Ingredients:

  • 16 Large Jet-Puffed Marshmallows
  • 8 oz High-quality dark chocolate chips (60% cacao)
  • 1 tsp Refined coconut oil
  • 2 tbsp Crushed peppermint
  • 1/2 tsp Edible gold dust
  • 16 Bamboo skewers

Instructions:

  1. Thread one large marshmallow onto each bamboo skewer, stopping about halfway through. Note: Don't poke through the top or the chocolate will leak into the hole.
  2. Freeze your marshmallows for exactly 10 minutes before you start. This firms up the gelatin structure so they don't melt or deform when they hit the warm chocolate.
  3. Place 8 oz dark chocolate chips and 1 tsp coconut oil in a microwave safe bowl.
  4. Heat in 20 second intervals, stirring vigorously between each session until the mixture is molten and silky.
  5. Hold a skewer and plunge the marshmallow into the chocolate until it’s almost at the top.
  6. Lift the marshmallow and tap the skewer gently against the side of the bowl until the excess chocolate stops dripping.
  7. While the chocolate is still wet, sprinkle with crushed peppermint. Note: Do this quickly before the cold marshmallow sets the chocolate.
  8. Once the chocolate is matte and set (about 5 minutes), use a dry brush to highlight with gold dust.
  9. Place the skewers upright in your styrofoam block until the shell is hard and shatter prone.