It’s snowing again. At least a foot of snow is blanketing the streets and grass which means another day home. Snowed in. To keep from going stir crazy I made these easy chocolate cups filled with a healthier type of marshmallow. It only requires two ingredients and a candy mold.
If you’ve been following me on Facebook or here, you know one of my favorite ingredients is a product called Rice Mellow.
Made by a local company called Suzanne Specialties, Rice Mellow is a healthy clean eating version of marshmallow made with brown rice syrup instead of corn syrup. In fact, I like it so much, I can eat it by the spoonful right out of the tub. It’s not widely available outside of health food stores but can be purchased here.
To make approximately 10 cups you will need:
6 ounces good dark chocolate. The higher the cacao the better.
5 ounces or half a tub of Suzanne’s Specialties Rice Mellow
Either a miniature muffin tin lined with mini baking cups or a peanut butter cup candy mold
Melt chocolate in microwave for 1 minute stir and reheat for 30 second intervals until melted and smooth. Do not overheat or the chocolate will burn. Fill chocolate cups 1/2 full with melted chocolate. With a small paint brush (one that is used only for food and not for paint), paint the sides of the cups with chocolate so rice mellow will not be visible when unfolded. Refrigerate for 20-30 minutes or until chocolate is set and hard.
Spoon in 1 teaspoon of rice mellow. Smooth out to release air bubbles. Reheat leftover chocolate until melted and spoon on top of cups until rice mellow is completely covered. Be sure to seal any gaps with chocolate. Refrigerate again for another 30 minutes until chocolate is hard and set.