Filled chocolate marshmallows

Filled chocolate marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
285g caster sugar
2 teaspoons glucose syrup
5 teaspoons powdered gelatine
85g chocolate hazelnut spread
35g egg whites, at room temperature
1 1/2 tablespoons dutch cocoa powder
40g chopped dark chocolate
whipped cream and cherries, to serve if desired

Cocoa coating

Quantity Ingredient
2 tablespoons icing sugar, sifted
1 tablespoon cornflour, sifted
3 teaspoons dutch cocoa powder

Method

  1. To make the coating, sift the icing sugar, cornflour and cocoa together. Lightly spray two 12-hole round-based gem irons, 30 ml silicon baking moulds, 30 ml mini muffin pans with oil and dust with some of the coating. Set aside 2 tablespoons of the sugar.
  2. Combine the remaining sugar, the glucose and 80 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 80 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. Spoon the chocolate hazelnut spread into a small piping bag fitted with a plain 3 mm nozzle or a medium snap-lock bag. Set aside.
  5. When the sugar syrup reaches 115°C, whisk the egg white in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the reserved sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  6. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  7. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue to whisk until the mixture is very thick and holds its shape, about 8–10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Sift the cocoa over the top of the marshmallow mixture, add the chocolate and gently fold to combine.
  8. Spoon the mixture into a large piping bag fitted with a plain 5 mm nozzle and half-fill each prepared mould, covering the base. Pipe about ¼ teaspoon chocolate hazelnut spread into the centre of each, then top up with the remaining marshmallow mixture, enclosing the filling. Stand for 2–3 hours, until set. Remove from the holes or cases and toss the marshmallows in the remaining coating. May be served as an ice-cream sundae if desired.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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