Chocolate Marshmallow Log
Another family favourite that never seems to last long ~ Chocolate Marshmallow Log!
- - 1 bag mini marshmallows
- - 1 box semi-sweet baking chocolate
- - 1 can sweetened condensed milk
- - 1 bag unsweetened coconut
- - Waxed paper
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget
In the top of a double broiler (or a pot with a non-plastic bowl on top of it) melt the chocolate, stirring frequently.
While chocolate is melting get the coconut ready by spreading it out on a long plate or tray.
Put the whole bag of mini marshmallows in a very big bowl.
When chocolate is melted, stir in the condensed milk and mix well. Mixture will thicken. Very carefully remove the bowl/pot from top of the double boiler.
Let the chocolate cool for 5-10 mins and then pour it all over the marshmallows. Mix them well until each marshmallow is coated well.
Tear two long sheets of waxed paper, about 18 inches long each.
This part can be tricky: You're going to use half the mixture and drop it by spoonful into a long line along the coconut. Try to keep it neat so that you have a nice log after. Use your hands to cover the log totally with coconut. Verryyyyy carefully, transfer the log to the waxed paper sheet. I find it easiest to form the log by wrapping it up like a burrito and squeezing the log all over until the entire thing is one uniform shape. If you like you can unwrap it (which is pretty easy) and if you see any places that need more coconut on the outside, sprinkle some more on, then wrap back up. Do the same process with the other half.
Transfer the logs to a baking sheet or tray and put in the freezer. Freeze for at least half an hour *. When ready to serve, remove from freezer and slice the logs while it is still frozen **.
* This is a great recipe for making ahead of time and keeping in the
freezer; we usually keep a few logs in our freezer during the holidays
for unexpected company - the slices of marshmallow defrost after
only a few mins, but are also delicious while still firm and cold!
** Using a very sharp, straight knife is much easier and less messy than
using a serrated knife.
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Chef Tips and Tricks
Looking for something indulgent? These velvety chocolate beetroot cakes will hit the spot.
- 1.3 cups beetroot
- 2 eggs
- 2 tablespoons oil
- Juice of 1/2 lemon
- 4/5 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- Melted dark chocolate
- Preheat the oven to 350° F.
- Put the beetroot, eggs, oil and lemon juice in a food processor, and blend until smooth.
- In a bowl, whisk together the flour and sugar.
- Add the blended beetroot mixture, and mix until smooth.
- Add the baking powder and mix until fully incorporated.
- Pour the batter into silicone cake moulds.
- Bake for 30 minutes, or until you a pick comes out clean.
- Top with melted dark chocolate, and enjoy!