Chocolate Cocoa-Dusted Marshmallows
Inspired by techniques from Serious Eats and King Arthur Baking.
Light, airy cocoa marshmallow cubes made with beef gelatine and rolled in a cocoa dusting.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- 23 cm square tin
- baking paper
- medium heavy saucepan
- digital thermometer
- stand mixer with whisk
- oiled spatula
- sieve
- large sharp knife
- small bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 135 kcal |
| Protein | 1.6 g |
| Carbohydrate | 33.9 g |
| of which sugars | 30.7 g |
| of which free sugars | 30.7 g |
| Fat | 0.4 g |
| of which saturates | 0.2 g |
| Fibre | 0.8 g |
| Salt | 0.1 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 18 servings
Cocoa dusting
- 50 g icing sugar about 4 tbsp
- 4 tbsp cornflour
- 2 tbsp Dutch-process cocoa powder
Gelatine
- 24 g beef gelatine powder or the equivalent in beef gelatine leaves
- 120 ml cold water
Syrup
- 400 g granulated sugar
- 160 g light corn syrup
- 120 ml water
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp vanilla
Chocolate
- 40 g Dutch-process cocoa powder, sifted
- 3 tbsp boiling water
- 1
Tin. Sift the icing sugar, cornflour and the 2 tbsp of cocoa together for the dusting. Paper the tin, oil the paper thinly and coat it with a third of the brown mixture.
- 2
Cocoa. Stir the boiling water into the 40 g cocoa in the small bowl until you have a smooth, glossy paste, then let it cool.
- 3
Bloom. Pour the cold water into the bowl of the stand mixer, sprinkle on the gelatine and give it 10 min to swell.
- 4
Syrup. Warm the sugar, corn syrup, water and salt in the saucepan, stirring, until the sugar has melted. Then let it bubble undisturbed for 7-9 min and take it off at 116 °C.
- 5
Whip. With the whisk turning slowly, trickle the syrup onto the gelatine, keeping it off the moving whisk. Raise to full speed for 10-12 min, adding the vanilla towards the end, until the mixture is thick, glossy, tripled and just warm to the touch (about 35 °C).
- 6
Flavour. Add the cooled cocoa paste and mix on low for about 20 seconds. Finish by folding with the spatula until the colour is even, without knocking out the air.
- 7
Spread. Transfer to the tin, smooth it flat and sift on another third of the cocoa dusting.
- 8
Set. Let it stand, uncovered, for 6 h or overnight. When ready it feels springy and is no longer tacky.
- 9
Cut. Turn the slab out onto a board coated with the remaining dusting. Slice into 36 cubes with an oiled knife and toss them in the dusting so every side is brown.
Storage
Keep in an airtight box at room temperature for up to 2 weeks.
