Cooking recipes - Desserts - How to make Chocolate, marshmallow and strawberry bites?
- 1/2 cup unsalted butter, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup of flour
- 1/3 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup strawberry jam
- 24 marshmallows, cut in half lengthwise
- 2 oz. bittersweet chocolate, coarsely chopped
- 2 oz milk chocolate, coarsely chopped
- 1 teaspoon vegetable oil
In a large bowl, using an electric mixer, beat butter with sugar until creamy. Beat in egg and vanilla. In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add the dry ingredients to the butter mixture and mix until the dough holds together. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Press dough evenly into 3/4-inch (2 cm) deep mini tart pans, using about 1 heaping teaspoon (about 10 mL) at a time. Refrigerate for 20 minutes. Prick bottom of crusts twice with a fork. Bake in preheated 350°F (180°C) oven for about 10 minutes or until lightly browned around the edges.
Immediately spread 1/4 tsp (1 mL) jam in each crust and top with a marshmallow half, cut side down. Continue baking in oven for about 2 minutes or until marshmallow is slightly melted (do not let brown). Place the bites on a rack. While the bites are hot, lightly press the marshmallows into the crusts to make them stick. Allow to cool for 5 minutes. Turn out onto the rack and let cool completely.
In a small heatproof bowl set over a pan of hot but not boiling water, melt the bittersweet chocolate and milk chocolate with the oil, stirring occasionally. Remove the pan from the heat. Dip the tops of the bites into the melted chocolate so that the marshmallows are well coated. Place the bites on the rack and let stand for 30 minutes or until the chocolate has hardened. (You can prepare the bites in advance and place them side by side in an airtight container. They will keep for up to 2 days at room temperature).