Creamy Spinach Chicken (Print Version)

# Ingredients:

→ Marshmallows

01 - ½ cup cold water
02 - 3 envelopes unflavored gelatin
03 - 1 ½ cups (318 g) granulated sugar
04 - 1 cup light corn syrup
05 - ½ cup water
06 - ¼ teaspoon salt
07 - 1 tablespoon pure vanilla extract

→ Other

08 - Lots of all-purpose flour (for molding)
09 - 2 cups (340 g) chopped chocolate or good-quality chocolate chips for dipping
10 - Sprinkles or colored chocolate wafers for drizzling (optional)

# Instructions:

01 - Fill two large, rimmed baking sheets (11X17-inch) with flour, shaking to get a mostly even layer. Using a plastic Easter egg (you can also use a real egg or other egg-shape object), press lightly into the flour to make egg molds. Space the indentations about 1-2 inches apart. If needed, fix the edges of indentations by pressing the egg shape lightly again. Using a 2-inch (in length) plastic egg, you can make about 18 indentations per sheet pan. Set the sheet pans carefully aside.
02 - Pour the cold water into the bowl of an electric stand mixer fitted with the whisk attachment and sprinkle the gelatin over the top, letting it soften.
03 - Combine the sugar, corn syrup, water, and salt in a medium saucepan and heat over medium-low heat until the sugar dissolves. Clip a candy thermometer to the side of the pan and increase the heat to medium. Let the mixture come to a boil and continue cooking without stirring until the syrup reaches 240 degrees F on the thermometer.
04 - Turn the mixer to low speed and carefully pour the hot syrup into the mixer in a slow and steady stream. Once it has all been added, turn the mixer to medium or high and let it whip the mixture for 10-13 minutes, until the mixture is cooled and is thick and fluffy. The mixture should be slightly softer than for regular marshmallows so that it molds to the egg indentations. Mix in the vanilla extract.
05 - Grease two spoons with cooking spray and carefully scoop spoonfuls of the marshmallow mixture into the indentations in the flour. Once all the egg molds are filled with marshmallow, let them sit for 10-15 minutes.
06 - Once slightly set, gently lift an edge of each marshmallow and carefully flip over so it is now sticky-side down in the flour. Don't press on it or push it into the flour, just let it gently sit on the top of the flour.
07 - Let the marshmallows set for 1-2 hours (or up to overnight - covered loosely with plastic wrap).
08 - Take each marshmallow egg and rub it briskly with the palms of your hands to remove any excess flour. It's ok if there is still a very light coating of flour on the egg - it won't be noticeable after the egg is covered in chocolate. All the excess flour can be poured right back into the flour bag/container.
09 - Melt the chocolate over low heat or in the microwave on 50% power in 1-minute increments until melted and smooth. To prevent blooming (the white streaks in chocolate after it has set), stir in a bit of reserved finely chopped chocolate into the hot, melted chocolate to lower the temperature slightly.
10 - One by one, drop a marshmallow egg into the chocolate. Using a fork, cover the egg in chocolate. Lift the egg up onto the fork and tap the handle of the fork on the edge of the bowl to let the excess chocolate fall through the tines of the fork into the bowl. Gently scrape the bottom of the fork on the edge of the bowl and then transfer the egg to a parchment or wax paper lined baking sheet, using the edge of a butter knife to help slide the egg off the fork onto the parchment.
11 - If using sprinkles, toss them lightly on the eggs while still wet with chocolate. Place the eggs in the refrigerator to let the chocolate set. After the chocolate has set, colored melting wafers or other chocolate can be drizzled over the eggs.
12 - Store in the refrigerator for up to a week.

# Notes:

01 - You won't be able to taste the light dusting of flour on the eggs once they've been wiped clean and covered in chocolate.
02 - You could try using powdered sugar or cornstarch for the egg molds instead of flour, but this hasn't been tested.
03 - All excess flour can be poured back into your flour container for future use.
04 - If you don't have a stand mixer, you can use a handheld electric mixer, but make sure it's powerful enough to run for 10+ minutes of mixing.

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