I didn't think anything could top my Chocolate Peppermint Cups until I made THESE Chocolate Peppermint MARSHMALLOW Cups! Ohhh, that extra layer of fluff marshmallow adds so much deliciousness to these no-bake holiday treats!
Follow our instructions for best results!
Melt milk chocolate in microwave or a double boiler until creamy and smooth. If microwaving be sure to pause and stir every 15 seconds until completely melted.
Scoop about ½ tablespoon of melted milk chocolate into a pepper or silicone muffin mold. You will need 12 muffin molds. Freeze for 10 minutes.
Add the marshmallow fluff to a pastry bag or ziplock bag. Cut a small opening at the tip of the bag enough that your finger can pass through.
When the milk chocolate is set, add a dollop of marshmallow fluff on top. To do this simply twist the bag as you release the marshmellow fluff on to the milk chocolate forming a circle nearning the edge of the chocolate cup. Freeze for 10 minutes.
Meanwhile, melt the white chocolate in microwave or double boiler, similarly to step one with milk chocolate. If the white chcolate looks dry add a teaspoon of coconut oil.
Add a ½ tablespoon of white chocolate covering all or most of the marshmallow. You can also drizzle instead. Add peppermint sprinkles while the chocolate is still soft. Freeze for 10 minutes to set.