How To Make Choco Pie At Home With Biscuits

Soft and squishy vanilla bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

If y'all are looking for a fun, squishy and succulent chocolate covered dessert you take come to the correct identify. These are a homemade version of the famous Korean snack Choco pie, but better. We take a fluffy vanilla bean studded marshmallow sandwiched betwixt soft cake and coated in dark chocolate.

When I was developing this recipe I realised that there is also a like snack found in America called the Moon Pie. Similar to the choco pie it has a marshmallow filling, but between two graham crackers. I've never had i before, but such a classic combination of flavours isn't difficult to imagine!

And so if you look in further (or this case into my babyhood) Australia has a similar snack chosen the wagon bike. Ii biscuits surrounding a marshmallow and jam filling, coated in chocolate. A little scrap of an upgrade with the jam, but every bit as delicious.

Either way moon pie, wagon wheel or choco pie you can't compare them to a homemade version!

Improvements from the original choco pie

Choco pies were a regular in my snack closet, with that chocolatey outside and squishy marshmallow heart. Merely they were never a favourite. At that place was something about the cake/cookie in the choco pie that was dry, crumbly and a piddling bit sad tasting. Simply, in the cease information technology was a chocolate snack so who's complaining?!

Now I take the freedom to make information technology better.

The Cake

Like I said before I wasn't a fan of the dry cookie/cake. To be honest I'm not sure if information technology is a cake or a cookie. It wasn't soft and fluffy enough to be cake, but information technology wasn't crunchy enough to be a cookie... So the offset major upgrade is the cake base. I wanted to brand it lite and fluffy then information technology complemented the squishy marshmallow interior.

The Marshmallow

There was null wrong with the marshmallow, merely adding a petty vanilla edible bean paste just boosts that flavour profile! If you don't have vanilla edible bean paste feel complimentary to employ vanilla extract!

The Chocolate

The chocolate that coats the pie isn't terrible, simply it isn't the all-time chocolate. A high-quality chocolate bar to coat the marshmallow pie makes all the divergence. And top that with a little flakey salt? 🤤🤤

Tips to create the perfect choco pie

The individual components that make up the choco pie aren't hard to make, but the assembly of the pie itself tin can be a little hard. Here are a couple of tips to make an identical looking, just better tasting choco pie!

Pipe the Cake Batter

The cake batter shouldn't exist so thick that information technology stands equally a tall mound, but non so thin that it spread across the baking canvass. Somewhere in the middle!

When piping the cake batter into circles make sure to get out enough space betwixt the rounds then that when they aggrandize in the oven they don't touch.

The Marshmallow Filling

In this recipe we are essentially making marshmallow fluff. When making marshmallow the ii most important things are timing and temperature. The formation of the meringue relies on the temperature of the sugar syrup when added to the egg whites so it is of import to keep a close eye on the temperature of the sugar.

To ensure success when making marshmallow fluff:

• Make sure you take all the ingredients prepared so when the temperature is correct you lot can add together them straight in
• Make certain the egg whites are at least at soft peaks before adding the sugar syrup to them
• Add the sugar in a slow steady stream
• Add the gelatine when the meringue is at 40C/105F- this ensures the marshmallow fluff is at the perfect pipage-able consistency

The Chocolate Coating

Tips to get an fifty-fifty, sparse coating all over your choco pie:

• Marshmallow is set
  • Once the marshmallow has been sandwiched make sure to let them ready earlier dipping in chocolate. If the marshmallow hasn't gear up properly it tin ooze during the dipping process. Making it super messy!
• A small, slightly deep dipping vessel
  • When choosing your bowl make sure information technology is not too large so that the chocolate tin create a little puddle
  • It should have some depth, but not so much that it makes it difficult for y'all to fish the choco pie out
• Add vegetable oil
  • The add-on of vegetable oil thins out the chocolate and then that it is a piffling easier to dip
• Use a fork
  • One time the choco pie has been dipped into the chocolate, fish it out with a fork. This allows backlog chocolate to drip through the cracks of the fork back into the bowl. Giving the fork a few taps on the edge of the bowl will help to remove the excess chocolate and requite your choco pie an even coating.

