Marshmallow Hot Chocolate Truffles Recipes

Steps:

• Spray 9x5-inch loaf pan with cooking spray; line pan with cooking parchment paper allowing paper to overhang sides of pan.
• Place chocolate chips in medium heatproof bowl. In very small saucepan, heat cream until bubbles begin to form around edge of saucepan (do not heat to boiling).
• Pour hot cream over chocolate chips in bowl. Cover bowl; let stand about 5 minutes. Beat with whisk until smooth. Spread in loaf pan; dot with as many marshmallows as you like. Refrigerate at least 5 hours or overnight to set enough to cut.
• Cut truffle into rectangles using sharp knife.
• To make hot chocolate, in each mug mix about 3/4 cup hot milk with a few of the truffles-use as many as you want to make your perfect cup.

Steps:

• Line shallow baking pan with parchment paper; set aside. Place wafers and cocoa mix in food processor bowl; pulse wafers into fine crumbs. Add pudding and Reddi-wip; pulse until mixture comes together and forms a ball. Add marshmallows; pulse until marshmallows are cut into small pieces.
• Roll wafer mixture into 1-inch balls; place on pan. Freeze 30 minutes or until set.
• Place morsels and oil in small microwave-safe bowl. Microwave on HIGH 30 seconds; stir. Microwave on HIGH 30 seconds more or until softened; stir until mixture is melted completely. Roll a truffle in mixture until evenly coated. Remove with fork, letting excess drip off. Place on pan. Immediately sprinkle with some colored sugar, if desired. Repeat with remaining truffles. Refrigerate 1 hour or until firm. Store in airtight container in refrigerator.

Steps:

• Place chocolate in a microwave-safe glass bowl. Melt chocolate in the microwave, stirring every 30 seconds, until smooth.
• Dip marshmallows, one at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans.
• Let stand at room temperature 1-1/2 to 2 hours or until chocolate is set.
• Store in airtight container at room temperature.

Steps:

• Melt chocolate as directed on package. Dip marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of waxed paper. Sprinkle with nuts.
• Let stand at room temperature 1-1/2 to 2 hours or until chocolate is firm.

Steps:

• Melt chocolate as directed on package.
• Dip marshmallows, one at a time, in chocolate, turning evenly to coat each marshmallow. Gently shake off excess chocolate.
• Place marshmallows, in single layer, on sheets of wax paper. Sprinkle each with about 1 teaspoons of the pecans.
• Let stand at room temperature 1 1/2 to 2 hours or until chocolate is set. Store in air tight container at room temperature.