Chocolate and Oranges go so well together and the flavour just sings Christmas time. These Chocolate Orange Marshmallows are dipped into rich dark chocolate for another naughty side for an even more decadent treat. These marshmallows will definitely take your hot chocolates this Christmas season to the next level, especially if you’re making grown-up hot chocolate with some Bailey’s!
The marshmallows are swirled design but you can add the cocoa powder to all the mixture if you would like a complete chocolate colour across the marshmallows. Adding in cocoa powder does make the marshmallows a bit firmer so if you fancy a softer eat, mix the marshmallow a few minutes less. Before it sets, try to scrape out as much as you can, a warning, if you make these, will kids, the scraping of the bowl gets super messy!
If you don’t fancy dunking these in melted dark chocolate then you can fold in chocolate chips to add some texture and an extra chocolate hit. I used a good orange extract rather than fresh zest as it will mean you get a good punchy flavour to go side by side with the chocolate.Print
Make 24 Marshmallows
- 4 tbsp Cornflour
- 4 tbsp Cocoa Powder
- 120 ml Water
- 23 g Powdered Gelatine (normally two sachets)
- 15ml Orange Extract
- 120 ml Water
- 440 g Caster Sugar
- 160 g Golden Syrup
- 4tbsp Cocoa Powder
- 200g Dark Chocolate, melted
- Mix the cornflour and cocoa powder together in a bowl and sift half of the mixture over the clingfilm lined tray and carefully put to one side.
- In a stand mixer bowl, add the water, powdered gelatine and orange extract and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the second lot of water, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
- Whisk the gelatine/water mix on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
- Scrape half the mixture into the prepared tin in blobs in a random pattern. Which the remaining half of the mixture, add the cocoa powder and quickly mix in without over working it. Add to the tray, filling in the gaps between the white mixture. Using a skewer, swirl the two mixtures as much as possible then try to level as much as possible.
- Sift over the remaining cornflour and cocoa powder mixture over the surface. Leave uncovered overnight to dry and set.
- Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/icing sugar mix, cut the marshmallows into 24 pieces. Dip half of each marshmallow into the melted dark chocolate, placing on parchment paper and leave until set.
- Will keep for 2 weeks in an airtight container, if you can last that long.
- Category: Chocolate, Confectionery, Christmas
- Method: Confectionery
Want to make more marshmallows, try out these recipes?
Save this article to Pinterest, pin the below image!