This Valentine’s day how about a chocolate covered cherry marshmallow heart? Or maybe a hot chocolate with mini cherry marshmallows?
Somewhere about a decade ago I found some chocolate covered marshmallows at a drugstore when I was searching for Valentine candy hearts. I kind of became obsessed with the stuff. It wasn’t even good – the chocolate was that chalky color and the marshmallow was a lot like taffy, and sweet enough to crack a tooth.
Later on I learned how to make homemade marshmallows and never looked back. The stuff is incredibly inexpensive to make and really easy, though the ingredients list is not going to be on anyone’s top five health food list -more like a great treat for that special occasion. These cherry marshmallows use 100% (no added anything) cherry juice. I found some at the regular grocery store. An alternative is to find 100% cherry fruit spread and heat it up to strain out the liquid. Kirsch is optional but it sure is tasty.
When cutting out marshmallow shapes, dust the cookie cutter or knife with the powdered sugar/starch mixture prior to each cut to make sure it doesn’t start sticking to the marshmallow. Dip the cut-out shapes into the sugar/starch mixture. I shake them off by using a mesh strainer and tapping it with a spoon. Be careful because the marshmallow(s) will bounce like it’s on a trampoline and
might will fly out of the strainer. Tap gently to remove the excess powder from the marshmallow. Do a second dip when you finish the first round. The newly cut edges will soak up the sugar/starch a bit and you’ll want another round to make sure they remain sticky-free. Let them dry on parchment paper for a few hours and then store in a tin or covered container.
Tempering is the best way to go to cover the marshmallows with chocolate. Both David Lebovitz and Ina Garten offer a couple of ways to temper here and here. And if the tempering fails? Use the refrigerator to chill the chocolate and they’ll look terrific. The only downside (if it can be called that at all) is that they need to be eaten chilled so the chocolate doesn’t get gooey soft.
An alternative to tempering is dipping chocolate (compound) which is also quite a bit easier. Chocolate dipping wafers (compound) (Wilton) can be found in most grocery stores. I also like to use bada bing from Chocoley but it is only available online. Follow the directions on the package.
Nothing makes me happier than a holiday that celebrates chocolate.
|Chocolate Covered Cherry Marshmallow Hearts|| |
- 15 grams plain Knox gelatin (2 envelopes)
- 235 grams cold water (1 cup)
- 80 grams pure cherry juice (1/3 cup)
- 60 grams corn syrup (1/4 cup)
- 200 grams superfine granulated sugar (1 cup)
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 tablespoon Kirsch (optional)
- 55 grams powdered sugar, sifted (1/2 cup)
- 3-4 tablespoons starch (tapioca, corn or arrowroot)
- 460 grams bittersweet chocolate, chopped (71%) (about 1 pound)
- Grease a quarter sheet pan or 13x9-inch pan with nonstick spray. Line the pan with foil or parchment. Spray the parchment or foil.
- Place the gelatin and 175 grams of water (about ¾ cup) in the bowl of a stand mixer. Let that mixture sit undisturbed about 10 minutes. Place remaining 60 grams (1/4 cup) water and cherry juice in a small, deep sided saucepan along with the corn syrup, sugar and salt. Stir once to combine. Bring to a low simmer over medium heat until the mixture is 240°F degrees on an instant read or candy thermometer. Swirl the pan once in a while but do not stir at all.
- Using the whip attachment begin to blend the gelatin and water on low speed as you pour the hot sugar mixture down the side of the bowl. Once it is all in the bowl, start to increase the speed until the mixture foams. It will start to stink like a zoo but just ignore it for now. Once it foams and starts to fluff, turn up the speed to high and keep going for a full 5-7 minutes. The marshmallow will double in size become very fluffy, thick and should be pale pink. Add the vanilla and Kirsch, if using. Whip a minute more and then quickly spread the marshmallow in the prepared pan using a wet spatula to smooth the top. Let the mixture set at least 5 hours and overnight is even better.
- Mix the sifted powdered sugar with the starch until blended. Turn out marshmallow rectangle onto a surface generously dusted with some of the sugar/starch mixture. Generously coat a heart cookie cutter or a knife with the sugar/starch. Cut into as many pieces as you wish, dipping the marshmallow into the sugar/starch to coat on each side. Shake off excess using a mesh strainer. Repeat 2x for each piece.
- Follow directions using the links in the post to temper the chocolate. Dip each marshmallow in chocolate using a fork or dipping fork, shake off excess and place on parchment to set. Refrigerate if the chocolate doesn't harden in 45 minutes.
- Or follow directions on chocolate compound/coating package to dip marshmallows.