Marshmallow crispy hearts
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Guests 5 people
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Preparation 10 minutes
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Cooking 120 minutes
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Difficulty Easy
To make this recipe
Ingredients
- 200g of white marshmallows
- 150g of puffed rice
- 90g unsalted organic Grand Fermage butter
- 120 g of white chocolate
- 2 drops of red food colouring
- Sunflower oil
And don't forget to grade the recipe:
Preparation
- Melt the butter and marshmallows in a saucepan over low heat.
- Pour over the puffed rice and mix carefully.
- Spread the mixture on a pre-oiled baking sheet with a spatula.
- Let the mixture set for 2 hours in the fridge, then cut into hearts using a pastry cutter.
- Melt the white chocolate, set aside 3 spoonfuls, and colour the rest with the red food colouring.
- Partially dip the crispy hearts into the pink chocolate and place them on the baking sheet.
- Decorate the hearts with a line of uncoloured white chocolate using a small spoon or a small piping bag.
And don't forget to grade the recipe:
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