Fancy Chocolate Covered Marshmallows

Chocolate, Dessert, Hezzi-D original
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Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event.

Fancy Chocolate Covered Marshmallows are great for holiday parties

I’m sure you know that I love entertaining.   I like having people over because that means I can make a ton of pretty food, use some of my fancy cooking tools, and have a great time.  While I enjoy making desserts that take a lot of effort and really wow people, sometimes it’s just easier to make something that looks fancy but only takes a few minutes.

One thing I like to make that looks fancy but is really easy to make are Chocolate Covered Marshmallows.  I simply put them on a fancy pick and then use the pick to dip the marshmallows.   The great thing about dipping marshmallows is you can do whatever you want to them.  They can be dipped in chocolate and rolled in sprinkles, nuts, or chopped up candy.  They can be decorated with more chocolate.

Love the look of these fancy Chocolate Covered Marshmallows

These marshmallows were made to go on a tray with my chocolate covered strawberries and the whole platter wowed all of my guests.  It only took about 20 minutes to make both the strawberries and the marshmallows but they looked awesome.  The marshmallows were dipped in white chocolate then allowed to dry.  Then I took a piping bag of pink chocolate and simply swirled it around the marshmallows.   I then quickly sprinkled them with black edible glitter.

Decoraate marshmallows with white chocolate and pint and black details

They ended up looking elegant and went perfectly with my pink dipped strawberries.   So if you are looking for an easy but elegant looking dessert, give these chocolate covered marshmallows a try!

Fancy Chocolate Covered Marshmallows are great for holiday parties

Fancy Chocolate Covered Marshmallows

Marshmallows are dipped in white chocolate then decorated with pink chocolate and black edible glitter.
4.50 from 4 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Servings: 24 marshmallows
Author: Hezzi-D

Ingredients

  • 24 marshmallows
  • 24 fancy food picks
  • 1 1/2 c. white chocolate melts
  • 3/4 c. pink candy melts divided
  • black edible glitter

Instructions

  • Place a piece of wax paper on a table.
  • Place 1/4 c. pink candy melts in a microwave safe dish. Heat in 20 second intervals, stirring after each heating, until the candy is melted.
  • Dip a food pick into the pink candy and then into the marshmallow. Set on the wax paper to harden. (This should only take a few minutes)
  • Place the white chocolate melts in a microwave safe dish. Heat in 30 second intervals, stirring after each heating, until the chocolate is completely melted.
  • Dip a marshmallow into the white chocolate and allow the excess to drip off. Place the marshmallow on the wax paper to harden. Repeat with remaining marshmallows.
  • Place the remaining pink candy melts in the dish with the candy melts you have already used. Heat in 30 second intervals, stirring after each heating, until the candy is completely melted.
  • Pour the melted pink candy into a zip top baggie and snip off the edge. Hold a marshmallow by the pick and starting at the top, pipe a thin pink line around the marshmallow in a swirl. Quickly sprinkle with black edible glitter and place back on the wax paper. Repeat with remaining marshmallows.

Notes

A Hezzi-D Original Recipe
**I've found that I like to use the black glitter on some of the marshmallows and I like leaving some of them with just the pink swirl for a little variety.**

Pink and black fancy Chocolate Covered Marshmallows

Participants for Christmas Week:

 

Recipes from Day 1 of Christmas Week! Please visit all our talented participants:

Pistachio Brittle from Cravings of a Lunatic

Coconut Lemon Raspberry Bundt Cake from Desserts Required

Peppermint Bark from Poet in the Pantry

Eggnog Pound Cake from The Redhead Baker

Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut

Chocolate Fruit ‘n Nut Bites from All Roads Lead to the Kitchen

Fancy Chocolate Covered Marshallows from Hezzi-D’s Books and Cooks

Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips

Marzipan Fruits from The Little Ferraro Kitchen

Eggnog Truffles from Crumb: A Food Blog

Peppermint Fudge from The Bitter Side of Sweet

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Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic

Christmas Sweets and Treats from Food Done Light

Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts

Chanukah Olive Oil Cookies from Mother Would Know

Coconut Pralines from Food Lust People Love

Blueberry Overnight Sweet Rolls from My Catholic Kitchen

Chocolate Chip Shortbread Cookies from Daily Appetite

Chocolate Dipped Gingersnaps from Try Anything Once Culinary

Mini Red Velvet Cupcakes from That Skinny Chick Can Bake

Dark Chocolate Almond Cheesecake Cups from Savory Experiments

Bourbon Soaked Eggnog Cake from Cooking In Stilettos

Ginger Snap Cocktail from Food Babbles

Coquito Cinnamon Roll Bundt from Mind Over Batter

No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen

Easy White Chocolate Peppermint Fudge from Big Bear’s Wife

Easy Cream Cheese Cookies from Everyday Southwest

Gingerbread Cookie Bars from From Gate to Plate

Molasses Ginger Cookies from Karen’s Kitchen Stories

Apricot Spice Biscotti from Savoring Italy

Caramel Bacon Bark from Dixie Chik Cooks

Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart

Easy Macadamia Cashew Brittle from Aloha Flavor

5 Comments

4.50 from 4 votes (2 ratings without comment)

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