Chocolate Mousse “Mini-Bites”
Finding halal gelatin at the baking supply store and finally being able to make this makes me really happy inside ^__^
Making marshmallow is really satisfying because of the end result: so soft and melt in your mouth marshmallows which you can virtually flavor with anything you can think of. My definite nexts are piñacolada, lemon, and a savory marshmallow. The process is pretty straightforward, the scariest part of it is the candy making part. I managed twice successfully without using candy thermometer, thanks to the cold water test (with photos) on this very handy website.
The basic ingredients are:
- 8 tsp powder gelatin.
- 400 gr of sugar.
- 250 ml of fructose syrup.
- 2 cups of cold water, divided.
- bowl of icy cold water.
- Flavoring / essences. (use vanilla for “plain” marshmallows)
- Corn starch for coating.
For my chocolate marshmallows, an extra:
- 12 tsp pure dutch processed cacao powder for the marshmallow + more for coating.
1. Add 1 cup cold water into big mixing bowl and add gelatin. Whisk and let the gelatin absorb the water & soften.
2. Into a thick & heavy bottom pan, dump sugar, fructose syrup, and 1 cup of water.
3. Oil and coat pan with marshmallow coating. I am using cornstarch (maizena) for the white, and cacao powder for the chocolate.
4. Begin the candy making with a medium flame, it’s okay to stir until all the grainy sugar dissolve. After that be ready with that cold water bowl for the test, stop stirring and watch it boil.
5. Every minute, take a sample and drop into the cold water. Turn off flame when you reach hard-ball phase.
6. Very carefully (hot sugar!!!) Turn on mixer whilst pouring hot candy mixture into mixing bowl, start on low speed. After all candy is poured, add flavoring. This batch as I am making chocolate marshmallows I am adding cacao powder. Mix and gradually increase speed until the mixture thickens.
7. Pour into pan. Note the differences of my two batches of marshmallow: for the vanilla batch, I cooked the candy up to hard-ball phase. For the chocolate marshmallow, I cooked the candy up to soft-ball phase. Basically, the longer you cook your candy, the less water it has, and that makes firmer marshmallows. Higher water content makes a more moist and “melty” marshmallows. Lower water content actually results in more marshmallows, the “dough” raises faster and it is extremely sticky. You have to work fast before the candy sets.
8. After waiting for at least one hour, your marshmallow will be firm. Dust with coating.
9. Scrape carefully off of pan. The bottom side wasn’t as smooth as I wanted. Use baking paper, it would make the removal easier.
10. Admire and hold your BIG SLAB of marshmallow in you hands and giggle.hehehe that’s what I did, before cutting them up. Cutting is literally a sticky situation, be ready with at least half a cup of your chosen marshmallow coating.
I went overboard with the chocolate, I know. This moist and very chocolatey marshmallow tastes like…chocolate mousse mini-bites! Enjoy ;)