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Rocky Mountains

These little coconut-marshmallow mountains are so delicious, make a great gift, and forming them is just a matter of melting two different kinds of chocolate.
Yields 15x large or 30x small candies

 


 

Ingredients

 

  • 2 ¼ cups [340 g] Rogers' Chocolates Fondue and Baking Wafers, Milk
  • 3 tsp vegetable oil
  • 1 cup [110 g] chopped almonds, walnuts, or pecans
  • 1 cup [70 g] miniature marshmallows
  • 1 cup [170 g] Rogers' Chocolates Chocolate Chips, White
  • 2 Tbsp unsweetened shredded coconut

Directions

 

Line a baking sheet with parchment paper.

Melt the chocolate and 2 tsp of the vegetal oil together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and cool the chocolate to 95ºF [35ºC]. (Keep the water in the saucepan; you will use it again.) Add the almonds and marshmallows and stir until the mixture is smooth.

Drop the chocolate mixture by the rounded teaspoonful onto the prepared baking sheet. Form each candy into a peak shape by lightly pressing from the bottom up the sides. Refrigerate for 10 to 15 minutes until set.

Remove the candies from the refrigerator and spoon the cooled melted chocolate mixture over each mountain, allowing it to drip down like snow. Lightly press some of the shredded coconut on top of each candy. Refrigerate 5 minutes until set. Store in an airtight container in the refrigerator for up to 1 week.


This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.



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