Variety Flour Thursday: Homemade Mallo Cups
May 5, 2011
This week I’m celebrating Variety Flour Thursday by… not using flour? I’m justifying this post by thinking about the obscene amount of chocolate and fluffy marshmallow filling involved. I think you’ll understand! If you read this blog regularly, or even semi-regularly, you’ll know that I have a problem with candy. The problem is that I love it too much and sometimes overdo it, like little kids who really love cats but don’t know how to handle that love and end up squeezing them until they squeak or pulling on their tails until the cat runs away and hides for a week. Unfortunately for candy, it can’t run away and hide from me. The point of this little introduction is to point out that I love candy and this love translates into my wanting to learn how to produce it.
My candy-making skills are rudimentary at best, so I figure the only way to become a candy making whiz is to make lots and lots of candy. I’m starting off with a relatively easy project, recreating the Mallo Cup. It’s a simple concept, chocolate covered marshmallow, but the finished product is oh-so-cute in the little wrappers and reminds me of Pennsylvania, home of the original Mallo Cup. I had an absurdly fun time making these candies because you use a pastry brush to brush chocolate up the sides of the cups and you end up with chocolate all over your hands, your face, the table, you name it. Then the marshmallow filling gets everywhere and you find it for days. Even eating them is a fun experience, peeling the papers and having melty chocolate everywhere.
The cups I made were eaten in less than 24 hours, but I was thinking this would be a fun treat to make for gifts, either holiday or birthday, or some sort of finger food gathering. Imagine a party chock-full of candy and friends. This is getting out of hand. So, I leave to enjoy the recipe! Happy Variety (no) Flour Thursday, everyone!
Homemade Mallo Cups
(Recipe adapted from Baked Explorations)
Yields 40 to 60 candies
Notes: My batch yielded 40 candies, but I filled the mini cupcake papers very, very full. If you desire more candies, make sure to only brush the chocolate partially up the sides of the papers (instead of all the way up to the top). If you are able to find mini candy cup papers, then you will have a larger yield because those papers are smaller than mini cupcake papers. For each candy, you’ll need to use two cup-papers, so buy double the amount (if you make 30 candies, you’ll need 60 papers). Also, this seems kind of obvious but I feel like it needs to be said, you should use as high quality chocolate as possible. My rule for chocolate in baked goes is that if you don’t thoroughly enjoy it on its own, don’t use it, which especially applies in this case because you are straight up eating the chocolate you use. The last note is that this recipe is best with some sort of electric mixer and accurate candy thermometer on account of the marshmallow filling.
For chocolate shell:
16 ounces dark chocolate (60 to 72%), coarsely chopped
8 ounces milk chocolate, coarsely chopped
Mini cupcake papers or mini candy cup papers
For marshmallow filling:
1 envelope, or 2 ½ teaspoons, unflavored gelatin
1 cup granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1. Arrange 30 mini papers on a baking sheet, doubling them up for added stability.
2. In a double boiler, real or improvised using a non-reactive, heat-safe bowl, combine both the milk and dark chocolates. Melt chocolate, stirring frequently with a rubber spatula, until melted together and smooth.
3. Remove chocolate from heat and whisk for 15 to 30 seconds to release excess heat. Using a teaspoon, spoon melted chocolate into the bottom of each cup, filling cups a little less than one quarter of the way full.
4. With a pastry brush, brush chocolate from the bottom of each cup up the sides, completely covering the inside of the cup. Place cups in refrigerator to set while you make marshmallow filling. Since the chocolate coating is thin, they won’t need more than 15 minutes to set. Do not use all the chocolate, as you will need about the same amount to top cups once filled with marshmallow. Set chocolate aside.
5. Attach a small, plain tube tip to a pastry bag and set aside.
6. In the bowl of a mixer, pour 1/3 cup cold water and sprinkle gelatin over water.
7. In a small saucepan over medium heat, stir together sugar and ¼ cup water. Stop stirring and attach candy thermometer to side of pan. Bring mixture to a boil over medium-high heat, without stirring, until mixture reaches 235 degrees F.
8. Slowly pour hot sugar mixture into gelatin (I find the best way is to pour it down the side of the bowl into the bottom). Whisk mixture for 15 to 30 seconds to release excess heat.
9. Place bowl on stand mixer and, with whisk attachment, whisk on medium-high speed for 5 minutes. Add vanilla and salt and whisk for another 2 minutes. You don’t want marshmallow to reach soft peaks, so a looser mixture is quite all right. Keep an eye on it for desired texture. While marshmallow is being whisked, remove candy cups from fridge.
10. Working quickly, place marshmallow mixture in pastry bag. If using a 12-inch pastry bag, you’ll have to do this in two rounds.
11. Fill each candy cup with marshmallow ¾ of the way full.
12. (If chocolate has hardened, melt again in the double boiler.) Spoon chocolate over marshmallow filling, spreading it gently to sides of cup, covering marshmallow completely.
13. Place cups back in fridge to set completely, at least an hour.
Store cups in fridge, in an airtight container, up to 4 days. They are quite melty and don’t do well at room temperature for very long.