Marshmallow crispy hearts
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Guests 5 people
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Preparation 10 minutes
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Cooking 120 minutes
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Difficulty Easy
To make this recipe
Ingredients
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200g of white marshmallows
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150g of puffed rice
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90g unsalted organic Grand Fermage butter
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120 g of white chocolate
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2 drops of red food colouring
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Sunflower oil
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Preparation
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Melt the butter and marshmallows in a saucepan over low heat.
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Pour over the puffed rice and mix carefully.
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Spread the mixture on a pre-oiled baking sheet with a spatula.
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Let the mixture set for 2 hours in the fridge, then cut into hearts using a pastry cutter.
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Melt the white chocolate, set aside 3 spoonfuls, and colour the rest with the red food colouring.
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Partially dip the crispy hearts into the pink chocolate and place them on the baking sheet.
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Decorate the hearts with a line of uncoloured white chocolate using a small spoon or a small piping bag.
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