Homemade Mallo Cups Recipe
Introduction
These homemade Mallo Cups offer a delightful blend of creamy marshmallow, rich milk chocolate, and toasted coconut. Perfect for chocolate lovers seeking a nostalgic treat made from scratch. They’re easier to make than you might think and sure to impress!
Ingredients
- 12 ounces milk chocolate
- 2 tablespoons coconut oil
- 1 cup marshmallow fluff (see instructions below to make your own)
- 1/3 cup unsweetened flaked coconut, chopped
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Line a standard muffin tin with paper liners. Chop the flaked coconut into small pieces for easy sprinkling later.
- Step 2: Melt the milk chocolate gently using a double boiler or in 30-second increments in the microwave, stirring between each. Stir in the coconut oil once the chocolate is melted.
- Step 3: Spoon about 1 to 1 1/2 tablespoons of melted chocolate into the bottom of each muffin liner. Use a spoon or pastry brush to coat the sides of the liners with chocolate. Sprinkle a teaspoon of chopped coconut evenly over the chocolate. Refrigerate or freeze for 20 minutes until firm.
- Step 4: Add about 1 1/2 tablespoons of marshmallow fluff into each chocolate cup. Sprinkle remaining chopped coconut over the fluff. Chill again for about 20 minutes until the marshmallow firms up.
- Step 5: If the remaining chocolate has hardened, gently reheat it. Spoon melted chocolate over the top of each cup to seal. Smooth the surface and chill for another 20 minutes before serving.
- Step 6: To make homemade marshmallow fluff: In the bowl of an electric mixer with a whisk attachment, beat egg whites and cream of tartar until frothy.
- Step 7: In a small saucepan, combine corn syrup, sugar, and water. Heat over medium until the mixture boils and reaches 240°F on a candy thermometer, about 5 minutes, stirring occasionally.
- Step 8: With the mixer on medium, slowly pour the hot syrup into the egg whites. Add vanilla extract and salt. Increase the speed to high and beat until stiff peaks form, about 5 minutes. Store the fluff in the fridge until ready to use.
Tips & Variations
- Use a candy thermometer to ensure your syrup reaches the right temperature for perfect marshmallow fluff texture.
- Try using dark chocolate instead of milk chocolate for a richer, bittersweet cup.
- For extra crunch, toast the coconut lightly before adding it to the chocolate and fluff layers.
- Line your muffin tin with sturdy liners to avoid breakage when removing the cups.
Storage
Store homemade Mallo Cups in an airtight container in the refrigerator for up to 1 week. Because of the chocolate and marshmallow, keeping them cold helps prevent melting and keeps them neat. To serve, you may want to let them sit at room temperature for a few minutes for easier biting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make marshmallow fluff without a mixer?
While an electric mixer is highly recommended for creating sturdy peaks in marshmallow fluff, you can use a hand whisk, but it will require considerable time and effort to reach stiff peaks.
Can these Mallo Cups be frozen?
Yes, you can freeze the cups for up to 1 month. Wrap them well in airtight containers or freezer bags. Thaw in the refrigerator before serving to prevent condensation and melting.
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Homemade Mallo Cups Recipe
- Total Time: 50 minutes
- Yield: 12 Mallo Cups 1x
Description
Homemade Mallo Cups are a delightful treat featuring a rich milk chocolate shell filled with fluffy homemade marshmallow and sprinkled with toasted coconut. These nostalgic candy cups combine creamy chocolate, light and airy marshmallow fluff, and a hint of tropical coconut for a perfectly balanced, indulgent snack that’s easy to make at home.
Ingredients
Scale
Chocolate Shell
- 12 ounces milk chocolate
- 2 tablespoons coconut oil
- 1/3 cup unsweetened flaked coconut
- Additional coconut for sprinkling
Marshmallow Fluff Filling
- 1 cup marshmallow fluff (prepared as described below)
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup light corn syrup
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare muffin tin and coconut: Line a standard-size muffin tin with muffin liners. Chop the flaked coconut into small pieces for easier sprinkling and better texture.
- Melt and prepare chocolate shell: Melt the milk chocolate over a double boiler or in the microwave in 30-second increments, stirring between each to avoid burning. Once melted, stir in the coconut oil until fully incorporated. Spoon about 1 to 1 1/2 tablespoons of this chocolate mixture into each muffin liner, using a spoon or pastry brush to coat the bottom and sides of the liner. Sprinkle about a teaspoon of chopped coconut over the chocolate. Chill in the fridge or freezer for 20 minutes until firm.
- Fill with marshmallow fluff and top with coconut: Spoon approximately 1 1/2 tablespoons of the prepared marshmallow fluff into each chocolate cup. Sprinkle additional chopped coconut over the top of the marshmallow. Return the muffin tin to the fridge or freezer and chill until the marshmallow firms up, about 20 minutes.
- Top with final chocolate layer: If the remaining chocolate has hardened, gently re-melt it. Spoon chocolate evenly over the marshmallow-filled cups, smoothing the tops. Place the muffin tin back in the fridge or freezer for another 20 minutes to set completely.
- Make homemade marshmallow fluff: Add egg whites and cream of tartar to the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites until frothy. Meanwhile, combine corn syrup, granulated sugar, and water in a small saucepan over medium heat. Bring to a boil and let cook, stirring occasionally, until the sugar syrup reaches 240°F (soft ball stage) on a candy thermometer, about 5 minutes.
- Combine hot syrup with egg whites: With the mixer running at medium speed, carefully and slowly pour the hot sugar syrup into the frothy egg whites. Add vanilla extract and a pinch of salt. Increase the mixer speed to high and continue beating until stiff peaks form, about 5 minutes. Use this freshly made marshmallow fluff immediately or store it in the fridge until ready to use.
- Serve and store: The Mallo Cups are best kept cold to prevent melting and messiness. Store in the refrigerator until ready to serve.
Notes
- Use good quality milk chocolate for best flavor and smooth texture.
- If you don’t have a candy thermometer, boiling the syrup for about 5 minutes should be sufficient but thermometer use is recommended for accuracy.
- Chilling the cups between steps ensures the candies hold their shape and are less messy.
- Leftover homemade marshmallow fluff can be stored in an airtight container in the fridge for up to 1 week.
- For a richer flavor, you can lightly toast the coconut before using.
- Make sure to beat the egg whites and syrup thoroughly to achieve the perfect fluffy marshmallow texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: Mallo Cups, marshmallow candy, homemade candy, milk chocolate dessert, coconut candy, marshmallow fluff
