Creamy marshmallow, crunchy almonds, and chewy coconut, enrobed in a milk/dark chocolate coating.
Watch the video here.
INGREDIENTS
118g (2/3 cup) of chocolate chips or melting wafers.
21g (1/4 cup) of marshmallow cream
7g (4 tsp) of finely chopped sweetened coconut
10g (4 tsp) of finely chopped almonds
DIRECTIONS
Melt the chocolate .
Put a silicone mold on a rack and fill the cavities all the way to the top.
Flip the mold over and let the chocolate drain out onto a SilPat or a piece of parchment or waxed paper. Tap the bottom of the mold to help the chocolate find its way out.
Leave the chocolate in the mold and on the SilPat to set.
Spray the inside of a piping bag with cooking spray, and add the marshmallow cream to the bag using a spoon dipped in hot water.
When the chocolate has set, pipe some of the marshmallow cream into the chocolate cup, keeping it below the top of the cup. You can use the back of a wet spoon to press it down, if necessary.
Remove the chocolate from the SilPat, remelt it, and mix in the coconut and almonds.
Pour the mixture over the marshmallow crème, making sure it gets to the edges of the cavities, and let it set.
