolate Covered Marshmallows are best eaten the day they are made but can be kept in an airtight container in a cool, dry place for 3 days. Store in the refrigerator in hot weather.
