Friday, December 7, 2012
Chocolate Marshmallow Dreidels
You won't be spinning these tops unless you want chocolate all over the floor, but making these Chocolate Marshmallow Dreidels is a fun activity to do with children.
This recipe is adapted from Martha Stewart's recipe for Chocolate Marshmallow Dreidels. If you want to take it up a notch, make your own marshmallows or buy some high end marshmallows made with natural ingredients such as those from Recchiuti. The last time I made these I used Guittard 70% dark chocolate, but you can use any great organic fair-trade chocolate. For the white chocolate I used Green & Black's White Chocolate that's made with Madagascar vanilla. I also used Paul Newman's Own Organic pretzel sticks. They were a bit long, so I snapped them.
Apologies for the poor caligraphy. Practice makes perfect, and I'm a bit out of practice. :-)
CHOCOLATE MARSHMALLOW DREIDELS
12 chocolate kisses (I used Hershey's Kisses)
8 ounces melted dark semisweet chocolate (I used Guittard 70% cacao)
12 marshmallows (homemade or whatever you have)
12 thin pretzel sticks (I used Newman's Own)
2 ounces melted white chocolate (I used Green & Black)
1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
2. Cut small slit in bottom of each marshmallow (spray your scissors with PAM); insert 1 thin pretzel stick. Dip dreidels in dark chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
3. Fill plastic bag or pastry bag with melted white chocolate; cut a tiny opening in corner, and pipe Hebrew letters onto 3 sides of each dreidel. I used a pastry bag with a tip, but I should have practiced a bit first so I wouldn't have any drips.
4. Refrigerate at least 5 minutes or up to 8 hours before serving.