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Mint-Mallow Chocolate Cups Recipe

Mint-Mallow Chocolate Cups Recipe photo by Taste of Home

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These cute filled chocolate cups get gobbled up whenever I set them out. The fluffy mint filling pairs well with the chocolate.

This recipe is:

Diabetic Friendly

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Mint-Mallow Chocolate Cups Recipe

Prep: 1 hour + chilling

Yield: 18 Servings

60 60

Ingredients

1 cup (6 ounces) semisweet chocolate chips
12 large marshmallows
1/4 cup whole milk
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
3 drops red or green food coloring
Dash salt
1/2 cup heavy whipping cream
3 tablespoons crushed peppermint and/or spearmint candies, divided

Directions

In a microwave, melt chocolate chips; stir until smooth. Brush evenly on the inside of 18 foil miniature muffin cup liners. Refrigerate until set. Add a second coat of chocolate; chill until set.
Meanwhile, in a small saucepan over medium-low heat, cook and stir marshmallows and milk until marshmallows are melted. Remove from the heat. Stir in the extracts, food coloring and salt. Cover and refrigerate for 1 hour or until thickened.
Carefully peel liners from the chocolate cups and discard. In a large bowl, beat cream until stiff peaks form. Fold in marshmallow mixture and 2 tablespoons crushed candies. Spoon into chocolate cups. Sprinkle with remaining candies. Store in the refrigerator. Yield: 1-1/2 dozen.

Nutritional Facts 1 chocolate cup equals 89 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 16 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Mint-Mallow Chocolate Cups in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p73

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin

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Mint-Mallow Chocolate Cups

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Reviewed on Mar. 26, 2013 by A.Cullen

Diabetic friendly?!!! It contains chocolate, and not the low sugar variety, and MARSHMALLOWS which are so high in sugar, I use them to treat hypoglycaemia.

Reviewed on Jan. 28, 2012 by maryvandorin

The chocolate gets soft pretty quick when out of the refrigerator.

Reviewed on Dec. 03, 2009 by Sydly

These are amazing and so easy! They're very refreshing after a big dinner when you don't want a heavy dessert. You HAVE TO use the foil cups though... trust me on this one! ;)