Chocolate Marshmallows for Easter

Chocolate Marshmallows for Easter
March 24, 2017 Kimberlie

Chocolate Marshmallows for Easter

Chocolate Marshmallows, The Finer Cookie.

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

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.
    homemade lemon marshmallow easter eggs the finer cookie

    Sheet gelatin is another option to powdered gelatin.

  • homemade lemon marshmallow easter eggs the finer cookie

    Softened gelatine.

  • Alternately soften your powdered gelatine over 1/4 cold water.
    chocolate marshmallows the finer cookie

    Gelatine blooming in the cup.

  • 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.
    chocolate marshmallows the finer cookie

    Plastic Easter Eggs, washed and prepped.

  • 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.
    chocolate marshmallows the finer cookie

    260ºF will softly set the meringue to be a marshmallow.

  • 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.
    chocolate marshmallows the finer cookie

    Melt the gelatine before adding it to the meringue.

  • Continue to cook the sugar until it reaches 281ºF to 284ºF/138ºC to 140ºC and remove it from the heat.
    chocolate marshmallows the finer cookie

    Cook the sugar before adding it to the meringue.

  • 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.
    chocolate marshmallows the finer cookie

    Add liquid gelatine after the cookied meringue has cooled.

  • Sift the cocoa powder into the meringue.
    chocolate marshmallows the finer cookie

    Last, sift in the dry cocoa powder.

  • With the mixer on low, stir to combine.
    chocolate marshmallows the finer cookie

    Blend the dry cocoa powder as the last step.

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.
    chocolate marshmallows the finer cookie

    Pipe the marshmallow batter into each cup only ¾ full.

  • Close the plastic eggs and let sit overnight. They will firm up without refrigeration.
    chocolate marshmallows the finer cookie

    Plastic eggs filled with chocolate marshmallow batter.

  • 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.
    chocolate marshmallows the finer cookie

    The chocolate marshmallow sets perfectly at room temperature.

  • Roll the marshmallow eggs in cocoa powder or chocolate sprinkles.
    chocolate marshmallows the finer cookie

    Lay out your crispearls on a tray.

  • chocolate marshmallows the finer cookie

    Chocolate Marshmallows, The Finer Cookie.

7 Comments

  1. Rick 1 month ago

    The Chocolate Marshmallow Easter Egg is reborn….Yeh!! Love the texture and rich chocolate taste.

    • Author
      Kimberlie 1 month ago

      Thanks Rick

  2. Jersey Girl Cooks 1 month ago

    Oh my gosh these are cute! I think I have to share them on twitter!

    • Author
      Kimberlie 1 month ago

      Thank you, thank you, thank you for the share on Twitter. And thanks for leaving me this message.

  3. Charlotte 3 weeks ago

    I love homemade marshmallows but I’ve never thought to try different shapes! I’ve gotta give this a try.

  4. Those are adorable marshmallows! Absolutely love this post and beautiful pictures

    • Author
      Kimberlie 3 weeks ago

      Thanks Ginny. Really appreciate it.

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