Recipe

Marshmallow snowballs

Mar 31, 1976 2:00pm
  • 20 mins cooking
  • Makes 15 Item
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Ingredients

Marshmallow snowballs
  • 185 gram butter, softened
  • 3 eggs
  • 1/2 cup (125ml) milk
  • 3/4 cup (165g) caster sugar
  • 1 cup (150g) self-raising flour
  • 1/2 cup (75g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 3/4 cup (180ml) pouring cream
  • 315 gram dark eating chocolate, coarsely chopped
  • 15 coconut and chocolate-coated eskimo snowballs

Method

Marshmallow snowballs
  • 1
    Preheat oven to 180°C. Line 15 holes of two 12-hole muffin pans with paper cases.
  • 2
    Beat butter, eggs, milk, sugar and sifted dry ingredients in a medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture is smooth and has changed to a paler colour. Drop ¼ cups of mixture into paper cases.
  • 3
    Bake about 20 minutes. Stand cakes in pans 5 minutes before turning, top-side up, onto wire racks to cool.
  • 4
    To make dark chocolate ganache, bring cream to the boil in small saucepan; remove from heat. When bubbles subside, stir in chocolate until smooth. Cool 15 minutes.
  • 5
    Spread cold cakes with an even layer of ganache. Place a snowball on top of each cake.

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