These marshmallows teacakes are the cutest addition to any festive feast! Made with Epic Snax’s Giant Toastin’ Marshmallows, they have a coconut biscuit base and an indulgent, rich dark chocolate coating which is then sprinkled in desiccated coconut. Above all, I love these because they’re small enough for a snack but are also great for after-dinner treats, to make with children, or as a nibble with a festive drink by the fire.
This post is kindly sponsored by Epic Snax.
What you’ll need to make these Marshmallow Teacakes:
You’ll need a few kitchen essentials which will help making these become super simple:
- can you buy Pregabalin over the counter A wire rack. A cooling rack is a great way to drizzle the chocolate onto your marshmallow teacakes and drain the excess without things getting messy.
- Greensborough Two large bowls. Place your wire rack over one of the bowls, so this can catch any excess chocolate. You can then switch your bowls and pour the excess over the remaining marshmallows.
- A frying spatula. This is going to make transferring your marshmallow teacakes from wire rack to parchment paper so much easier.
- A blowtorch. Even though this might be something you don’t need, hear me out. A blowtorch is a small investment that will consequently pay off big time. Think gooey, melty, brûléed marshmallows encased inside delicious dark chocolate. Now that’s what you really want!
- Cookie cutters. Round, fluted or scalloped cutters are my personal favourites for this recipe.
- Rolling pin. A baking essential, but if you don’t have one, simply use an empty wine bottle or straight-edged hi-ball glass.
- Parchment paper. The best thing to use to avoid any chocolate sticking and for easy removal of the marshmallow teacakes once they’ve set.
- A baking tray. This will go into the fridge with your marshmallow teacakes on for them to set and develop a crunchy outer shell.
- A sugar thermometer. If you want to temper your chocolate, you’ll need a thermometer to test the temperature. Not essential, but a nice to have.
Top tips for making these Marshmallow Teacakes:
- Don’t over-mix your biscuit dough. Bring it together with your hands and be sure not to handle it too much. Overworking your dough will cause your coconut biscuits to be tough!
- Melt your marshmallows. Trust me, this step is crucial for a toasty treat that’s delicious inside and out.
- Temper the chocolate. See my full instructions on how to temper chocolate below. If you’re feeling lazy, you can simply melt your chocolate in a heatproof bowl placed over a saucepan of simmering water. Then, pop the marshmallows teacakes in the fridge to firm up.
- Let the filling set. You might be tempted to add your coffee cream straight away, but waiting for the filling to set will create a neater, more uniform outcome. You also don’t want to add the cream if your filling is still warm, or the cream will melt.
- Dust generously with cocoa powder. Give your tart a generous dusting of cocoa powder to finish the look and hide any imperfections.
How to temper chocolate in the microwave:
If you’re feeling fancy, or simply want to learn a new skill, here’s how to take your chocolate from dull to glossy and shiny:
1. Firstly, put two-thirds of the chocolate in a microwave safe bowl, then melt at 50% power (usually around 300W) in 1 minute and then 30 second intervals, stirring between each interval, until melted and smooth. The chocolate should only be between 37 – 43C / 100 – 110F.
2. Secondly, add the remaining chocolate in small amounts while stirring. Always check that what you’ve added has melted completely before adding more. This will reduce the temperature of the melted chocolate and cause it to thicken slightly. Add small amounts of the unmelted chocolate is call “seeding” and creates that glossy, smooth finish you see on luxury chocolates.
See how I made these over on Instagram!
- 60 g caster sugar
- 115 g unsalted butter
- 150 g plain flour
- 40 g desiccated coconut plus extra for coating
- 24 Epic Snax Giant Toastin' Marshmallows
- 200 g dark chocolate preferably 70% or above
To make the biscuits
- Preheat your oven to 170C / 160C fan / 350F and line a large baking tray with parchment paper.
- Whisk the butter with the sugar using an electric whisk or a stand mixer until pale and creamy, then gently sift in the flour and the coconut, mixing again until it starts to just come together.
- Use your hands to gently bring the dough together into a ball, then flatten into a disc.
- Lightly dust your work surface and a rolling pin with flour and roll out your biscuit dough, turning and flipping as you go. It will be fragile, so as long as you have a good barrier of flour to prevent it from sticking to your surface, only turn and flip as much as you need to.
- Use a round cookie cutter the same diameter as your marshmallows to cut rounds from your dough, continuing until you have no dough left.
- Place on the baking tray and bake for 15 minutes until slightly golden. Remove from the oven and leave to cool on the tray for 10 minutes before removing to a wire rack to cool completely.
To make your teacakes
- Line a second baking tray with parchment paper. This will be where you'll transfer your chocolate marshmallow teacakes to in order to set.
- Place a marshmallow on each of the biscuits and then rest a wire rack on top of a large bowl. N.B. This will catch any excess chocolate when we pour it over our marshmallows.
- Either temper your chocolate in the microwave using the instructions above, or melt the chocolate in a heatproof bowl over a saucepan of simmering water, being careful that the water doesn't touch the bottom of the bowl.
- Place a marshmallow onto the wire rack and using a blowtorch, char your marshmallow to give it a gooey inside. Pour over the melted chocolate, being generous with your application. N.B. Excess chocolate can then be used to pour over subsequent marshmallows.
- Allow any excess chocolate to drip off the marshmallow teacake and then use a frying spatula to lift it from the wire rack and onto your prepared baking tray to set.
- Continue this process with the remaining teacakes, then sprinkle with dessicated coconut and place in the fridge to set before eating.
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