Marshmallow Snowballs
Delightful and festive treat featuring a chewy marshmallow center, luscious chocolate coating, and snowy coconut finish.
Ingredients
For the marshmallow base
- 4 sheets gelatine Use McKenzie’s gelatine sheets or similar.
- 48 g water (for blooming) Soak gelatine sheets in this amount.
- 64 g water (for syrup) Combine with sugar.
- 180 g caster sugar Use for making marshmallow.
- 1 tsp vanilla paste
- 1 pinch sea salt
For the coating and decoration
- 250 g milk chocolate Use couverture callets or good quality chopped chocolate.
- 1 cup desiccated coconut For decorating.
Instructions
Preparation
- Soak the gelatine sheets in 48 g of water for about 5 minutes until softened.
- In a saucepan, combine caster sugar with 64 g of water and heat over medium heat until sugar dissolves and the mixture boils.
- Remove from heat, add bloomed gelatine, vanilla paste, and sea salt, stirring until dissolved. Allow to cool slightly.
Whipping and Setting
- Transfer the mixture to a mixing bowl and whip using an electric mixer on high speed for 10–15 minutes, or until thick and fluffy.
- Pour the whipped marshmallow mixture into a prepared dish lined with parchment paper and spread evenly. Allow to set at room temperature for at least 4 hours or overnight.
Cutting and Decorating
- Dust a clean surface with icing sugar, turn out the marshmallow, and cut into small squares or fun shapes.
- Melt the milk chocolate in a heatproof bowl over simmering water or in the microwave, then dip each marshmallow into the melted chocolate, allowing excess to drip off.
- Coat generously with desiccated coconut and place on a cooling rack to set.
Notes
For best results, ensure all tools and workspace are clean and dry. Store in an airtight container at room temperature for up to 1-2 weeks.