Guilt-less Desserts & Treats for your Family
It’s the middle of winter here in Australia, and in the bottom part of the country that means frosts, snow, rain and a lot of inside time. If you are up north, then you’ve probably never seen snow and are wondering why I’m complaining about having to run this morning with a beanie on (as well as my head lamp…a classy look I know!). Its freakin’ cold, and wet!
It’s too wet and cold to play outside, which means inside games and cabin fever! Little boys with too much energy and not enough space to run around in and a Mummy who has heard the same (awful) CD version of ‘Incy Wincy Spider’ 100 times does not make for a peaceful day. Fingers crossed we see some sun tomorrow… and my sanity return.
What you can do when the weather turns sour is bake. Today we made gingerbread men and chocolate cookies. The boys took great delight in decapitating the gingerbread men and removing their limbs one bite at a time. It did stop them from playing ‘Incy Wincy Spider’ for 5 minutes so bring on the cookie cannibalism I say!
These Chocolate Marshmallows are a simple treat to make on a rainy day. The Marshmallow fluff can be poured straight into a lined tin and cut into pieces later or you could get imaginative and use a cookie cutter to make Chocolate Marshmallow shapes. We have even used a silicon dinosaur mould to make a giant Dinosaur Chocolate Marshmallow. The shape and look is all up to you! The mixture will whip up to a large volume after you have added the boiling mixture, and it sets rather quickly so make sure the tray/mould is ready to go immediately.
- 3/4 Cup Maple Syrup or Honey
- 100 ml Water
- 2 Tablespoons Gelatine
- 100 ml Water
- 1 Egg White
- 2 Tablespoons Cocoa
- Extra: Cocoa and Arrowroot for dusting
- Place the egg white in a clean bowl of a stand mixer with a whisk attached.
- Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
- Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
- Once boiling, add the gelatine mixture and whisk to combine.
- Bring to the boil again and boil for 30 seconds.
- Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl. DO NOT pour the hot mixture directly on the egg as it will cause it to cook and curdle.
- Once added turn to high and whisk for 5 minutes.
- Turn off and sift the Cocoa over Marshmallow mixture.
- Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
- Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
- Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
- Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
- Store in an airtight container at room temperature for up to 3 days.