This year I decided to try making my own marshmallow eggs. I have always wanted to try these and never get the time. I did have to wait until the kids were in bed so I could get a solid un-interrupted few hours in the kitchen, which meant I was up until 10pm on Friday night. However I was pretty stocked with how they turned out. I didn’t end up making my own chocolate as intended; I would have been up until midnight. So I decided to cheat a little this time and use the Green and Blacks 85% chocolate. However I have added the instructions to make your own chocolate should you wish and make it a true Paleo treat.
Making the actual egg shape is a little bit of a performance so if you prefer to skip that step you could just pour the marshmallow into a greased tray and then cut into squares and have them as chocolate marshmallow squares. Either way they will still taste delicious and best of all the kids loved them. They also have the benefits of the beef gelatin in them. You can also reduce the amount of honey you want to use in them too, but I don’t think it’s that bad considering the amount of marshmallow this yields. I had so much left over that I have made up a rocky road use my tart raspberry mix. (Recipe for this will be up later in the week.)Until then enjoy ….and try not to eat it all at once ….
For the Marshmallow
1 cup Water divided into 1/2 cups
1/2 cup Honey
1 tsp Vanilla Extract
1/4 tsp Salt
For the dark chocolate coating:
250g Chocolate 85% Dark (Green and Blacks)
Or to make your own chocolate you will need ….
225-250g Raw cacao butter (about 1 cup)
3-4 tablespoons honey or maple syrup
5-6 tablespoons raw cacao powder
½ teaspoon sea salt
1 teaspoon vanilla extract/essence
- To start, fill two large rectangular tins or casserole dish with flour, Use a real egg to make indentations in the flour. ( this is the step you can skip if you don’t want to make the egg shape)
- In the bowl add the gelatin with 1/2 cup of water. Let it bloom and soften.
- Pour the other 1/2 cup of water in a sauce pan along with the honey and the salt. Turn to medium heat, and slowly bring to the boil. Allow it to simmer away for about 10 minutes. (be careful not to burn it) If you want to get fancy you can always use a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 242 degrees (or the soft ball stage). Don't go over 245 degrees. ( I didn’t bother)
- Remove the syrup from stove top and allow it to sit for a couple of minutes(but don’t allow the syrup to cool)
- Slowly pour syrup into gelatin mixture and blend on low setting.
- Make sure all of the gelatin has dissolved then add in the vanilla essence, blend on high setting for about 8 -10 minutes until it thickens to a marshmallow cream consistency. (Should be white, thick and fluffy.)
- Spoon mixture into the indentations in the flour; allow it to sit for about 15 minutes. Then turn.
- Allow marshmallow to sit for at least 4-6 hours.
- Melt the chocolate in the microwave in 30 second increments, stir between each one and take out when it has just melted.
- If making own chocolate follow these steps.
- Fill a ¼ saucepan full of water and bring to boil and turn the heat down to simmering. Use a heatproof bowl with the cacao butter and place over the simmering water. Make sure no water gets in.
- Stir butter until almost melted then remove from the stove top. Allow rest of the butter to melt.
- Add the Honey, Cacao powder, Salt and vanilla. Whisk until all incorporated. (Allow the chocolate to sit for about 5 minutes until it thickens slightly)
11. Drop each marshmallow into the chocolate mixture; use a fork to drain the chocolate off.
12. Place eggs on baking paper and allow to chocolate to harden in fridge for 10 minutes, then place in an airtight container and store in for up to 1 week.