This recipe, if you can even call it a recipe, almost didn’t make it to the pages of Espresso and Cream. I got to dipping marshmallows in chocolate one night to satisfy a sweet tooth craving, never really thinking of sharing the idea with anyone else, but when J. arrived at my apartment last week his enthusiastic reaction made me do a double take. “You’re going to put these on the blog, right?” he asked.
And so in the name of ease, yumminess, and practicality, I am posting chocolate covered marshmallows. Not because they’re revolutionary, cutting edge, or will change your world, but because they will satisfy your sweet tooth in a majorly easy way. They also travel well and would be beautiful packed in a box and served as a gift like chocolate truffles. So here’s to Wednesdays and making life a little simpler.
Chocolate Covered Marshmallows
24-30 large marshmallows
8 oz. white chocolate, chopped
2 tsp. vegetable or canola oil
*Place chopped chocolate in a microwave-safe bowl. Microwave on high in 20 second intervals until chocolate is melted. Stir in the oil until well combined.
*Drop marshmallows, one at a time, into the melted chocolate, using a spoon or a fork to be sure marshmallow are completely covered on all sides. Lift the chocolate covered marshmallows one at a time with a fork and place on waxed paper or parchment paper. Sprinkle with chocolate sprinkles while chocolate is still soft.
*Allow chocolate to harden, at least 2-3 hours. To speed up process, place in the fridge to harden. Store in the fridge until ready to eat.