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Chocolate Orange Cointreau Marshmallows
By Nadia Eblen
Chocolate Orange Cointreau Marshmallows
In this recipe
Chocolate Orange & Cointreau Dessert Sauce
Preparation time:
15-20mins + 2hrs setting time
Cooking time:
minimal
Serves:
to share
Ingredients

 

  • 3 egg whites
  • 175g caster sugar plus 75g extra
  • 2tsp liquid glucose
  • 4.5 gold strength gelatin sheets
  • 120ml Beerenberg Chocolate Orange & Cointreau Sauce
  • Vegetable oil
  • 75g icing sugar
  • 75g cornflour



 

Method:

Grease a slice pan and line the pan with cling wrap.  Set aside.

Place the egg whites in a clean, dry bowl of a stand mixer.

Place the gelatin sheets in a separate bowl and cover with chilled water to soak.  Set aside.

Place the 175g caster sugar in a small saucepan with 100ml water.  Heat over low heat, swirling occasionally, until the sugar dissolves completely.  Increase the heat and boil the sugar syrup until it reaches 127oC on a candy thermometer.  When sugar syrup reaches 118oC start whipping the egg whites at medium speed, until they form soft peaks.

Gradually add the extra 75g of caster sugar to the egg whites and continue whipping.  As the sugar syrup reaches 127oC remove the gelatin from the water and squeeze out the excess liquid and add the leaves to the sugar syrup.  Quickly remove the saucepan from the heat and stir in the gelatin.  Then, in a slow steady stream, pour the hot sugar syrup into the whipping egg whites.

Increase the speed of the mixer to high and continue whipping the marshmallow for approximately 5 minutes until thick and glossy, and the bowl of the mixer is no longer hot to touch.  Turn off the mixer.

Place the Beerenberg Chocolate, Orange & Cointreau Sauce in a small bowl and heat in the microwave for approximately 10 seconds until runny.  Drizzle the sauce over the marshmallow and using a spoon, lightly fold the sauce through the marshmallow to create a marble effect.  Tip the marshmallow into the prepared pan and, using a spatula smeared with vegetable oil, evenly spread the marshmallow in the pan.  Allow marshmallow to set for at least two hours.

Sift the cornflour and icing sugar into a bowl.  Using a well-oiled, sharp knife, slice the marshmallow into squares, cleaning and re-oiling the knife every few slices.  Toss the marshmallow in the cornflour and icing sugar mixture and shake off excess.

Store in an airtight container.