Based on delicious magazine recipe, a chocolate rice crispie base using more marshmallows for some chewy and cocoa powder in the marshmallow mix.
- 150 g Dark Chocolate
- 100 g Unsalted Butter
- 100 g White Marshmallows
- 150 g Rice Crispies
- 2 tbsp Cornflour
- 6 tbsp Cocoa Powder
- 120 ml Water
- 23 g Powdered Gelatine (normally two sachets)
- 10 g Cocoa Powder
- 120 ml Water
- 440 g Caster Sugar
- 160 g Golden Syrup
- Line the tray with clingfilm and set aside. In a bowl over boiling water, melt the chocolate, butter and marshmallows until smooth and combined. Stir in the rice crispies until coated. Add to the lined tray, using the back of a spoon to level out to the corners. Place in the fridge to set.
- Mix the cornflour and cocoa powder together in a bowl and put to one side.
- In a stand mixer bowl, add the water and powdered gelatine and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the 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 on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added. Add in the cocoa powder at this stage.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
- Scrap the mixture into the prepared tin on top of the set chocolate rice crispies, try to level as much as possible. Sift over the cocoa powder/cornflour, 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/cocoa powder, cut the marshmallows into 24 pieces. These were decorated with gold lustre chocolate wax seals with the bride and grooms initials (made by them!), which a dot of the cocoa powder was dabbed off with a wet clean paintbrush, then affixed with a blob of melted dark chocolate and let to set.
- Category: Confectionery, Dessert
- Cuisine: British