Thursday, December 22, 2011

cocoa marshmallows.


Usually, we have hot chocolate with white cloud-like marshmallows. But how about a reverse? Milk with dark chocolaty marshmallows.


These marshmallows aren't as sweet as their pale cousins because of the amount of cocoa in there and they're also springy and fluffy. The kind that you wish you had a life-size version of so that you can hug it to sleep. Or pillow fight with it. Or jump on like a trampoline.


Oh and they melt really quick too so you have to be fast to catch them in that half molten half fluffy state once you plop them on your hot milk. If you're a bit too slow, that's okay. At least now you have chocolate milk!


P.S I used these cocoa marshmallows to top off my hazelnut milk instead of just using regular milk. Can someone say Nutella milk?


Cocoa Marshmallows
recipe adapted from Not So Humble Pie
yields a 7 x 11 x 1 inch pan

For the cocoa slurry:
1/2 cup natural unsweetened cocoa
1 tbsp instant espresso powder
2/3 cup boiling water

For the base:
1/2 cup water
1 1/4 cup corn syrup (I actually got away with half because I had that much left)
1 1/2 cup sugar
pinch salt

For the bloom:
4 tbsp unflavored gelatin
1/2 cup cold water
1 tsp vanilla extract

For coating:
cocoa powder

Prepare a 7 x 11 inch pan with a little oil or nonstick spray. Wipe out the pan to remove the excess.

Prepare the cocoa slurry by combining all the ingredients in a medium bowl and whisking until no lumps remain.

Prepare the base by placing all the ingredients into a medium saucepan and heat to 260F without stirring over medium heat. While the base is cooking, prepare the bloom. Combine the water and vanilla in a bowl. Sprinkle the gelatin evenly over the surface and set aside.

Once the temperature of the base reaches 260F, remover from heat and gently stir in the lump of gelatin. The mixture will foam up a bit. Add the cocoa mixture and stir until smooth before pouring the mixture into the bowl of your stand mixer with the whisk attachment.

Gradually bring the mixture to high speed because it will splatter. Beat the mixture on high speed until light and fluffy, like marshmallow cream, about 18 minutes. Pour the mixture into the prepared pan, smooth the top with an offset spatula and allow to stand at room temperature for at least 4 hours or overnight.

Cut and coat the marshmallow with the cocoa powder. Store marshmallows for up to 2 weeks in an air-tight container.

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