Chocolate Dipped Marshmallows (Printable)

Fluffy marshmallows coated in rich, glossy chocolate with your favorite toppings.

# What You'll Need:

→ Marshmallows

01 - 24 large marshmallows

→ Chocolate Coating

02 - 7 oz semisweet or dark chocolate, chopped
03 - 1 tbsp coconut oil or unsalted butter

→ Optional Toppings

04 - 1/2 cup finely chopped nuts (pistachios, almonds, or hazelnuts)
05 - 2 tbsp sprinkles
06 - 2 tbsp shredded coconut
07 - 2 tbsp crushed graham crackers

# Step-by-step:

01 - Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
02 - Push a lollipop stick or wooden skewer into the center of each marshmallow, being careful not to pierce through the top.
03 - Combine chocolate and coconut oil or butter in a heatproof bowl. Melt using a double boiler over simmering water or in the microwave in 20-second intervals, stirring frequently until completely smooth and glossy.
04 - Holding each marshmallow by the stick, dip it into the melted chocolate. Rotate to coat evenly, then gently tap against the bowl edge to remove excess chocolate.
05 - Immediately sprinkle or roll the chocolate-coated marshmallows in your chosen toppings while the chocolate is still wet for best adhesion.
06 - Stand the dipped marshmallows upright on the prepared baking sheet, ensuring they don't touch each other.
07 - Refrigerate for at least 30 minutes until the chocolate is completely set. Serve chilled or allow to come to room temperature before enjoying.

# Expert Advice:

01 -
  • The combination of fluffy marshmallow and snappy chocolate creates this incredibly satisfying texture contrast
  • They're ridiculously simple to make but look impressive enough for gift giving or party platters
  • You can customize them endlessly based on what's in your pantry or what people actually like
02 -
  • Humidity is your enemy here, because these will get sticky and sad in moist weather
  • The chocolate needs to be warm but not hot, or it'll slide right off the marshmallows
  • Work quickly once you start dipping, because the chocolate thickens as it cools
03 -
  • If your chocolate seizes (gets grainy), whisk in a teaspoon of oil and it usually smooths right out
  • Caramel filled marshmallows are next level, especially when paired with dark chocolate and sea salt
  • A fork works better than fingers for transferring coated marshmallows to the baking sheet

Go back