Ok, I realize I already posted an exotic marshmallow recipe, but for some reason, but I could not get this combination out of my head. It's a classic, (like those chocolate oranges I used to get in my Christmas stocking) and I wanted to push the limits of what you could whip into fluffy marshmallows. The darker, more bitter the chocolate, the better. There is so much sugar and corn syrup in the marshmallows (to provide structure) that dark dark chocolate adds a depth and richness to the recipe that milk chocolate would turn into a saccharine head-ache. So here is proof that you can let your creativity fly, and try whatever combinations that get you salivating. Lavender with dark chocolate chunks? Absolutely. Blackberry with cracked pepper? Yes. Sriracha? Maybe. Anyway, the point is have fun. Enjoy! Ingredients:
About 1/2 cup confectioners' sugar, plus 4 tablespoons cocoa powder
3 ½ envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
2-3 ounces bitter-sweet chocolate (70% cocoa and up)
1 tablespoon unsweetened cocoa powder
5 tablespoons hot water
2 cups granulated sugar
½ cup light corn syrup
½ cup hot water (about 115 degrees)
¼ teaspoon salt
2 large egg whites
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions:
Oil bottom and sides of a 13 by 9 inch rectangular metal baking pan and heavily dust the bottom and sides with some confectioners' sugar and cocoa mixture.
Melt the chocolate in a double boiler, then add the cocoa powder and hot water. Whisk together until on the watery side (you don't want it to be too thick). It should make a 1/2 cup, if it doesn't, add hot water until it does. In the bowl of a standing electric mixer, pour in the ½ cup of chocolate mixture and sprinkle with the gelatin. Let it stand for about 10 minutes.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. A word to the wise, this happens very very quickly. While I turned around to tidy up, the entire batch jumped to 275 and burned, so once the thermometer reads 200, keep a close watch, and take it off the heat when it reaches 230. The thermometer should still creep up to 240 after that. Remove the pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With the standing mixer beat the mixture on high speed until light brown, thick and nearly tripled in volume, about 6 minutes if using standing mixer. In a large bowl separately beat the egg whites until they just hold stiff peaks. Beat whites, vanilla extract, and orange zest into sugar mixture until it is just combined (about 2 minutes). Pour the mixture into baking pan and sift ¼ cup confectioners' sugar and cocoa mixture evenly over top. Let the marshmallow set uncovered, until firm, at least three hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar and cocoa mixture into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week. Enjoy!
Oil bottom and sides of a 13 by 9 inch rectangular metal baking pan and heavily dust the bottom and sides with some confectioners' sugar and cocoa mixture.
Melt the chocolate in a double boiler, then add the cocoa powder and hot water. Whisk together until on the watery side (you don't want it to be too thick). It should make a 1/2 cup, if it doesn't, add hot water until it does. In the bowl of a standing electric mixer, pour in the ½ cup of chocolate mixture and sprinkle with the gelatin. Let it stand for about 10 minutes.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. A word to the wise, this happens very very quickly. While I turned around to tidy up, the entire batch jumped to 275 and burned, so once the thermometer reads 200, keep a close watch, and take it off the heat when it reaches 230. The thermometer should still creep up to 240 after that. Remove the pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With the standing mixer beat the mixture on high speed until light brown, thick and nearly tripled in volume, about 6 minutes if using standing mixer. In a large bowl separately beat the egg whites until they just hold stiff peaks. Beat whites, vanilla extract, and orange zest into sugar mixture until it is just combined (about 2 minutes). Pour the mixture into baking pan and sift ¼ cup confectioners' sugar and cocoa mixture evenly over top. Let the marshmallow set uncovered, until firm, at least three hours, and up to 1 day.
Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar and cocoa mixture into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallow keep in an airtight container at cool room temperature 1 week. Enjoy!
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