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Dark chocolate and mint marshmallow
Makes 30 Desserts and puddings
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.
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