As thick as the ganache filling in chocolate truffles, this chocolate ganache marshmallow frosting and filling tastes like chocolate caramel but is not chewy. This mixture makes one of the most decadent desserts I have had in quite a while. The only problem is that it is so addictive! Enjoy all you want and have a chicken salad for dinner.
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This recipe is available to everyone.
Chocolate Ganache Marshmallow Frosting – Filling
- 1 recipe Chocolate Ganache* using 1 cup heavy cream (or full-fat coconut milk) (Enjoy Life chocolate chips for dairy-free)
- 8 large gluten free marshmallows cut in quarters (or small marshmallows – 1.5 ounces/43g) (Jet-Puffed brand)
Make the chocolate ganache in a bain marie (heat-proof bowl over a saucepan of “simmering” water) or in the microwave on medium (#5) stirring ever so often to prevent the chocolate from seizing up. It seizes up when it overheats, even in a bain marie, if the water boils.
Once the chocolate melts, add the marshmallows and microwave
on Power No. 5, stopping and stirring every 80 seconds for 5 – 7 minutes or until
the marshmallows melt. If you don’t mind some small bits of marshmallow left
that are not melted, feel free to stop when you’re ready.
Pour over a cake, chill and then whip with an electric mixer to use as frosting, or chill and use a filling. In my case, I poured it on a crust and chilled and then topped. The filling took about 8 hours to firm up enough to become as thick as truffles. You can also use this to make truffles.
*Kirkland brand of chocolate chips are no longer dairy free unless your store is carrying the older verion in the white bag. The new bag is mostly red.