The only disclaimer I need to preface these with is that OMG they are amazing.
Rich smooth chocolatey taste from dark chocolate + fluffy lightness from marshmallows = the best (gluten free!) treat ever. One batch makes so many you won’t know what to do with them all. Put them in a jar. Save some for yourself and then spread the love.
These are inspired by chocolate marshmallows I had earlier this year at Milse dessert bar in Britomart, Auckland. So inspired I was to make the creation myself that I went out and purchased Valhrona cocoa powder for the expressed purpose. I’ve attempted once before without a sugar thermometer and without heating the syrup and it turned out terribly. Thankfully, my patience with these little lovelies paid off. I’ve eaten enough of them to assure you of that!
I also set some aside to decorate a Mother’s day cake for my ex personal trainer’s wife. Despite the obscure connection, I am very pleased with how it turned out. They’re obviously also fantastic alone. I am now totally enthused by the idea of creating my own entirely home-made rocky road…
The recipe is based around the lovely Kirsten’s home-made marshmallow recipe, with obvious adjustments here and there.
- 400g sugar
- 50g glucose syrup
- 25g/2 Tbsp gelatine powder
- 2 egg whites (I used 60g liquid egg whites)
- 1 tsp vanilla bean paste
- 50g best quality cocoa
- 100g dark chocolate
- For dusting, 3 tbsp each of icing sugar and corn flour, 1.5 tbsp cocoa
- Grease and line a rectangular tray with baking paper (I use a full-sized baking tray with a lip). Lightly spray top of baking paper with non-stick spray.
- Place 200ml of water in a bowl and sprinkle with gelatine. Stir to combine and set aside. Prepare the egg whites by placing them in a grease-free bowl (wipe the beaters and bowl with lemon juice to be sure) and beating them until foamy.
- Place sugar, glucose and 200ml of water in a small saucepan and stir over a low heat until dissolved completely.
- Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120C.
- While boiling the sugar, melt the dark chocolate in the microwave at 30 second intervals until just about entirely melted. Stir until fully melted through, then set aside to cool.
- Remove from heat and carefully add gelatine mixture, whisking until fully combined without lumps.
- To the egg whites, gradually add the sugar syrup while beating on low speed.
- Increased the speed of your beaters to high and mix until white and glossy – about 5 min with stand mixer, 10 with hand mixer. Add vanilla bean paste, half the melted chocolate and cocoa and beat through mixture. The bowl should be about room temperature to touch at this point.
- Pour into prepared pan. Drop blobs of the remaining dark chocolate on top of the mallow and swirl through with a skewer to create a marbled effect. Leave to set for 6-8 hours or overnight.
- Sift together icing sugar, cocoa and corn flour. Dust large knife or pizza cutter with icing sugar mixture and slice marshmallow into squares.
- Roll each piece in icing sugar mixture, leaving top un-coated. Leave to dry for at least 3 hours. Store in an airtight container.