Chocolate Marshmallows for Easter
In the world of Chocolate Marshmallow recipes, you'll find many that suggest you whip hot sugar syrup and gelatine into a dense, but loose batter. These recipes rely on sugar that's been cooked to the firm ball stage (245ºF-250ºF) with a lot of gelatine to set the batter. I've seen many recipes that call for nearly an entire cup of corn syrup to prevent crystallization. The result is a dense and sticky marshmallow that is cloyingly sweet. Of course, you'd expect marshmallows to be sweet and sticky, after all they're mostly sugar, but marshmallows should also have texture and flavour.
The method in this Chocolate Marshmallow recipe creates a fluffy, bouncy marshmallow with an undeniable cocoa flavour. Meringue fresh egg whites. After add cooked sugar that's reached the soft crack stage (270ºF-290ºF). The hotter the sugar, the firmer it sets, so you'll need less gelatine to transform your marshmallow batter into a spongy confection. For Easter, pipe warm marshmallow batter into plastic Easter eggs. Allow them to set overnight. Roll them around in cocoa powder, chocolate sprinkles or mini crispearls. Pack them in your children's Easter basket and watch them create Easter magic.
This recipe is adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright 2012.
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- Makes 14 marshmallow eggs
- 4 sheets (10 grams) silver leaf gelatin If sheets of gelatine isn't available, use 4 teaspoons unflavoured powdered gelatine.
- 3 (87 grams) egg whites room temperature
- 1 cup (198 grams) Granulated Sugar
- 1/2 cup (112 grams) water
- 2 1/2 tablespoon (50 grams) light corn syrup
- 1/2 cup (1.45 ounces/41 grams) dark roasted cocoa powder--unsweetened
Mise en Place for the Chocolate Marshmallows
- Measure the eggs whites in a glass measuring cup and bring them to room temperature.
- Place the sheets of gelatine in a bowl of cold water to soften.
- Alternately soften your powdered gelatine over 1/4 cold water.
- Warm a pan of water to create steam (this is for the gelatine).
- Measure the sugar, corn syrup and water in a small saucepan and set aside.
- Pull out your candy thermometer.
- Measure the cocoa powder and set aside.
- Spray the plastic eggs with cooking spray. This is important. Otherwise, the marshmallows won't come out of the moulds.
- Set out your large piping bag with 1/2 inch tip.
Assemble the Chocolate Marshmallows
- Place the room temperature egg whites in the bowl of a stand mixer fitted with the whisk attachment.
- Begin to cook the sugar, corn syrup and water over medium-high heat, stirring to dissolve the sugar, then simmer it for about 5 minutes, until the syrup reaches 260ºF/121.1ºC. Turn down the heat.
- While the sugar is cooking, whip the egg whites to medium peaks. The goal is to have the meringue be medium-firm. If they reach this stage before the sugar is to temperature, turn down the mixer to the stir setting to keep the meringue moving very gently.
- While the sugar is heating, remove the sheets of gelatine and squeeze out excess water. Set the softened gelatine in a small metal bowl and set over the bowl over simmering water to melt it. It takes very little heat to melt gelatine. The instant it's melted and liquid, turn off the heat and lift the bowl to let some of the steam escape. The residual steam will keep the gelatine liquid.
- NOTE: It is important not to overheat the gelatine. Too much heat will reduce the gelling strength and evaporate the moisture. You want the melted gelatine to be very liquid when you add it to the meringue.
- Alternately, set the glass measure containing the powdered gelatine in a shallow pot of steaming water. Allow the gelatine to liquify. Keep warm until ready to add to the meringue.
- Continue to cook the sugar until it reaches 281ºF to 284ºF/138ºC to 140ºC and remove it from the heat.
- Stir in the chocolate brown gel colour into hot sugar.
- Return to the meringue and stop the mixer long enough to pour a small amount of hot sugar into the meringue. Careful not let allow the hot sugar land on the whisk.
- Turn the mixer on high. When the hot sugar is incorporated, stop the mixer again.
- Repeat until all the sugar is added to the meringue. Let the mixer run for 1-2 minutes to let off some steam.
- Stop the mixer again and carefully pour all the gelatine into the meringue. Turn the speed to high, mixing for about 5 minutes, or until the mixture is thickened, glossy and warm but not hot. As the sugar cools the meringue will become thick and tacky. This is good.
- Sift the cocoa powder into the meringue.
- With the mixer on low, stir to combine.
Pipe the Chocolate Marshmallow Batter
- Once the chocolate marshmallow batter is ready, fill your piping bag and pipe each half of the plastic egg about 3/4 full. Overfilling them will create difficulty closing the plastic eggs.
- Close the plastic eggs and let sit overnight. They will firm up without refrigeration.
- NOTE: Resist the urge to refrigerate the marshmallows. It might help them set faster, but the cold will change the tender quality of marshmallow.
Understand the Marshmallow Batter
- It is the hot sugar and gelatine that sets the meringue and transforms it into a marshmallow. If all the hot sugar and/or gelatine isn’t fully incorporated into the meringue, it’s very possible that the meringue won’t set properly.
- The goal is to ensure that ALL the hot sugar and ALL the melted gelatine go into the meringue. If you leave the mixer running while you pour the hot sugar into the meringue, it will likely catch on the whip and be thrown against the sides of the bowl, rather than be in the meringue.
Unmoulding the Chocolate Marshmallow
- Unmould each chocolate marshmallow.
- Roll the marshmallow eggs in cocoa powder or chocolate sprinkles.