Mocha Marshmallows

• Gluten free

• Condiments

  • 160 ml Golden syrup

• Baking & Spices

  • 440 g Caster sugar
  • 1 tbsp Cocoa powder
  • 3 tbsp Cornflour
  • 100 g Dark chocolate
  • 3 tbsp Icing sugar

• Drinks

  • 2 tsp Espresso, instant powder
  • 320 ml Espresso coffee

• Desserts

  • 24 g Gelatin granules

Found on domesticgothess.com

Description

Directions

• Line a deep, 23cm square cake tin with greased clingfilm.
• Place the cold espresso into the bowl of a stand mixer fitted with a balloon whisk and sprinkle over the gelatin, set aside to bloom.
• Meanwhile, place the sugar, golden syrup and espresso into a deep, heavy bottomed saucepan and place over a medium heat. Stir until the sugar has dissolved then turn up the heat and allow to boil until the syrup reaches 130C/266F on a sugar/probe thermometer.
• While the syrup is heating up, melt the chocolate and set aside.
• When the syrup reaches 130C, start whisking the gelatin mixture at a medium speed; slowly pour the syrup down the side of the bowl into the gelatin, dont pour it directly onto the whisk or you may get shards of sugar in your marshmallows.
• Once all of the syrup has been added, turn up the mixer to a high speed, the mixture should grown in volume and become thick like meringue. Continue to whisk until the mix begins to form stretched, bubblegum-like strands on the surface, this can take 10-15 minutes.
• Drizzle over two thirds of the melted chocolate and carefully fold through a couple of times so that the mixture is streaked, dont overmix.
• Pour the marshmallow into the prepared tin and level with a spatula, drizzle over the remaining chocolate and draw a knife through it a couple of times to ripple. Cover the top with greased clingfilm and press gently to level it. Set aside for at least 3 hours to set.
• For the coating, sift together the icing sugar, cornflour, cocoa powder and espresso into a bowl. Sprinkle some of the powder on a chopping board and turn the marshmallow slab out onto it. use a sharp, greased knife to cut the marshmallow into squares.
• Toss each marshmallow in the powder making sure that they are coated on all sides, this stops them from drying out. Store in an airtight container, they will keep for 2 weeks.