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Choc-dipped marshmallow trio
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Prep Time:
165 minutes
Cook Time:
10 minutes
Total Time:
175 minutes
Decadent chocolate-dipped marshmallows topped with ginger biscuits, candy canes, or pistachios.
Ingredients:
  • 18.00 gm gelatine powder
  • 322.50 gm caster sugar
  • 6.60 gm vanilla extract
  • 4 gingernut biscuits
  • 62.50 ml pistachio kernels, lightly toasted
  • 200g dark chocolate, chopped
  • Icing sugar mixture, for dusting
  • 4 large candy canes, roughly chopped
Instructions:
  • Prepare a 19cm x 29cm slice pan by greasing it and lining the base and sides with baking paper, ensuring the paper extends 5cm above the edges of the pan.
  • In a small saucepan, pour 3/4 cup of water and sprinkle gelatin over the surface. Allow it to stand for 1 minute.
  • Combine caster sugar in a pan over low heat and stir constantly for 10 minutes until the sugar completely dissolves.
  • In a large bowl, use an electric mixer on high speed to beat the sugar mixture and vanilla for about 5 minutes, until thick and able to hold its shape. Quickly spread the mixture into the prepared pan and let it stand at room temperature for about 1 hour until set.
  • Put biscuits in a small food processor and pulse until they form fine crumbs. Transfer the crumbs to a bowl. Clean the processor bowl, then process pistachios until finely chopped and transfer to a separate bowl.
  • Put the chocolate in a microwave-safe bowl and heat on HIGH for 1 to 2 minutes until melted and smooth. Let it cool for 10 minutes. Line a large baking tray with parchment paper. Use a wet knife to cut the marshmallow into 18 pieces.
  • Coat a marshmallow in melted chocolate, ensuring to shake off any extra chocolate, using your hands dusted with icing sugar. Work with one marshmallow at a time.
  • Sprinkle each marshmallow piece with biscuit crumbs and alternate between candy cane and pistachio. Place on a tray lined with parchment paper.
  • Allow chocolate to rest for 1 hour until fully hardened. Serve according to additional instructions provided.

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