Valentine Marshmallow Pops
Create sweet moments this Valentine’s Day with delicious marshmallow pops. These are super-fun to make, they look adorable and they taste great too.
Servings: 9 to 12
Equipment
- Lollipop Sticks or Paper Straws
- Sharp Knife or Kitchen Shears
Ingredients
- 9 marshmallows regular size
- 12 mini marshmallows for bears' ears and snouts
- ½ Cup Belgian milk chocolate measure before melting
- 1½ Cups Belgian white chocolate measure before melting
- oil-based candy color for coloring chocolate red and pink for accent marshmallows
- edible food marker black
- Valentine-themed sprinkles assorted
Instructions
For Mr Bear:
- To make Mr Bear, in a deep microwave-safe bowl or mason jar melt ½ cup milk chocolate and ½ cup white chocolate in 20-second increments, stirring well in between.
- Line a baking sheet or plate with wax paper. Set aside.
- Start by inserting a paper straw or lollipop stick into the base of a marshmallow.
- With kitchen shears or a sharp knife cut 3 marshmallows in half (this will be enough for 2 sets of ears and 2 snouts).
- Add the ears by attaching two mini marshmallow halves sticky side down to a large marshmallow.
- Add another half mini marshmallow where the snout should be on the large marshmallow. Reserve the remaining mini marshmallow halves for Mrs Bear.
- Carefully dip the bear head in the melted chocolate concentrating on the back and sides.
- Once coated, spoon chocolate over the front to cover the face and snout, allowing any excess chocolate to drip back into the bowl.
- Put the bear head on a wax paper-lined plate and refrigerate to set or pop in the freezer for 5 to 10 minutes.
- Once set, draw on a face using the edible black marker.
- Add a bow tie by applying a little bit of chocolate at the base of Mr Bear's neck.
- Apply 2 heart sprinkles with their points meeting in the middle.
- Add another tiny bit of chocolate and apply a gold pearl at the center of the bow tie.
- Tint the remaining white chocolate pink. Use a cocktail stick to apply cheeks to the bear.
- Allow it to set.
For Mrs Bear:
- To make Mrs Bear, use the remaining chocolate and prepared marshmallows from Mr Bear above.
- Start by inserting a paper straw or lollipop stick into the base of a marshmallow.
- Place the ears by attaching two mini marshmallow halves sticky side down to a large marshmallow.
- Add another half mini marshmallow where the snout should be on the large marshmallow.
- Carefully dip the bear head in the melted chocolate concentrating on the back and sides.
- Once coated, spoon chocolate over the front to cover the face and snout, allowing excess chocolate to drip back into the bowl.
- Put the bear head on a wax paper-lined plate and refrigerate to set or pop in the freezer for 5 to 10 minutes.
- Once set, draw a face using the edible black marker.
- Add a flower by applying a little bit of chocolate to one of Mrs Bear’s ears. Attach 3 heart-shaped sprinkles over the chocolate.
- Add another tiny bit of chocolate and apply a white pearl for the center of the flower.
- Add the cheeks with the remaining pink chocolate.
- Allow it to set.
Accent Marshmallows:
- To make the accent marshmallows, use the remaining pink chocolate or color some with red candy color.
- Add a marshmallow to a paper straw and dip in the pink or red chocolate then immediately coat in sprinkles. I used a Valentine's mix with hearts.
- Allow to set in the fridge on the wax paper-lined plate.
Notes
Coat them carefully: Resist the urge to just dip the whole bear head in the chocolate. The ears and snout will likely fall off. By dipping just the back of the head and and sides and then spooning the chocolate over the front you are guaranteed it will stay intact once set.
Melt chocolate gently: Be careful not to overheat your chocolate; it's best to use 15 to 20 second increments in the microwave and stir the mixture well in between, to melt the chocolate or chocolate chips gently.
Chocolate containers: Use a glass Pyrex measuring cup, deep bowl or small mason jar when melting the chocolate for the best results.
Melt chocolate gently: Be careful not to overheat your chocolate; it's best to use 15 to 20 second increments in the microwave and stir the mixture well in between, to melt the chocolate or chocolate chips gently.
Chocolate containers: Use a glass Pyrex measuring cup, deep bowl or small mason jar when melting the chocolate for the best results.
Nutrition
Calories: 147kcal | Carbohydrates: 33g | Protein: 1g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.01g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 0.4mg | Fiber: 0.5g | Sugar: 16g | Calcium: 0.2mg | Iron: 0.02mg
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