Print

Homemade Mallo Cups Recipe

Print Recipe

★★★★★

4.8 from 66 reviews

These homemade Mallo Cups are a delightful treat featuring a rich milk chocolate shell filled with fluffy, homemade marshmallow fluff and topped with toasted coconut. Perfectly sweet with a crunchy exterior and soft, pillowy center, these cups are a fun and indulgent replica of the classic candy, made entirely from scratch.

Ingredients

Scale

Chocolate Shell

  • 12 ounces milk chocolate
  • 2 tablespoons coconut oil
  • 1/3 cup unsweetened, flaked coconut (chopped into small pieces)

Marshmallow Fluff

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 2/3 cup light corn syrup
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Additional

  • 1 cup marshmallow fluff (for filling and topping)

Instructions

  1. Prepare muffin tin: Line a standard size muffin tin with muffin liners and chop the flaked coconut into small pieces.
  2. Melt chocolate: Melt the milk chocolate over a double boiler or microwave in 30 second increments stirring each time to prevent burning. Stir in coconut oil until fully melted and combined.
  3. Form chocolate cups: Spoon about 1 to 1 1/2 tablespoons of melted chocolate into the bottom of each muffin liner. Use a spoon or pastry brush to press the chocolate up the sides evenly. Sprinkle with about a teaspoon of chopped coconut. Place the tin in the fridge or freezer for 20 minutes until chocolate is firm.
  4. Fill with marshmallow fluff: Spoon about 1 1/2 tablespoons of marshmallow fluff into the set chocolate cups. Sprinkle additional chopped coconut over the fluff. Chill in fridge or freezer again for about 20 minutes to firm.
  5. Top with chocolate: If the remaining melted chocolate has firmed, gently re-melt it. Spoon the chocolate over the tops of each cup and smooth out evenly. Return the tin to the fridge or freezer for another 20 minutes to set.
  6. Make homemade marshmallow fluff: Place egg whites and cream of tartar in the bowl of an electric mixer fitted with a whisk. Beat until frothy.
  7. Cook sugar syrup: In a small saucepan over medium heat, combine corn syrup, granulated sugar, and water. Stir occasionally and bring to a boil. Boil for about 5 minutes or until sugar reaches 240°F on a candy thermometer.
  8. Combine syrup and egg whites: With the mixer on medium speed, carefully pour the hot sugar syrup into the frothy egg whites. Add vanilla extract and salt.
  9. Whip to stiff peaks: Increase mixer speed to high and beat until mixture forms stiff, glossy peaks, about 5 minutes. Store marshmallow fluff in the refrigerator if not using immediately.

Notes

  • Use a candy thermometer to ensure the sugar syrup reaches the soft ball stage (240°F) for perfect marshmallow fluff.
  • Be careful when pouring hot sugar syrup into egg whites to avoid splattering.
  • Chilling time is important for the chocolate to set properly between each step.
  • Keep Mallo Cups refrigerated before serving to prevent melting and messiness.
  • You can toast the coconut lightly before use for extra flavor if desired.
  • Make sure to use unsweetened flaked coconut for the best taste balance.

Keywords: Mallo Cups, homemade candy, marshmallow fluff, chocolate coconut cups, homemade sweets, easy candy recipe

Find it online: https://spiceupwithsophie.com/homemade-mallo-cups-recipe/