_edited.png)
Chocolademarshmallows
Forget about the rain for a moment and get yourself some hot chocolate :)
20 Nov 2023
Moeilijkheid:
Niet heel moeilijk
Maakt:
64 blokjes
Voorbereiding:
40 minuten
Wachttijd:
Baktijd:
4 uur
-
Totale tijd:
4 uur, 40 minuten
Autumn's here and that means it's marshmallow season!
These chocolate marshmallows are way way way better than store-bought and really are not all that difficult to make. You're basically making a gelatinised Italian meringue and swirling some chocolate through it. Proper kitchen organisation is important though as you'll be doing three things simultaneously (you can do it - I believe in you).
Typically, marshmallows tend to be a bit too sweet for me - migraine-inducingly, tooth-achingly sweet - but these are not. I'm not sure if it's because perhaps I use less sugar or because I added some salt and that balances things out, but they taste super soft and well-balanced. Bet in a cup of hot chocolate they'd pair great with a giant cinnamon roll - just saying... They also caramelise beautifully under a torch, grill or broiler and will most probably also do really well over a campfire! If you prefer plain marshmallows, just leave out the chocolate.
You could even experiment with different flavours! Add some matcha powder, coffee or pumpkin spice mix or swirl in some jam or dulce de leche and I guarantee you they'll taste amazing!
Ingrediënten
Dusting powder
20 g powder sugar
20 g corn starch
Meringue
14 gelatine sheets (25 g)
2 egg whites (70 g)
100 ml water
50 g corn syrup
500 g sugar
2 tsp vanilla paste
1 - 3 pinches of salt, to taste
Ganache*
100 g dark chocolate
20 g butter
* I used twice this, but I think using the specified amount would make the marshmallows a little prettier
Instructies
Dusting powder and preparations
Combine the powder sugar and corn starch. Grease a deep baking tray, pie tin or other suitable container and dust with the powder mixture. Get a saucepan ready for an au bain-marie. Grease two spatulas and/or dough scrapers with oil.
Meringue
You'll have to carry out the three parts for the meringue (gelatine, egg whites and caramel) simultaneously, so make sure you've got all your ingredients ready:
Bloom the gelatine in cold water for 5 minutes. Squeeze the water out of the sheets and heat the gelatine au bain-marie until it’s liquid. Keep warm until used.
Whip the egg whites in a stand mixer at medium-high speed until they reach soft peaks.
Heat the sugar, corn syrup and water without stirring until it reaches a temperature between 116°C and 120°C.
When everything is ready, set the mixer to medium-high and slowly drizzle the caramel into the egg white followed by the melted gelatine and the vanilla paste. Continue whipping for about 10 minutes.
Ganache and finishing up
Meanwhile, melt the chocolate au bain-marie, stirring occasionally. Take off the heat once melted and smooth. Melt the butter and incorporate it into the chocolate.
Using the greased spatulas, pour half the marshmallow mixture into the pan and smoothen out (doesn’t need to be perfect). Pour half the chocolate in streaks over the marshmallow, cover with the remaining marshmallow (this time smoothen out as well as practically possible) and add the rest of the chocolate in the same way as before.
Turn the chocolate streaks into swirls using chopsticks or the handle of a spoon by moving it back and forth through the marshmallow. Dust with more powder and allow to set for at least 4 hours.
Grease a knife with oil and cut the edges loose from the tin. Remove the slab of marshmallow and cut into cubes. Toss the marshmallows in the powder and remove excess.
Opmerkingen
These marshmallows should be safe to keep for five days in a dry, cool, airtight container. Use your own judgement though.