Dec 2011

Dark Chocolate + Peppermint Marshmallow Pops

These little gems have fulfilled a myriad of seasonal gift-giving needs, and if they were any easier to make, I’d be embarrassed. I was looking for a sweet seasonal something to offer my neighbors who have children and didn’t want to make something too sophisticated to appeal to kids. If you plan to entertain, consider displaying a sea of them on a large platter or cake plate as a festive addition to your party table.

I see innumerable incarnations of these little jewels in my future. Ooh, how I love thee! Let me count [some of] the ways. No chocolatey kidlet fingerprints because they come with a handle. They are easy and inexpensive so you can prepare oodles of them and give them in abundance. They’re gluten free! And unless they become overheated, they’ll hold up nicely for days… weeks even, should you need them to.

And lastly… you didn’t think I’d discriminate, did you? When enrobed in white chocolate these pops are just as enticing as the dark chocolate version.  I used the jumbo marshmallows for them and they are large enough to package individually in a cello bag for that little something. Keep a supply in your car so you’ll have them at the ready for your favorite barista at the Starbucks drive-thru, the front desk guy at the gym or the mailman.

Print This Recipe Print This Recipe

60% cocao Ghirardelli baking chips or [good] white chocolate
marshmallows [regular size or jumbo]
crushed candy canes
lollypop sticks

Prepare a baking sheet with a piece of wax paper and set aside. Melt the chocolate in a small bowl over boiling water, stirring frequently. Remove the bowl once melted and move to work area. Maintain water temp in case you must return the bowl of chocolate to rewarm. Place each marshmallow on a flat surface and press the stick into it to achieve the most upright look rather than holding it in your hand. Be sure to press all the way in without popping out the other side. Quickly dip into melted chocolate, rotating as necessary to coat entire marshmallow. Holding above the bowl of chocolate, tap and twirl to allow excess chocolate to  drip from marshmallow. Positioned above the bowl of crushed peppermint, sprinkle peppermint over pop while swirling to reach all sides. Immediately place onto the wax paper covered baking sheet and when filled, place in refrigerator for 10 minutes or until the chocolate has hardened. Store in cool place until serving.

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