Dark chocolate and mint marshmallow

Makes 30 Desserts and puddings

Dark Choco

Advertisement

Ingredients

  • 17g gelatine
  • 50g honey
  • 240g sugar
  • 100g egg whites
  • 3 drops mint essence
  • green food colouring (optional)

For dipping

  • 300g dark chocolate (70 per cent cocoa)
  • 50g crystallised mint leaves

Method

Place the gelatine in cold water to soak for 5 minutes, then drain. Set aside. In a saucepan, heat 110ml water, the honey and sugar, then bring the mixture to 114°C/237°F. Start whipping the egg whites using the beater on a slow speed. Gently fold in the softened gelatine. Increase the speed of the beater: the marshmallow will thicken, then cool. Add the flavouring and colouring.

Pour the marshmallow into a rectangular dish lined with baking paper, in a layer about 3cm thick. Leave to set overnight. Cut into cubes and insert a wooden stick into each one. Temper the dark chocolate (see opposite). Dip each lollipop into the chocolate, drain it, decorate with a crystallised mint leaf and place on an acetate sheet. Allow the chocolate to set for at least 2 hours at 18°C. Then detach from the acetate sheet and enjoy.

Recipes and photographs taken from A La Mere De Famille by Julien Merceron, photography by Jean Cazals (Hardie Grant, £25).
Dark Choco
Recipes and photographs taken from A La Mere De Famille by Julien Merceron, photography by Jean Cazals (Hardie Grant, £25).

Advertisement

Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe