Milk Chocolate and Passion Fruit Marshmallows

I love marshmallows, but only in hot chocolate. And only if they're homemade. Okay, sometimes I make hot chocolate with a mix that has tiny little marshmallows already in it, but they're really small so it doesn't count. 

But seriously, homemade marshmallows are infinitely better than store bought and they're easy and don't even require a whole lot of ingredients! And you can customize the flavour to almost aaaanything.

Don't have passion fruit powder? Use another fruit powder or even leave it out! Don't have milk chocolate? Use dark! Don't have any chocolate at all (do people like that exist?), just make regular marshmallows! Add lemon zest, orange zest, any zest, jam, spices, extracts! Basically anything that packs a lot of flavour but doesn't have a lot of liquid can be added. So please don't add orange juice or a cup of coffee, that would be a bad idea. But orange zest and coffee powder, go for it! The possibilities are endless.

If you happen to have a handheld torch, this is the time to whip it out. Toasted marshmallow in your hot chocolate. Toasted homemade milk chocolate and passion fruit marshmallows in your hot chocolate. !!!!! 

Milk Chocolate and Passion Fruit Marshmallow Eggs
Recipe adapted from Bouchon Bakery

9.6 g silver leaf gelatin sheets
87 g egg whites
225 g granulated sugar
112 g water
50 g light corn syrup
12 g passion fruit powder
100 g milk chocolate, chopped finely

50 g cornstarch
50 g icing sugar

Spray a 9 x 9 inch baking pan with non stick spray and line with parchment paper. Combine the cornstarch and icing sugar in a small bowl. Using a sieve, dust the parchment-lined baking pan with an even layer of the icing sugar and cornstarch mixture.

To start, soften the gelatin leaf in ice water. Remove the gelatin from the water and squeeze out excess water. Place the gelatin in a small metal bowl set over a pot of simmering water and melt it (do not let it simmer), then reduce the heat and keep it warm.

Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Place the milk chocolate in a bowl set over a pot of simmering water and melt it, then remove from heat.

Combine the granulated sugar, corn syrup, and water in a large saucepan and bring to a simmer over medium-high heat, stirring to dissolve the sugar, then simmer for about 5 minutes, until the syrup reaches 121.1 C/ 250 F.

Letting the syrup continue to cook, turn the mixer to medium speed. The goal is to have the egg whites at medium peaks when the syrup reaches 138-140 C/ 281-284 F. Should the hits reach stiff peaks before the syrup reaches the proper temperature, reduce the mixer speed to the lowest setting.

When the syrup reaches 138-140 C/ 281-284 F, remove it from the heat. Turn the mixer to medium speed and slowly add the syrup to the egg whites, pouring it between the side of the bowl and the whisk. Pour in the gelatin, increase the speed to medium-high, and mix for about 5 minutes, until the mixture is thickened, glossy, and warm but not hot.

Add the passion fruit powder and whip for 30 seconds to distribute. Gently fold in the melted chocolate. You can make swirled marshmallows by folding in the chocolate only a little bit or you can fold it in completely for an even look.

Spread the marshmallow mixture into the prepared pan. Spray a small offset spatula with non stick spray and use that to smooth the surface. If you want an even and flat surface, cut a 9 x 9 square of parchment and spray one side. Place the sprayed side down on the surface on the marshmallow and gently press down.

Let the marshmallows set at room temperature for 8 hours or preferably overnight. 

To cut up, remove the square of parchment off the top and lift out the marshmallow by using the parchment on the bottom. Using a sharp knife sprayed with non stick spray, trim the sides and then cut the marshmallows into your desired sizes/shapes. I find 1 x 1 inch works best. If you are storing them for more than a day, dust the cubes with the icing sugar-cornstarch mixture to prevent them from sticking to each other. Store in an airtight container at room temperature.