RCI-DS.003.0206.001
Marshmallow Truffles
Marshmallow Truffles from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultybeginner
Ingredients
- (12 ounce) package milk chocolate pieces1 unitmelted
- (10 ounce) package jet-puffed marshmallows1 unit
- Planter's pecans or peanuts⅔ cupchopped
Method
1
Line a baking sheet with parchment paper and set aside.
2
Melt the milk chocolate pieces in a microwave-safe bowl in 30-second intervals, stirring between each interval, until smooth and fully melted.
3 minutes
3
Cut each marshmallow in half using a sharp knife or kitchen scissors, lightly oiling the blade if the marshmallow becomes sticky.
4
Place the chopped pecans or peanuts in a shallow bowl.
5
Using a fork or dipping tool, dip each marshmallow half into the melted chocolate to coat completely, then allow excess chocolate to drip off.
6
Roll the chocolate-coated marshmallow in the chopped nuts until evenly coated on all sides.
7
Place the finished truffle on the prepared parchment paper and repeat with remaining marshmallow halves and chocolate.
8
Refrigerate the truffles for 10 minutes until the chocolate coating has set.
10 minutes
9
Serve at room temperature or chilled, as preferred.