Marshmallow Graham Cocoa Rolls (Print Version)
# Ingredients:
→ Base Ingredients
01 -
5 millilitres vanilla extract
02 -
75 grams melted butter
03 -
340 grams sweetened condensed milk
04 -
30 grams unsweetened cocoa powder
05 -
100 grams unsweetened desiccated coconut, fine or medium cut
06 -
180 grams graham cracker crumbs
→ Additional Ingredients
07 -
100 grams unsweetened desiccated coconut, for coating
08 -
24 jumbo marshmallows
# Instructions:
01 -
Cut every ball in half with a serrated knife once you're ready to enjoy. Let them sit at room temp for about 10 or 15 minutes before digging in.
02 -
Pop the finished balls on a parchment-lined sheet and keep them in the freezer till they’re solid. After that, use an airtight box for storage, making sure to put parchment between each layer.
03 -
Once you’ve got a nice round ball, just press it in the rest of the coconut and make sure it gets a good, even layer all over.
04 -
Stand a jumbo marshmallow right in the center of your flattened chocolate disc. Pull the sides up and around it, then pinch and close up so none of the marshmallow peeks out.
05 -
Damp hands work best, so give them a quick rinse with water. Grab a heaping spoonful of your chocolate stuff, roll it into a round, then squish it flat.
06 -
Put the whole mixture in your fridge for about 20 minutes. That way, it'll be firmer and not so sticky to shape.
07 -
Grab a new bowl. Mix together the melted butter, vanilla, and condensed milk until whole thing looks even. Then pour it into your dry mix and stir until there aren’t any streaks left.
08 -
First, use your biggest mixing bowl to toss together cocoa, coconut, and graham cracker crumbs. Stir till you can’t see any streaks of powder.
# Notes:
01 -
A splash of cold water on your hands keeps stuff from gumming up when you roll the balls.
02 -
Layer parchment between each row in your freezer container so everything stays neat and easy to grab.