Let's Get Baking!

If you are ready to make a succulent, squishy marshmallow pie permit'southward get blistering! I may not be the biggest fan of choco pies, simply these I dearest 😍

If you liked this recipe make sure to exit me a rating and annotate below. Don't forget to tag me on instagram @catherine.justdessertsau and hashtag #cattycakes if you lot make this squishy chocolatiness. Can't wait to see them. Well that's it for at present, until next time... happy blistering!

Print

Choco Pie

Soft and squishy vanilla edible bean marshmallow sandwiched between two pieces of fluffy cake and coated in a chocolate shell

• Prep Fourth dimension: 30 minutes
• Cook Fourth dimension: 12 minutes
• Full Time: 42 minutes

Cake

• 25 g White carbohydrate (I) (2 tbsp)
• 50 yard Milk (3 tbsp 1tsp)
• l m Vegetable oil (¼ cup)
• 4 Eggs
• 100 k Plain flour (½ cup 2 tbsp)
• ½ tsp Blistering powder
• 60 g White sugar (II) (¼ cup two tsp)

Marshmallow

• 55 grand White sugar (¼ cup)
• 55 thousand Glucose or Corn syrup (two tbsp 1 tsp)
• 25 g H2o (one tbsp two tsp)
• 35 g Egg white (approx the egg white of a large egg)
• 1 tbsp Gelatine powder
• three tbsp Cold water
• ane tsp Vanilla edible bean paste

Dark Chocolate Coating

• 400 grand Dark chocolate (fourteen oz)
• two tsp Vegetable oil

1. Preheat the oven to 160C/320F and line 2 blistering trays with baking paper
2. Estrus the milk in a small-scale saucepan until steaming
3. Meanwhile, in a medium sized basin whisk the egg yolks, oil and saccharide (I) together
4. Slowly add the hot milk to the egg yolk mixture and whisk
5. Add the flour and baking powder to the milk/yolk mix and whisk until combined
6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
7. Fold the meringue mixture into the yolk mixture ⅓rd at a time until simply combined
8. Transfer to a piping bag fitted with a medium sized piping tip
9. Pipe circles of batter 5cm in bore, leaving at least 3cm betwixt each circle
10. Bake for 12-xiii minutes, or until gilded brown
11. Remove and cool

Marshmallow Filling

1. Combine gelatine powder and common cold h2o in a small water, go out aside to bloom
2. Combine sugar, glucose/corn syrup and water in a small saucepan, oestrus on medium heat until 110C/ 230F
3. Place the egg whites in a stand up mixer and whisk on high
4. When the sugar syrup reaches 115C/240F reduce the speed of the stand mixer to low and stream in the sugar syrup
5. Keep whipping
6. Meanwhile cook the gelatine mixture in the microwave or over a hot water bathroom
7. In one case the meringue reaches 40C/ 105F turn the stand mixer up to medium and stream in the melted gelatine
8. Whisk for ii-iii minutes, so transfer to a piping purse
9. Pipe a mound of marshmallow filling onto the flat side of a cooled cake circular, top with a matching cake circular
10. Repeat with all the cake rounds
11. Leave to set for xv minutes

Chocolate coating

1. Place chocolate in a heatproof basin and microwave for 30 2nd intervals, stirring in betwixt until completely melted
2. Stir in the vegetable oil
3. Dunk the set marshmallow pie into the chocolate lift it out with a fork, tapping the fork on the edge of the basin to allow excess chocolate drip
4. Place on a baking tray lined with baking paper and repeat with remaining marshmallow pies
5. Place tray into the fridge for ane hour to let choco pies to set
6. Remove and enjoy (sprinkle with some flakey salt if y'all wish!)

Related Recipes

Source: https://zhangcatherine.com/homemade-choco-pie/

Share this post