Chocolate Marshmallows for Easter – Gluten-Free

March 24, 2017

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 (245F-250F) 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.

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Ingredients

Makes 14 marshmallow eggs

Volume Grams Ounces

4 sheets 10 grams .35 ounces (4 sheets) silver leaf gelatin if sheets of gelatine isn't available, use 4 teaspoons unflavoured powdered gelatine.
3 87 grams (3) 3.1 ounces (3) egg whites room temperature
1 cup 198 grams 7 ounces granulated sugar
1/2 cup 112 grams 4 ounces water
2 1/2 tablespoons 50 grams 1.75 ounces light corn syrup
1/2 cup 41 grams 1.45 ounces dark roasted cocoa powder--unsweetened

Instructions

Mise en Place for the Chocolate Marshmallows

What is mise en place and how could it benefit you? See The Finer Cookie’s post How to Mise en Place.
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.

Sheet gelatin is another option to powdered gelatin.

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.

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 260F/121.1C. Turn down the heat.

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. Click here to read The Finer Cookie’s post on how to meringue.
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.

Melt the powdered gelatine before adding it to the meringue.

Continue to cook the sugar until it reaches 281??F to 284??F/138??C to 140??C and remove it from the heat.

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.

Add melted powdered gelatine after the cooked meringue has cooled.

Sift the cocoa powder into the meringue.

Blend the dry cocoa powder as the last step.

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.

Pipe the marshmallow batter into each cup only ¾ full.

Close the plastic eggs and let sit overnight. They will firm up without refrigeration.

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.