Store bought mini pastry tarts filled with freshly made chocolate marshmallow whipped cream and topped with mini marshmallows. This is the ultimate quick, easy and delicious treat.
This recipe was inspired by hot chocolate, one of the most popular drinks during cold months with short days. The chocolate mixed through with marshmallow fluff. With just a small pinch of salt to help counteract any bitterness of the chocolate.
This recipe uses only a few simple ingredients: whipping cream, cocoa powder, marshmallow fluff and a pinch of salt. To make this start by placing the whipping cream, cocoa powder and salt into a bowl and using an electric mixer, whisk together until the cream starts to thicken and the chocolate is well combined. Once these are all mixed together and the cream has thickened, stir the marshmallow fluff through. I liked to add quite a lot to help give it a nice marshmallow taste but feel free to taste as you add and add a little more or less depending on personal preference.
Chocolate Marshmallow
I would recommend buying the best quality cocoa powder that you can, and always opt for cocoa powder over hot chocolate powder. It adds a better, stronger flavour to your bake and better quality powders are often easier to blend and don’t leave any grainy textures in baking. You can also completely customise the chocolate level. If you’re a chocolate lover, add a little extra, if you’re not such a fan then add a little less.
The hardest part of making these mini desserts is whipping the cream. I always struggle with getting that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat, not mixing it enough will leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally use an electric mixer and whisk on the lowest setting, checking it regularly to get the perfect spot.
Once ready, place a small amount of the chocolate marshmallow cream into the mini tart cases and top with roughly a a few (I used 3-4 mini marshmallows) for the perfect finishing touch.
I used mini pastry cases so that they’re more of a bite-size, canape type of dessert. But if you would prefer to use the larger pre-made pastry cases available in the shops, just adjust the amount of cream and compote accordingly.
It is best to store any leftovers in the fridge, and if you have any cream left over, this can also be stored in the fridge in an airtight container for 2 – 3 days.
Ingredients
- Store Bought Mini Tart Cases
- 150ml Whipping Cream
- 3 Heaped Tablespoons Cocoa Powder, sifted
- Pinch of Salt
- 3 1/2 Tablespoons Marshmallow Fluff
- Mini Marshmallow, for topping
Instructions
- Start by making the chocolate marshmallow whipped cream. Place the whipping cream, cocoa powder and pinch of salt into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape. Adding more or less cocoa powder depending on personal preferences.
- Stir through the marshmallow fluff until completely mixed through.
- Once ready place a heaped teaspoon of chocolate marshmallow whipped cream into the base of each tart case.
- To finish off, place 2-4 mini marshmallows to the top of the cream.
Notes
Store in the fridge and remove roughly 10 minutes before eating to allow the cream to warm up slightly. Any leftover cream can be stored in the fridge in an airtight container for 3-4 days.
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