These homemade walnut whips are a tiny taste of childhood nostalgia.
These delicious walnut whips by Helen from The Crazy Kitchen will bring back memories if you used to love these as a child. Filled with soft marshmallow, dipped in dark chocolate and decoratively topped with a crunchy walnut, these walnut whips make for a delicious afternoon treat. With just three ingredients, you can make these tasty bites in no time. Just make sure you leave enough time to let the chocolate cool in between coats to get a deliciously thick coating.
Ingredients
- 200g milk or dark chocolate, melted
- 1/2 jar of Marshmallow Fluff
- 12 walnut halves
You will also need:
- Silicone dariole moulds
WEIGHT CONVERTER
Method
- Use enough melted chocolate to coat the insides of the dariole moulds and allow to set.
- Add another coat of chocolate and allow to set again.
- Once completely set, spoon the fluff into the cavities a little at a time.
- Once full, press a walnut half onto the top.
- Use more melted chocolate to cover the fluff and walnut.
- Allow to set fully before turning out.
- Use a little melted chocolate to attach another walnut half to the top of the walnut whip.
Top tip for making homemade walnut whips:
You can always make these homemade walnut whips in mini cupcake cases, if you don’t have a silicone mould.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baileys hot chocolate
This Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
By Rosie Conroy Last updated
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Creme Egg cupcakes
By Victoria Threader Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published
-
I’m a child psychologist - this 2-step technique will stop your kids answering back… and it sounds so easy
We've spoken to a child psychologist and parenting expert about how to handle kids who answer back, and she shared a simple two-step tip.
By Ellie Hutchings Published