Ingredients
1 (13 ounce) jar marshmallow cream
1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix
1 (8 ounce) package reduced-fat cream cheese, softened
Method
Sources
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dataset
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Gathered
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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In a large mixing bowl, with mixer on low to medium speed, mix together cream cheese and pudding mix until well blended. Remove lid and paper/plastic covering from marshmallow cream and place in microwave on high for 30 seconds. Remove from microwave and stir. If it is still lumpy and firm microwave for 15 second intervals till cream is liquid. DO NOT OVER COOK! With mixer on medium speed mix liquid marshmallow cream in with cream cheese mixture until well blended. Frost cake immediately while still warm.