Homemade Mallo Cups Delight (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces milk chocolate
02 -
2 tablespoons coconut oil
03 -
1 cup marshmallow fluff
04 -
1/3 cup unsweetened, flaked coconut
→ Homemade Marshmallow Fluff
05 -
2 large egg whites
06 -
1/4 teaspoon cream of tartar
07 -
2/3 cup light corn syrup
08 -
1/2 cup granulated sugar
09 -
1/4 cup water
10 -
1/2 teaspoon vanilla extract
11 -
Pinch of salt
# Instructions:
01 -
Line a standard muffin tin with muffin liners. Chop the flaked coconut into small pieces.
02 -
Melt the chocolate over a double boiler or in the microwave in 30-second increments, stirring regularly to avoid burning. Stir in the coconut oil until melted.
03 -
Spoon 1–1 1/2 tablespoons of melted chocolate into the bottom of each muffin liner, spreading it up the sides. Sprinkle with 1 teaspoon of chopped coconut. Refrigerate or freeze for 20 minutes to set.
04 -
Spoon 1 1/2 tablespoons of marshmallow fluff into each chocolate cup. Sprinkle remaining coconut on top. Refrigerate or freeze for 20 minutes to firm.
05 -
Re-melt chocolate if firmed, then spoon it on top of the marshmallow layer in each cup. Smooth the top. Refrigerate or freeze for another 20 minutes before serving.
06 -
Whisk egg whites and cream of tartar with a mixer until frothy. Heat corn syrup, sugar, and water in a saucepan over medium heat until it reaches 240°F. Gradually add hot syrup to egg white mixture while mixing on medium speed. Add vanilla and salt, then increase speed to high and beat until stiff peaks form, about 5 minutes.
# Notes:
01 -
Keep the mallo cups refrigerated to prevent them from becoming messy at room temperature.