Chocolate Marshmallow Bonbons

Method

Squidgy, fluffy, chocolatey and delightful, these chocolate marshmallow bonbons are a fun treat that can be used in a variety of ways! Pipe into a moulded shell or chocolate cup, or use a silicone mould to make marshmallow shapes and then dip in your favourite couverture. The possibilities are endless (and delicious)!

How to Make Chocolate Marshmallow Bonbons

Ingredients

• 600g Valrhona Guanaja 70% (or your preferred couverture for coating)
• 225g Caster Sugar
• 95g Water
• 130g Egg Whites
• 100g Valrhona Guanaja 70% Dark Chocolate
• 65g Water
• 12g Powdered Gelatiine
• 65g Water (to rehydrate the gelatine)
• 10g Valrhona Cocoa Powder

Method

For the Shells

1. Temper your choice of chocolate or fruit couverture, we like Guanaja 70%, Blond Dulcey 35% or Strawberry Inspiration
2. Cast your moulds (our favourite is the Bear mould, SMP3516)
3. Leave to set

For the Dark Chocolate Marshmallow

1. Dissolve the powdered gelatine in 65g cold water
2. Combine sugar and 95g water and bring to 110*C
3. Add the melted gelatine and the beaten egg whites, beat at a constant medium speed until firm
4. While the marshmallow is still warm, stir in the melted Guanaja 70% dark chocolate and the cocoa powder
5. When the mixture cools to 45-50*C, pour into a piping bag

Assembly and Finishing

1. Pipe marshmallow into your moulded shells
2. Leave to set for 12 hours
3. Cap off and allow to set before demoulding
4. Enjoy!

Enjoyed this recipe? You could also pipe your marshmallow into greased silicone moulds, leave to set and then dip in your preferred chocolate.