Chocolate Mint Mallow Cups
Chocolate Cups Ingredients:
1 cup real semi-sweet chocolate chips
10 (2-inch) foil baking cups
1/2 cup milk
24 large marshmallows
1/8 teaspoon salt
1 teaspoon vanilla
1/8 teaspoon peppermint extract
6 drops red food color
1 cup whipping cream
1/3 cup crushed starlight peppermint candies, reserve 1 tablespoon
Melt chocolate chips over low heat in 1 quart saucepan, stirring occasionally,
until chips are melted (4 to 5 minutes). Place 10 baking cups in muffin pan.
Using pastry brush, coat inside of each cup evenly with melted chocolate to
about 1/8 inch thick, bringing coating almost to top of cup but not over edge.
Refrigerate until firm (at least 30 minutes).
Meanwhile, combine milk and marshmallows in 2-quart saucepan. Cook over low
heat, stirring occasionally, until marshmallows are melted (8 to 12 minutes).
Remove from heat; stir in salt, vanilla, peppermint extract and food color.
Refrigerate, stirring occasionally, until mixture mounds slightly when dropped
from a spoon (about 40 minutes).
Meanwhile, beat whipping cream in medium bowl at high speed, scraping bowl
often, until stiff peaks form. Stir marshmallow mixture until smooth. Gently
stir marshmallow mixture and crushed peppermint candies into whipped cream.
Spoon 1/3 cup marshmallow whipped cream mixture into each chocolate cup.
Refrigerate until set (at least 2 hours).
Carefully remove foil liners from chocolate cups. To serve, sprinkle with
reserved 1 tablespoon crushed candies. Store refrigerated.
TIP: Stirring marshmallow mixture occasionally during chilling will help prevent
separation of mixture.
Yield: 10 servings