Great Treat for your favorite Dungeon Master or LARP! Who knew mini-Beholders taste just like 'Smores!
Beholders, also known as “spheres of many eyes” or “eye tyrants,” are one of the original Dungeons and Dragons monsters from back in the day and can be recognized by many newbs as that "floating thing with a whole bunch of eyes."
This dessert is great for parties or as a novelty treat. It is easy to prepare and can satisfy any sweet tooth. Makes 12 Beholders with a total of two hours cook and prep time.
It requires a bag of pretzel sticks, extra large marshmallows, semi-sweet chocolate chips (or your favorite type of chocolate), half and half cream (or milk), and optional candy eyeballs (from the cupcake aisle).
Tools needed are your favorite fondue making kit (which for me is a classic mixing bowl and medium sauce pan), skewers, mixing spoon, knife, and a cardboard box with holes poked in the top using a fork.
Step 1: Prep the Ingredients for Fondue Dipping
A. Use a fork to poke holes in the cardboard box. The box will be used to hold the marshmallows for cooling after dipping in the fondue. Cover with napkins or newspaper or wax paper to keep from making a mess.
B. Using a knife, cut a slit in the bottom third of the marshmallow to form a mouth. The slit should be half as deep as the marshmallow is wide. Do not cut all the way through the marshmallow.
C. Using a skewer, poke the skewer into the bottom of marshmallow all the way toward the top. Do not let the skewer go all the way through. The skewer will be used for serving and dipping the Beholder in the chocolate fondue.
D. Identify which side of the marshmallow has the mouth (the cut slit) which will be the face. Then stick the pretzel sticks into the marshmallow on every side except the face. The pretzel sticks should be deep enough to stay in the marshmallow when the marshmallow is dipped in the fondue. Place as many pretzel sticks into the marshmallow as you desire.
Step 2: Make Chocolate Fondue
A. Mix 1-1/2 cup semi sweet chocolate (or which ever kind you prefer) with 1/2 cup Half-and-half cream.
B. Heat the ingredients in your favorite fondue maker. For me, my favorite fondue maker is heating the mixture in a classic glass mixing bowl over boiling water in a medium sauce pan. The chocolate melted perfectly in the mixing bowl with some stirring.
C. Allow the chocolate to melt to a gravy consistancy, but do not let it get too thick like a syrup. The chocolate is ready when it sticks to the spoon and can still be thin enough to drip off. If too thick, add more half-and-half cream and re-melt. If too thin, keep stirring the chocolate until it thickens with heat applied.
D. Remove chocolate fondue from heat when ready.
Step 3: Dip and Serve
A. Dip the marshmallow in the fondue face down.
B. Use mixing spoon to dab or drip chocolate onto any uncovered areas of the marshmallow and pretzels. Remove from fondue when satisfied.
C. Stick the skewer with the now dipped marshmallow through the holes of the cardboard box with the marshmallow protruding up.
D. Allow to cool. (Or, eat now!)
E. Optional, place the candy eyes onto the face of the marshmallow with the mouth and store for later.
F. Eat and enjoy!!