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Gourmet Chocolate Button Marshmallows
- Preparation and cooking time
- 4 hours setting time
- Makes 25 pieces
Easy to make and very versatile, I used Cadbury’s chocolate buttons and Green & Black’s hot chocolate for dusting but would also be great with Green & Black’s Chilli Chocolate.
- 40g icing sugar
- 40g cornflour
- 40g coco powder
- Vegetable oil for brushing
- 21g unflavored gelatine
- 240ml cold water
- 340g granulated sugar
- 200g Liquid Glucose
- 1/4 teaspoon salt
- 240g Chocolate buttons
- STEP 1To prepare the tin lightly brush a metal baking tray (25cm by 25cm) with vegetable oil. Line the tray with clingfilm and brush again with vegetable oil.
- STEP 2Combine the icing sugar, cornflour, and coco powder in a container with a lid, shake to mix. Use this later to dust the marshmallow.
- STEP 3Place the 21g of gelatine (around 10 sheets) into a medium bowl with 120ml of the water, cover the gelatine with the water.
- STEP 4In a medium saucepan combine the remaining 120ml water, granulated sugar, liquid glucose and salt. Place over medium high heat, cover and allow to cook for 4 minutes.
- STEP 5Put the water and gelatine prepared earlier into the bowl of a stand mixer.
- STEP 6Uncover the pan and clip a sugar thermometer onto the side. Continue to cook until the mixture reaches 115 degrees C, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- STEP 7With a stand mixer on low speed, slowly pour the sugar syrup down the side of the bowl into the gelatine mixture. Once you have added all of the syrup, increase the speed to high. Continue to whisk until the mixture becomes very thick and is lukewarm, approximately 15 minutes.
- STEP 8Melt the 180g chocolate in a small bowl using the microwave on low for around 5 minutes.
- STEP 9With the remaining 60g of chocolate buttons line the bottom of the baking tray in a grid.
- STEP 10Add the melted chocolate to the mixing bowl during the last minute of whisking.
- STEP 11When ready, pour the marshmallow mixture into the prepared tray, using a lightly oiled spatula to spread evenly.
- STEP 12Cover the tray with a sheet of oiled clingfilm. Allow the marshmallow to sit for at least 4 hours and ideally overnight.
- STEP 13Remove the clingfilm from the top of the tray and sprinkle the icing sugar mixture on top of the marshmallow, cover the entire surface. Place a chopping board on top of the tray and flip. Peel off the remaining clingfilm and dust again with more of the icing sugar mixture.
- STEP 14Cut into squares, with a chocolate button in the centre of each piece, using a knife dusted with the icing sugar mixture.
- STEP 15Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.