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Step 1: GELATINE & COCOA POWDER

24g Gelatine Powder

80ml Water (cold)

3tbsp Water (boiling)

2 & 1/2tbsp Cocoa Powder

1tbsp Vanilla Extract

Add the cold water and gelatine to a stand mixer and leave to sit for 10 minutes. Next, add the cocoa powder and vanilla to the hot water, stir well and leave to cool.

Step 2: SUGAR SYRUP

160ml Water

225g Caster Sugar

180ml Liquid Glucose

Add the water, sugar and liquid glucose to a saucepan and bring to a boil. One the mixture has reached boiling point, reduce the heat and continue to cook until the mixture reaches 114 degrees C / 237 degrees F.

Step 3: WHIP

Using a whisk attachment break up the gelatine and add the cocoa powder mixture and salt. Slowly pour in the hot sugar mixture and gradually increase the speed. Whip for 10 - 12 minutes.

Step 4: DUST, SET & DECORATE

200g Milk Chocolate `

Icing Sugar

Cocoa Powder

Grease and line a 10 inch square tin witch parchment paper. Dust the tin with icing sugar and cocoa powder and pour in the marshmallow. Melt half of the chocolate and drizzle on top before running a knife through the chocolate and marshmallow to create a marbled effect. Dust the top of the marshmallow with more icing sugar and cocoa powder and cover with parchment paper. Leave to sit a room temperature for 6 hours. Dust your worktop with icing sugar and cocoa powder and divide the marshmallow up into cubes using a knife or kitchen scissors. Dust all the sides of the marshmallows in the cocoa powder and icing sugar mixture. To finish, melt the remaining chocolate and drizzle on top.

Step 5: ENJOY

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