Marshmallow Candy Cups
from Baked Explorations
16 ounces good quality dark chocolate, chopped
8 ounces good quality milk chocolate, chopped
2 1/2 tsp kosher gelatin
1 cup sugar
1 tsp vanilla
1/8 tsp salt
Arrange 30 miniature muffin cups on a baking sheet.
In a saucepan, gently and carefully heat the chocolates until almost melted. Allow the residual heat to melt it the rest of the way, stirring to smooth it out.
In a small saucepan over medium heat, place the sugar and 1/4 cup of water and stir together. Bring the mixture to a boil, without stirring, until it reaches 235 degrees.
Remove the pan from the heat and slowly stream it into the gelatin. Whisk for thirty seconds to release excess heat. Attach the whisk attachment and mix on medium-high for five minutes. Add the vanilla and salt and continue to whisk for two minutes until the mixture is white and fluffy and thick. It should be slightly looser than soft peaks.
Finish the cups by spooning some of the remaining chocolate over each cup. If the chocolate has hardened, briefly heat or microwave it. Chill and keep chilled until ready to serve. These melt fast but they go faster!