Chocolate Marshmallow Wheels Food

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

CHOCOLATE MARSHMALLOW WAGON WHEELS

Steps:

• In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
• Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
• Wrap in plastic wrap and chill for 30 minutes.
• Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
• Transfer the cookies to a cooling rack to completely cool.
• Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
• In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
• Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
• Add the gelatine water to the sugar syrup and stir well.
• Whisk the egg white until it is white and frothy, but not yet drying out.
• Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
• Put aside to cool and until needed.
• In a heatproof bowl over hot water melt the dark chocolate.
• Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
• Match together one cookie with jam and one with marshmallow to create a sandwich.
• Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

CHOCOLATE-COVERED MARSHMALLOW COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flours, salt, baking soda, baking powder, and cinnamon. In a large bowl, using an electric mixer, beat butter and brown sugar on high, scraping down bowl as needed, until light, 4 minutes. Add egg and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined.
• Drop dough by tablespoonfuls, 3 inches apart, onto two parchment-lined baking sheets. With the bottom of a measuring cup dipped in flour, flatten cookies to 2 inches in diameter. Bake until dry and set, about 7 minutes, rotating sheets halfway through. Remove from oven and top each cookie with a marshmallow half. Bake until marshmallows are soft, 2 minutes.
• Remove from oven and, with a metal spatula, gently flatten each marshmallow. Let cookies cool completely on sheets on wire racks.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. Place one cookie at a time on tines of a fork, submerge in chocolate, then tap fork on edge of bowl to remove excess. Place on wire rack set over a baking sheet. Let cookies set in refrigerator, about 10 minutes.