Chocolate covered marshmallows are an excellent tea delicacy. Of course, this sweet is not difficult to buy in the store, but it is even better to cook it yourself at home. It will turn out much tastier, besides, you will be sure that only natural products are included in the composition, without preservatives and taste improvers.
Marshmallow in chocolate with cream
It's pretty easy to make marshmallows in dark milk chocolate with cream. Of course, it will take a lot of time, about 1 hour, but you will like the result.
Ingredients:
- 100 grams of milk chocolate, - 70 grams of dark chocolate, - a bag of gelatin, - half a glass of milk, - 100 ml cream (33%), - icing sugar.
Recipe:
Melt the chocolate in the microwave or water bath. Prepare a silicone mold with small curly indentations. Gently grease each hole of the mold with hot chocolate using a special brush. Place in the freezer for 15 minutes.
At this time, heat the milk in an enamel bowl and dissolve the gelatin in it. Whip the cream and powder until thick foam. Then combine the resulting masses, beat again and refrigerate for 10 minutes.
Put the milk-gelatin mixture on the frozen chocolate, pour the remaining melted chocolate on top and put the mold back into the freezer for half an hour.
Carefully remove the marshmallows from the molds. A great dessert is ready.
Marshmallow in chocolate with syrup
Cooking marshmallows in chocolate according to this recipe will also take a long time - from 40 minutes to 1 hour. The sweetness is tender and airy.
Ingredients:
- 200 ml of water, - 10 grams of gelatin, - 300 grams of sugar, - 100 ml of syrup, - half a teaspoon of salt, - 2 tbsp. vanilla spoons, - 100 grams of powdered sugar, - 200 grams of any chocolate without filling.
Recipe:
Dissolve gelatin in warm water according to the instructions, stir and leave the container for half an hour.
Make a syrup. To do this, bring 100 ml of water to a boil, dissolve the sugar and salt in it, pour in the previously prepared syrup and whisk with a whisk without removing it from the stove. Next, place a pastry thermometer in the syrup, and when the mark on it reaches 244 ° C, remove the pan from the stove.
Using a mixer, mix gently the frozen gelatin, add syrup to it and continue beating at low speed for about 10-20 minutes, until the mass becomes thick and dense. Then add vanilla to it and beat for another 5 minutes.
Take a marshmallow mold, sprinkle the bottom and walls with powdered sugar through a sieve so that the dessert does not stick. Gently put the resulting mass in a mold and refrigerate for 12 hours.
After the allotted time, take out the finished marshmallow and cut it into cubes. Melt the chocolate and pour over the sweetness. Serve chocolate covered marshmallows for dessert with a cup of tea, coffee or cocoa.
