Choc Dipped Berry Marshmallows
These choc coated berry marshmallows are a fun treat to make with the kids for Easter or anytime of year. I love how vibrant they look with these homemade berry marshmallows but you could swap them out for any homemade or store bought marshmallow.
Choc Dipped Berry Marshmallows
Gluten free, dairy free, egg free, nut free
Ingredients:
Berry Marshmallows:
1 cup of red berries (I used a mix of frozen strawberries and raspberries)
1/2 cup plus 1-2 tablespoons of water
3 tablespoons of gelatin
2 tablespoons of honey
optional for extra vibrant colour (1-3 teaspoons of beet kvass or beetroot juice or use 1 teaspoon of beetroot powder)
Chocolate coating:
100g dark chocolate
1 tablespoon coconut oil
Toppings of choice - I used freeze dried strawberries
Instructions:
Blend the berries and water to make a puree. You can add an extra tablespoon of water if needed to make the blending easier.
Pour this mixture through a fine sieve to remove the raspberry seeds.
Measure the puree into a measuring cup - you will need 1 cup in total. If you have less than 1 cup, top up with water to make the full cup.
Place this mixture in a medium saucepan and sprinkle over the gelatin. Add the honey and whisk over medium heat for 8-10 minutes until gelatin is dissolved and the syrup has reduced slightly.
Pour into the bowl of an electric mixer and leave to cool to room temperature (don’t rush this step otherwise the marshamllows will separate and not be as fluffy).
Once cooled to room temperature, with an electric mixer using the whisk attachment beat on medium-low gradually increasing to high for 5-7 minutes or until the mixture is thick and glossy and will coat the back of a spoon.
While whisking if you need to make them more vibrant add in 1-3 teaspoons of beet kvass, beetroot juice or 1 teaspoon of beetroot powder. Keep whisking until incorporated.
Pour into a baking tray lined with baking paper and place in the fridge to set.
Meanwhile to make the chocolate coating melt the chocolate in a bowl over a saucepan of simmering water. Whisk through the coconut oil until smooth. Pour into a small glass jar or bowl.
Chop the marshmallows into the size of your choice. With a toothpick or fork, dip the marshmallows (one at a time) into the melted chocolate and transfer to a tray lined with baking paper.
Sprinkle with toppings of your choice and place in the fridge until set.
