Chocolate Dipped Marshmallows (Printable version)
Fluffy marshmallows coated in rich chocolate, topped with nuts, sprinkles, or coconut for a sweet treat.
# What you need:
→ Marshmallows
01 - 24 large marshmallows
→ Chocolate Coating
02 - 7 ounces semi-sweet or dark chocolate, chopped
→ Toppings (optional)
03 - 1/3 cup chopped nuts (pistachios, almonds, hazelnuts)
04 - 1/3 cup sprinkles
05 - 1/4 cup shredded coconut
06 - 2 tablespoons crushed freeze-dried raspberries
# How To:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Insert a wooden skewer or lollipop stick into each marshmallow securely.
03 - Place chopped chocolate in a heatproof bowl and melt gently over simmering water using a double boiler, stirring continuously until smooth, or microwave in 20-second intervals, stirring between each.
04 - Dip each marshmallow halfway into the melted chocolate, allowing excess to drip off.
05 - Immediately sprinkle or roll the chocolate-coated portion of the marshmallow in your chosen toppings.
06 - Place dipped marshmallows upright on the prepared sheet and let them set at room temperature for 15 minutes or until chocolate firms.
07 - Serve immediately or store in an airtight container for up to 3 days.
# Expert Advice:
01 -
- They come together in minutes with zero baking skills required, yet everyone assumes you're a pastry chef.
- You get to play with toppings and flavors endlessly—make them once and you'll already be thinking of your next variation.
- They're the rare dessert that looks impressive on a plate but tastes even better than it looks.
02 -
- Don't let your chocolate get too hot or it can seize and become grainy—keep that water at a gentle simmer, never a rolling boil.
- Dip quickly and decisively; hesitation means drips and pooling chocolate instead of that smooth, professional-looking coat.
- Toppings work best if they go on within seconds of dipping, while the chocolate is still slightly warm and sticky enough to grab them.
03 -
- If your chocolate starts to thicken as it cools, set the bowl back over the warm water for a few seconds to loosen it up without overheating.
- The difference between good and great is using real chocolate instead of melting chocolate or chocolate chips—it costs a little more but tastes noticeably better.