16 ounces quality dark chocolate , chopped or chips (454 grams)
8 ounces quality milk chocolate , chopped or chips (227 grams)
2 ½ teaspoons unflavored gelatin (1 envelope, 28 grams)
1 cup granulated sugar (200 grams)
2 teaspoons vanilla extract
⅛ teaspoon salt
⅓ + ¼ cups water , divided (138 ml, 4.5 fl oz)


1.In a large heat proof bowl set over a small sauce pan of simmering water, melt the dark and milk chocolate, stirring frequently until smooth. Remove from heat and stir with a spatula for a few minutes to release the heat.
2.Arrange 40 small paper liners (about 1 inch wide) on a baking sheet. Use a small spoon or scoop to fill each paper liner with chocolate about ⅓ full. Use a small brush to bring the chocolate up the sides of the liners, almost to the top. Let set for about 1 hour.
3.In the bowl of a stand mixer, sprinkle the gelatin over the ⅓ cup cup of cold water. Meanwhile, heat the remaining ¼ cup of water and sugar in a small saucepan over medium heat. Stir to dissolve the sugar, then stop stirring once it comes to a boil. Add a candy thermometer and cook the sugar until it reaches 235°F.
4.Add the sugar to the gelatin mixture and whisk on low for 30 seconds. Increase speed to medium high and beat for 5 minutes. Add the vanilla and salt and mix on medium high speed until light and thickened, just before soft peaks form, about 2 more minutes.
5.Immediately pour the marshmallow mixture into a clean pastry bag fitted with a small plain tip. Pipe into the chocolate shells, to about ¾ full.
6.If the remaining chocolate has hardened, return it to the double boiled and stir until melted and smooth. Pour a small spoonful of chocolate over the tops of the marshmallow in the cups and let set for 1 hour until hardened.
7.The chocolate marshmallow cups will keep in an airtight container in a cool place for 1 week.
8.Note: For better support while you make the candies, use two paper liners for each one.

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