- for the ganache:
- 60 g dark (70% cocoa solids) chocolate
- 60 ml double cream
- 1 – 2 tablespoons hot water (if necessary)
- for the marshmallows:
- 3 tblsp icing sugar
- 3 tblsp cornflour
- vegetable oil, for greasing
- 25 g powdered gelatine
- 125 ml boiling water
- 500 g granulated sugar
- 250 ml water
- 2 large free-range egg whites
- 1 tsp vanilla extract
- Begin by making the ganache. Finely chop the chocolate and put it in a bowl. Heat the cream and when it comes to the boil pour over the chocolate. Whisk until all the chocolate is melted and the mixture is smooth. If it splits and looks oily add the tablespoon or two of water to bring the emulsion together. Set aside.
- Sift together the icing sugar and cornflour. Oil a shallow 20 x 30cm baking tray then dust it with some of the icing sugar mix.
- Combine the gelatine and the boiling water in a bowl and stir to dissolve. Set aside.
- Gently heat the sugar and water in a saucepan, stirring until the sugar is dissolved. Increase the heat and, using a sugar thermometer, boil until the syrup reaches about 100°C (212°F).
- At this point, beat the egg whites in an electric stand mixer or with a hand-held mixer until stiff. Remover the syrup from the heat when the sugar thermometer reads 121°C (250°F). Pour the dissolved gelatine into the syrup and stir to blend. Turn the mixer to its lowest setting and beat the whites while pouring on syrup in a thin stream. Once all the syrup is incorporated, add the vanilla extract to the mixture and continue to beat until thick and bulky but still pourable. If you lift up the beaters, a ribbon of marshmallow should remain on the surface for a few seconds.
- Pour half the marshmallow into the prepared tin. Drizzle the ganache over the mallow (warm it again slightly if it has begun to set) and use the tip of a knife to swirl the two together. Pour over the remaining mallow and level with the back of a wet spoon or palette knife. Put in the fridge for a good hour.
- Dust your work surface with more icing sugar mix. Loosen the marshmallow around the sides and bottom of the tin with an oiled palette knife and/or your fingertips and turn it out onto the dusted surface. Cut into squares, oiling and dusting the knife between cuts, and roll them in the icing sugar mix so that all the surfaces are dusted. Pack into an airtight box and store in the fridge.
Recipes taken from Green & Black’s Organic Ultimate, published by Kyle Cathie Ltd.