EASTER GREETINGS. It was rather fitting this week's recipe from BAKED features chocolate. And even more fitting that it also includes light, fluffy marshmallow. Both an Easter tradition and quite a winning combination. Peter seems to think so too.
This BAKED recipe is actually a Chocolate Egg Cup - the cup being mini-muffin liners. When Elaine told me she was trying her Martha Stewart egg molds, I thought "ingenious". Little did I know there was a box of these molds on my basement shelf (go figure). Melted chocolate lines the molds (or cups) and a marshmallow filling of sugar syrup whipped with gelatin sits inside. To top it off, more melted chocolate covers the filling and after a quick chill, these confections are ready to pop out and line your Easter basket - or dessert table.
I was rather impressed at how delicious homemade marshmallow is - even better sandwiched in-between bittersweet chocolate - ala Trader Joe's. Leftover melted chocolate lined some spring flower candy molds.