Line a baking tray or plate with grease proof or baking paper – check that it will fit in your fridge first.
Break up the dark chocolate and place it in a microwave safe bowl.
Melt the chocolate in the microwave in 30 second bursts, stirring between each one to ensure it melts evenly. Be careful not to overheat or burn the chocolate, heat only until just melted and smooth.
Hold a marshmallow by an end ‘edge’ between a finger and thumb and carefully dip it into the chocolate, leaving a patch of uncovered marshmallow for the penguins tummy. Hold it upside down over the bowl of chocolate to allow any excess chocolate to drip off, then stand the marshmallow up on the baking tray as shown below. Top tip: you’ll find it easier to manoeuvre if you hold a teaspoon or cocktail stick in your other hand to help guide it into place.
Don’t worry if some of the chocolate puddles behind the marshmallow – it forms a little tail!
Repeat with the remaining marshmallows until you have created as many penguins as you need.
Place the tray in the fridge until the chocolate has completely hardened – 10-15 minutes should do it.
When the chocolate has set, re-melt the bowl of dark chocolate if needed.
Cut the smarties in half with a sharp knife. Some of them may crumble, so discard (eat!) those and just keep the ones with a fairy straight edge.
Lay all of the penguins down
Using a little of the dark chocolate, stick two candy eyes and a smartie ‘beak’ onto each penguin.
Return to the fridge to set.
Store the penguins in an airtight tin or container until ready to serve. They look fantastic on a platter sprinkled withf icing sugar or shredded coconut ‘snow’.
Notes: I used a dairy free dark chocolate to make these – if you want to make them completely dairy free, you could use yellow and orange skittles or pieces of dried apricot for the beaks instead of the smarties.