Chocolate Marshmallow Puffs
Make and pour marshmallow recipe, flavoured as preferred, into 24 moulds. Suitable moulds are plastic or stainless steel egg poacher cups, such as the ones provided in the Amway Queen cookware set, or you could use non-stick muffin pans. When the marshmallow is set cover the pans with plastic cling-wrap (making sure the cling-wrap touches the marshmallow to stop it drying out) and store these somewhere safe, but not in the fridge.
Biscuit (Cookie) Base:
Cream butter and sugar, add egg and beat well. Sift in flour and raising agents. Use cake mixer to combine or mix by hand. Turn out onto floured board, knead until smooth, roll out thinly and cut out rounds with a fluted 7.5 mm (3") biscuit (cookie) cutter. The recipe should make 24. Cook at 150° C (about 300°F) until lightly browned. When cold melt about 2 cups of dark chocolate chips (takes about 2 minutes in a microwave) and spread it over the bottoms of the biscuits. (If you don't have a microwave put the chips in a basin and stand the basin in a saucepan of hot water over a low heat, stirring with a fork until all the chips are melted.) When the chocolate has set store the biscuits in an airtight container. Toast the coconut (about half a cup) in a microwave or under a grill, stirring frequently. Once it's started to brown it can burn very quickly. Cool and store until required.
Just before you want to serve the Chocolate Marshmallow Puffs, place one marshmallow puff on top of each biscuit and press the top of the marshmallow into the toasted coconut.
Tip: If the marshmallow won’t come out of the pans easily, dip the bottoms of the pans in hot water (or hold them briefly under hot running water) to loosen the marshmallow. This also gives a good surface for the coconut to stick to. Or spray the moulds before pouring the marshmallow in them. The ones in the photo below came from sprayed moulds.
Back to Recipe page