Chocolate Dipped Marshmallows (Print View)
Fluffy marshmallows coated in rich chocolate and finished with your choice of toppings for a sweet treat.
# What You'll Need:
→ Marshmallows
01 - 20 large marshmallows
→ Chocolate Coating
02 - 7 oz high-quality dark or milk chocolate, chopped
03 - 1 tbsp coconut oil or unsalted butter (optional)
→ Toppings (optional)
04 - 2 tbsp sprinkles
05 - 2 tbsp shredded coconut
06 - 2 tbsp finely chopped nuts, such as pistachios or almonds
07 - 2 tbsp crushed cookies or graham crackers
# Step-by-Step Directions:
01 - Line a baking sheet with parchment paper.
02 - Insert a skewer or lollipop stick into each marshmallow.
03 - Melt chocolate and coconut oil or butter in a heatproof bowl over simmering water, stirring until smooth. Alternatively, microwave in 30-second intervals, stirring between each until fully melted.
04 - Dip each marshmallow into the melted chocolate, allowing excess to drip off.
05 - Sprinkle chosen toppings over the coated marshmallows immediately while chocolate is still wet.
06 - Place dipped marshmallows on the prepared baking sheet.
07 - Let stand at room temperature for 20 to 30 minutes or refrigerate for 10 minutes until the chocolate is set.
08 - Serve immediately or keep in an airtight container at room temperature for up to 3 days.
# Expert Suggestions:
01 -
- Takes less than an hour from start to finish, making last-minute dessert dreams actually possible.
- Surprisingly forgiving, so even if your dipping technique is messy, they still look intentional and elegant.
- The texture contrast between crispy chocolate shell and soft marshmallow never gets old no matter how many times you make them.
02 -
- Cold marshmallows from the fridge crack the chocolate coating, so let them sit at room temperature for a few minutes first—this detail changed everything for me.
- Chocolate that's too thick won't coat evenly, but chocolate that's too hot causes the marshmallow to start melting, so temperature matters more than you'd think.
03 -
- Keep a small cup of warm water nearby while dipping—if the chocolate gets too thick mid-way through, a quick dip of your fingers and rubbing the chocolate bowl keeps it workable without starting over.
- If you mess up a dip or the chocolate cracks, let it set and then re-dip—the second coat covers imperfections and actually creates a sturdier shell.