Pierre Hermé's chocolate marshmallows.
Another experiment with marshmallows. We liked the first ones fruit puree very much, now I tried the chocolate ones. I made them for cake decorations and for treats for the kids, but it turns out they are delicious with coffee. You just have to throw a few pieces into hot coffee and wait for the marshmallow to melt, forming a delicious chocolate foam on top. All in all, tasty little things that can be eaten in many different ways.
They're delicious.
Composition:
- leaf gelatin - 17 g.
- sugar - 225 gr.
- honey or trimolium (artificial honey) - 170 g.
- water - 75 gr.
- black chocolate (70%) - 100 gr.
Cooking chocolate marshmallows:
Fill the leaf gelatin with cold water.
In a thick-bottomed saucepan, pour sugar, add 70g of honey, water and heat everything up to 110 degrees.
Pour the remaining 100g of honey into a bowl and pour in the hot syrup. Stir well. After a minute, add the squeezed gelatine and stir well again to fully dissolve the gelatine.
Allow the gelatine to dissolve.
Whisk the mixture with a mixer until it becomes a soufflé. It will at least double in size and become very airy.
Whisk the mixture.
Chop the chocolate into chunks and melt.
Pour the chocolate into the marshmallow and stir. If you stir thoroughly, the color will be uniform, if you stir lightly, you'll get marble-like streaks.
Pour the chocolate into the marshmallow and stir.
Spread the mold with clingfilm or a silicone mat.
Pour the chocolate over the marshmallow.
Pour the marshmallow mixture into the mold and leave overnight (or preferably overnight) to set.
Pour the marshmallow mixture into the mold and leave to set.
Then cut the marshmallow into squares, dust with powdered sugar or cocoa and serve.
Serve.
Store in a closed container in a dry place.
Happy eating!
