The first marshmallow tells you whether the chocolate is ready: it should coat in a smooth layer, not hang on in a thick clump. I melt semisweet chocolate chips with refined coconut oil at half power, stirring between short bursts so the chocolate warms evenly instead of scorching at the edges. These chocolate covered marshmallows come together with a glossy shell and a soft, pillowy center.
There’s no need to rush the microwave. Chocolate chips can hold their shape even after they’ve started melting, so stirring is what shows you how close the bowl is to smooth. Once the chocolate flows easily around each marshmallow, the dipping goes quickly and the coating firms in the refrigerator. The finished treats have a clean snap outside and that familiar soft bite inside.
Kitchen Note
Let the extra chocolate drip back into the bowl before you set each marshmallow down. That small pause keeps the puddle underneath from getting too wide and gives the coating a neater finish.
Save these chocolate covered marshmallows for an easy homemade treat with a smooth chocolate shell and a soft center.
Why Chocolate Chips Fool You Before They’re Melted
Chocolate chips are designed to hold their shape, so a bowl can look full of solid chips even when much of the chocolate has softened. If you keep heating based only on what you see, the outer chocolate can get too hot before the center catches up. Half power gives the chips time to warm more gently, and stirring after each burst spreads that heat through the bowl.
Stirring also helps you avoid taking the chocolate too far. A few chips may still be visible when you first pull the bowl out, but they often melt as you stir them into the warmer chocolate. Give the mixture a thorough stir before deciding whether it needs another burst; the goal is a smooth, fluid bowl, not piping-hot chocolate. That consistency makes it easier to cover the marshmallows evenly without building up a heavy coating.
Use a microwave-safe bowl with enough room to stir without splashing. The chocolate should look uniform and glossy before you begin dipping. If it still feels thick after stirring, continue with another short burst at half power rather than switching to full power.
The Ingredients That Shape the Shell and the Soft Center
- Semisweet chocolate chips — They bring enough cocoa flavor to balance the sweetness of the marshmallow, and chips are convenient to melt without chopping. A good everyday bag works well here; the added coconut oil helps the coating flow. If you’d rather use a semisweet chocolate bar, chop it into small, even pieces so it melts at a similar pace.
- Refined coconut oil — This loosens the melted chocolate for dipping and sets back up as the shell firms. Refined oil keeps its coconut aroma out of the finished candy; unrefined coconut oil will work, but you’ll notice its flavor. If you don’t have coconut oil, plain vegetable shortening can also help thin melted chocolate, though the shell may set with a slightly different texture.
- Large marshmallows — Their size gives you a substantial soft center beneath the chocolate and makes each one easy to turn in the bowl. Choose fresh marshmallows that feel soft when pressed; ones that have dried out at the edges won’t have the same tender bite. There’s no need to dust them or prepare their surface before dipping.
From a Smooth Bowl of Chocolate to a Firm Shell
Line the Tray Before You Melt
Line a rimmed baking sheet with parchment paper before you start the chocolate. The parchment gives the dipped marshmallows a clean surface to set on and makes them easier to lift once the coating firms. Keep the lined tray close to your dipping bowl so you can transfer each marshmallow without carrying it far. A rimmed sheet also helps keep the work area tidy if a little chocolate drips.
Melt the Chips Without Scorching Them
Put the chocolate chips and refined coconut oil in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each one, until the mixture is smooth; this takes about 1½ to 2 minutes total. The bowl may feel warm, but the chocolate shouldn’t smell burnt or look grainy. Stir well between bursts so the heat doesn’t stay concentrated around the edges.
Turn Each Marshmallow Through the Coating
Dip the marshmallows one at a time, turning each one until it’s coated all over. If the chocolate clings in a thick layer, stir the bowl again so the oil and chocolate are evenly combined. Lift each marshmallow over the bowl and let the excess drip back in before placing it on the parchment. Set them down with a little space between each piece so the chocolate-coated sides don’t touch.
Chill Until the Chocolate Feels Firm
Refrigerate the tray for 15 to 20 minutes, until the chocolate is firm. Check a marshmallow near the center of the tray; it should lift from the parchment without leaving a soft smear underneath. If the coating still feels tacky, give it a little longer in the refrigerator rather than handling the pieces repeatedly. Once firm, they’re ready to serve or store.
Easy Chocolate Swaps for a Different Kind of Bite
A darker, less-sweet shell
Swap the semisweet chips for bittersweet chocolate chips and keep the refined coconut oil. The shell will taste more cocoa-forward and less sweet against the marshmallow. Melt it with the same half-power bursts and stir well between them.
A sweeter milk-chocolate coating
Use milk chocolate chips in place of the semisweet chips for a sweeter, creamier-tasting shell. Keep the coconut oil in the mixture to help the chocolate coat the marshmallows. The finished treats will taste noticeably sweeter, so this is a nice option if you prefer a milder chocolate bite.
A dairy-free batch
Replace the semisweet chips with dairy-free semisweet chips and use dairy-free large marshmallows. The refined coconut oil already keeps the coating free of dairy ingredients. The result stays close to the original, with the chocolate brand giving the shell its particular sweetness and cocoa flavor.
Storage and Serving
- Room temperature: Store the firm marshmallows in an airtight container in a cool, dry spot for up to 1 week. Keep them away from a sunny counter or a warm appliance, which can soften the chocolate shell.
- Refrigerator: They’ll keep in an airtight container for up to 2 weeks. The shell may collect condensation when cold treats are brought into a warm room, so let the container come closer to room temperature before opening it.
- Freezer: Freeze them in an airtight container for up to 1 month. Thaw them while still covered to limit condensation on the chocolate.
Questions That Come Up While Dipping Marshmallows
Chocolate Covered Marshmallows
Ingredients
Equipment
Method
- Line a rimmed baking sheet with parchment paper.
- Put the chocolate chips and coconut oil in a microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each, until smooth, about 1 1/2 to 2 minutes total.
- Dip the marshmallows one at a time into the melted chocolate, turning to coat.
- Let excess chocolate drip back into the bowl, then place the marshmallows on the prepared baking sheet.
- Refrigerate for 15 to 20 minutes, until the chocolate is firm.