Chocolate Covered Marshmallow Eggs

Yield: ~20 marshmallow eggs

• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Cooling Time: 6 hours
• Total Time: 6 hours, 25 minutes

Ingredients: For the Marshmallow:

• ½ plus ⅔ cup water
• 3 tablespoons unflavored gelatin
• 1 cup xylitol
• ⅛ teaspoon salt
• 2 teaspoons vanilla

For the Chocolate Dip: 2 cups Bake Believe^® Chocolate Melting Wafers

Instructions:

1. Line a 9-inch x 13-inch cookie sheet with aluminum foil and grease with coconut oil.
2. In the bowl of an electric stand mixer, whisk together the ½ cup of water and 3 tablespoons gelatin.
3. Place the bowl in the stand mixer with a whisk attachment and allow to bloom for 10 minutes.
4. Place the xylitol in a medium saucepan and pour the remaining ⅔ cup water over the xylitol.
5. Place over high heat and allow to come to a rolling boil without stirring.
6. Boil for 2 minutes.
7. Working quickly so as to not lose too much heat, turn the mixer to a medium-low speed and slowly pour the hot xylitol mixture into the gelatin, trying to avoid the sides of the bowl.
8. Turn the mixer to a high speed and whip for 8 minutes.
9. Add in the salt and whip 4 minutes more on high speed.
10. Add the vanilla and beat for 3 minutes more.
11. Quickly transfer the marshmallow mixture to the prepared baking cookie sheet without scraping the sides of the bowl.
12. Spread the mixture evenly in the pan and allow to sit and dry for at least 6 hours.
13. After the marshmallows have cured, generously oil a 2-inch long egg cookie cutter and line a cookie sheet with parchment paper.
14. Cut out egg-shaped pieces from the prepared marshmallow, oiling in between cutting if necessary.
15. Place the cut-out marshmallows on the prepared cookie sheet.
16. Place the 2 cups chocolate melting wafers in a medium heat-proof bowl.  Microwave in 30-second intervals, stirring in between, until melted.
17. Allow the chocolate to cool slightly, then dip each marshmallow egg into the chocolate, spooning it onto the top.
18. Remove from the chocolate using a fork and allow to drain.
19. Transfer the marshmallows to the lined cookie sheet and place in the refrigerator for 5 minutes to set.
20. Serve immediately or store in the refrigerator in an airtight container or zip-top bag for up to 1 week.