These little candy-coated chocolate marshmallow “mushrooms” are sure to impress at your next baby shower, kids birthday party, or garden party.
I recently made these bite-size candy and chocolate mushrooms for a forest-themed baby shower. I served them with individual portions of chocolate mousse and Oreo Baking Crumbs “top soil.” The mushrooms would also be useful for other party themes, such as: Little Red Riding Hood, the enchanted forest, Alice in Wonderland, spring is in the air, etc.
For this recipe, I used Wilton Candy Melts to add the red and white colors to the mushroom tops. The Melts are easy to work with, and come in a variety of colors. I’m a fan.
FYI In the Montreal area, Wilton Candy Melts are usually available at Bulk Barn, and the Michaels craft store, but you could easily purchase them online as well.
Here’s a pic of the three desserts I prepared for the baby shower:
- big and creamy pistachio macarons,
- vanilla cupcakes filled with pastry cream and topped with sweetened strawberries and small rosemary flowers,
- chocolate mousse topped with my candy-coated chocolate mushrooms.
What are the cutest desserts you’ve seen at a baby shower? Share your thoughts with me in the Comments section below.
Here’s the Candy-Coated Chocolate Mushrooms recipe.
- 20 chocolate coconut macaroons, firm and 1¼-inches wide
- ½ cup Wilton Red Candy Melts
- ⅓ cup Wilton White Candy Melts
- 20 mini marshmallows, ½-inch wide
- 1 apple, cut in half (to hold the toothpicks while the candy cools and sets)
- 20 wooden toothpicks + 1 extra for decorating
- Melt the White Candy Melts in a double boiler, or in a shallow heat-proof bowl set over a pot of simmering water. Remove from heat.
- Insert a toothpick into the center of the bottom-side of a macaroon, deep enough to hold the toothpick in place. Repeat with the other macaroons, and set aside.
- While holding the toothpick end, dip the top side of each macaroon into the melted red candy to coat the top with candy. Roll the toothpick between your thumb and index finger to evenly coat the sides of the macaroon. Lift the macaroon up and out of the candy, then insert the toothpick into a halved apple to hold the toothpick in place while the candy sets.
- Repeat with the other macaroons. Leave a little bit of space between the macaroons while the candy sets. Refrigerate to set and harden the red candy coating, about 20 minutes. The candy-coated macaroons will begin to look like red mushroom caps.
- While the red candy coating sets, melt the White Candy Melts in a double boiler, or in a heat-proof bowl set over a pot of simmering water. Remove from the heat.
- Remove the red mushroom caps from the refrigerator.
- Dip the tip of the extra toothpick into the melted White Candy Melts, and "draw" a few rounded white spots on a red mushroom cap. Use the apple half once again to hold the toothpick in the mushroom cap upright.
- Repeat the process for the other mushroom caps. Refrigerate for 20 minutes.
- Reheat the remaining White Candy Melts to melt them once again. Remove from heat.
- Remove the toothpicks from the mushroom caps, and set aside.
- Turn a mushroom cap upside down. Dip the top of a mini marshmallow in the melted White Candy Melts, then press the the candy-coated top of the marshmallow against the bottom side of a mushroom cap. Leave the mushroom on its head, and set it aside to let the white candy set. Repeat with remaining mushroom caps.
- Refrigerate for 20 minutes and serve, or keep refrigerated in a parchment paper lined air-tight container up to 7 days.
To create a dark top "soil" above the layer of chocolate mousse: simply mix Oreo Baking Crumbs with some melted butter to taste, and sprinkle on top of the chocolate mousse.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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