24 ready-made round Crispy Hors D'oeuvres/Dessert Shells,
(approximately 1-inch in diameter and 1-inch deep)*
7 oz. jar marshmallow creme
10-12 ounces good quality bittersweet baking chocolate (see tip below)
Walnuts, coarsely chopped
You will need:
2 medium size baking sheets
1). Line 2 baking sheets with wax paper.
2). Fill dessert shells with marshmallow cream; even with top edge of shells. Place on wax paper lined baking sheets.
3). Fill the bottom of a double boiler with 1 inch of water, and bring to a slow simmer on medium heat. Break chocolate up into 1 inch pieces and melt in top of double boiler.
4). Pick up marshmallow filled shells with kitchen tongs, and dip completely into melted chocolate. Let any excess chocolate drip back into top of double boiler.
5). Place chocolate dipped shells on wax paper lined baking sheets.
6). Let chocolate set for about 15-20 minutes at room temperature, then sprinkle tops with chopped nuts (optional).
7). Place baking sheets in refrigerator for at least 1 hour for chocolate to set completely.
8). Serve chilled or at room temperature. Store in airtight container in a cool, dry place.
Makes: 24 chocolate covered marshmallow filled cups.
1). Any type nuts can be substituted for the walnuts.
2). Semisweet chocolate can be substituted for the bittersweet chocolate.
3). White Chocolate or Milk Chocolate can also be used, but make sure to stir it continuously while melting, as white chocolate or milk chocolate may become unmanageble if not stirred constantly.
I found crispy Hors D'oeuvres/Dessert Shells at my local supermarket in the baking section. The shells that I used are called Siljans Croustades Crispy Shells for Hors D'oeuvres & Desserts, and are made in Canada. The box contains 24 shells; weighing 1.4 oz (40 grams).
They can be purchased online at: http://www.leesmarket.com/
Or Contact Them At:
Chef's Pantry at
796 Main Road
P.O. Box 3329
Westport, Massachusetts, 02790
Recipe By: Diana Baker Woodall and Kenneth Woodall
Date: October 6, 2002