These marshmallows are more firm than regular marshmallows, due to the chocolate. I definitely don’t mind though, they’re delicious this way! Feel free to make them with milk or white chocolate, and add a dash of cinnamon!
- 5 sheets of gelatin (10gr)
- 60gr water
- 170gr sugar
- 85gr glucose
- 55gr honey
- 45gr water
- 1 tsp vanilla extract
- 3 tsp espresso powder
- 100gr dark chocolate chips
- 50gr powdered sugar
- 50gr cornstarch
- 1 tbs cacao powder
Makes approx. 30 marshmallows
Place the gelatin in the cold water (in a bowl you can use for the bain marie later) and leave to soak for 5 minutes.
Meanwhile, heat the sugar, gluxose, honey and water without stirring to 122°C.
Pour the combination in a large bowl (preferably of your freestanding mixer if you have one). Leave to cool to 100°C or a little lower.
Place the bowl with gelatin over a pot of hot water and melt the gelatin au bain marie. Once fully melted and the sugar mix has cooled to 100°C – gelatin doesn’t like temperatures over – pour the gelatin in with the sugar.
Beat for 8-10 minutes or until the mixture has well aerated.
Then add the vanilla extract and chocolate and beat for a minute more.
Combine the powdered sugar, cornstarch and cacao powder on a baking tray and combine well.
Pour the marshmallows on the dust mixture and dust all sides. Pick up the slab and place it in an airtight container. Put any leftover dust mixture in a container.
Leave the marshmallows to set for a day for easier cutting. Cut into cubes and dust in the leftover dusting.