The fluffiest marshmallow cloud, covered in a crispy chocolate shell and sprinkled with coconut; these Marshmallow Snowballs are a must for the holiday season! But here’s the thing….they’re that quick and easy to make (not to mention ridiculously delicious and impressive!) That you’re going to want to make them all year ’round!
I’ve always been a sucker for those chocolate marshmallow snowballs in the supermarket, but you know what? These guys are that easy to make, plus they’re a gazillion times better than the store bought ones! So why not make your own delicious Marshmallow Snowballs? The flavour is incredible, the texture is to die for….and you cover them with the best quality chocolate you can get (nobody has time for that cheap crap!). You’ll never go back to store bought again! Trust me!
WHAT YOU NEED TO MAKE YOUR OWN MARSHMALLOW SNOWBALLS
EQUIPMENT:
- Silicone molds -preferably 70mm half spheres, but any size will work
- Stand mixer with whisk attachment
- Disposable piping bag with (optional) 1A piping tip
- Rubber spatula
- Small microwave safe jug (not glass) to melt chocolate
INGREDIENTS:
- Gelatine sheets -I use McKenzies sheets, which are available from the supermarket. I find sheets cleaner and easier to use than powdered gelatine.
- Caster sugar
- Sea salt
- Vanilla paste
- Milk chocolate
- Dessicated coconut
WHY YOU’RE GOING TO LOVE THESE SNOWBALLS
- They’re super easy to make
- They have the most delicious vanilla flavour and no gelatine taste at all
- The chocolate shell is the perfect crispy layer to compliment that fluffy marshmallow
- They make a perfect addition to your dessert course this Christmas
- The leftover chocolate and coconut can be turned into coconut rough!
I know you’re going to love these Marshmallow Snowballs! They’re so fun and festive and I guarantee they are going to be a huge hit this Christmas! But seriously, you won’t be making them just for Christmas -they’ll be on a heavy rotation!
And please, if you make my Marshmallow Snowballs, be sure to leave a comment or a rating on my recipe below! I love hearing from you and will make sure I answer any questions you may have. If you do make this recipe, please tag me on Instagram! I’d love to see what you’ve made!
For more sweet favourites, please check out:
Chocolate Peppermint Slice an all-time childhood fave
Peppermint Brownie Cookies my super easy (and award-winning!) Christmas Brownie Cookies
Marshmallow Snowballs
Ingredients
Vanilla Marshmallow
- 4 sheets gelatine I use McKenzie's gelatine sheets (from the supermarket)
- 48 g water
- 64 g water
- 180 g caster sugar
- 1 tsp vanilla paste
- pinch sea salt
Plus
- 250 g milk chocolate I use couverture callets, but any good quality chopped chocolate is also fine
- 1 cup dessicated coconut to decorate
Instructions
Vanilla Marshmallow
- Soak the gelatine leaves in enough cold water to cover the leaves. Let it sit for 5 minutes.
- After 5 minutes, squeeze out the gelatine leaves and place them in a small mixing bowl of your stand mixer. Attach the whisk attachment and add the 64g of water to the gelatine leaves. Whisk on medium.
- While the gelatine is whisking, place the 48g of water in a small saucepan, along with the caster sugar. Over low heat, bring the mixture to a boil, making sure all of the sugar has dissolved.
- Turn the mixer to low and gradually add the sugar syrup down the side of the bowl to avoid splashes.
- Add the vanilla and sea salt. Turn the mixer to high and whisk for another 10 minutes. Marshmallow will be thick, but still thin enough to pipe.
- Very lightly spray your molds with cooking spray *see note
- Transfer to mixture to a piping bag (either fitted with a 1A nozzle, or just ship the end of the bag off) and pipe into the half sphere molds. (this recipe will make around 10 large snowballs, depending on the size of your mold)
- Place molds into an airtight container and leave to set for 12 hours (I leave them overnight). Alternatively, you can cover the marshmallow with cling wrap, but just spray it very lightly to avoid it sticking.
Dip and Decorate
- Gently peel off the plastic wrap, then remove the marshmallow from the molds. I find wearing disposable gloves and easing and lifting the marshmallow out works best. Leave aside while you melt the chocolate.
- Place chocolate into a microwave safe container (not glass though, as it retains heat and can cause the chocolate to overheat). Start with one minute, then give the chocolate a good stir. Continue with 20 second bursts, stirring well in between and only until the chocolate has just melted. *see notes
- Place the coconut in a small bowl, one that will collect the coconut as you sprinkle it over the marshmallow.
- One by one, dip the marshmallows into the chocolate and lift out with a fork. Tap the fork a few times on the side of the bowl to shake of excess, then hold the fork over the coconut, sprinkling the top and sides with coconut. Place onto a sheet of baking paper to set. Repeat with remaining marshmallows.
- Store snowballs in a sealed container. As the marshmallow is coated in chocolate, it can keep for a couple of weeks (but mine only last a day or 2!)
Notes
- not all silicone molds are created the same and I've had varying results with different molds. For that reason, I now spray my molds very lightly with canola oil. This will make unmolding much easier. Also, I have 3 different 70mm sphere molds, but some are deeper than the others, which is why the quantity of snowballs is approximate.
- glass retains heat and can cause the chocolate to overheat and not temper correctly. The chocolate should be heated until it's almost melted -stirring it will help melt the chocolate and avoid it being overheated.
- you will have a little bit of chocolate left over (and it will likely have some coconut in there!). Add some more coconut to the chocolate, then spread it on a sheet of baking paper to make coconut rough
0 Comments