3.5 oz Campfire Marshmallows
½ cup Heavy cream
½ cup Whole milk
¾ cup Dark chocolate chips (good quality is a must)
For a seasonal twist, add:
1 pinch Cinnamon
1 pinch Allspice
Serve with pumpkin pie
In a saucepan, combine the marshmallows, milk and heavy cream, and melt on low heat.
Pour the mixture over the chocolate chips and whisk together until fully melted. It will thicken and set up in the fridge after about an hour or two. Make sure it’s completely cold.
Next, whip for 3 or 4 minutes with a large balloon whisk or a mixer.
Pipe and serve!
Recipe & Photography by: Bake it with Mel
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