Here at the HappilyTania offices, we find Tuesdays sort of stressful. You haven’t reached the hump of the week yet and there is rarely anything really exciting to look forward to at dinnertime so we decided to make Tuesdays Hot Chocolate Tuesdays. We try different recipes and cheer ourselves up for the rest of the week.
This recipe has Baileys in it, which might seem a bit too indulgent for a school night, but you can always save it for the weekend or Christmas. We also completely cheated and didn’t make our own marshmallows; we injected shop-bought with Baileys. The recipe is from the Baileys Treat Collective’s Oonagh Simms who is also known as ‘The Marshmallowist’ and so will probably prefer you to follow her recipe and make your mallows from scratch. Either way, generally yumminess ensued and our Tuesday was elevated to Friday night levels of joy. Get on it.
400ml whole milk
100ml Baileys Original Irish Cream
50g powdered milk
1 tsp cornflour
150g good-quality dark chocolate (70% cocoa solids) chopped into small pieces
- Pour the milk and Baileys Original Irish Cream into a heavy-based pan and place over a medium-low heat until gently simmering. Meanwhile, sift the powdered milk and cornflour into a small bowl.
- When the milk has begun to simmer, reduce the heat to very low and add the chocolate, whisking continuously until it melts.
- Slowly whisk in the powdered milk mix. Whisking all the while, increase the heat back to medium and heat until it begins to simmer.
Equipment for marshmallow making:
25cm square baking tin
flavourless vegetable oil for the tin
27g (13 sheets) gold
300g granulated sugar
190g Baileys Original Irish cream
250g icing sugar mixed with 250g cornflour (confectioners mix)
Method for marshmallow making:
Makes 25 (4.5cm square) marshmallows
1. Line a 25cm square baking tin with cling film and use the oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5 minutes. Wring out the gelatine gently to remove excess water (pour away any remaining water in the bowl). Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties.
2. Put all the granulated sugar, 120ml of the glucose and 100 ml of the Baileys Original Irish Cream into a heavy-based saucepan and place over a medium heat. Using a sugar thermometer in the saucepan, bring the mixture up to 112°C, stirring occasionally so it does not catch on the pan.
Meanwhile, pour the remaining 90 ml of Baileys Original Irish Cream and 120g of glucose into the bowl of a stand mixer and gently whisk together on a very low speed.
3 When the mixture in the saucepan has reached 112°C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running
at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 7 minutes. The marshmallow mixture will begin to firm up. Then whisk on a high speed for 4 minutes.
4 Once the marshmallow mix has tripled in volume and drops slowly of the whisk in thick ribbons, pour it into the prepared tin
and smooth the top with a spatula. Dust the top of the mallows with some of the prepared sugar / cornflour mix, and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.
5 Dust a work surface with a thick layer of confectioners mix. Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife into hot water to heat it and trim the edges of the marshmallow slab neatly, then cut into 4.5cm squares.
6 Toss the cut mallows into the bowl of confectioners mix and fully coat. Put them in a sieve and gently shake of any excess coating. They are now ready to be eaten, or will keep in an airtight container at room temperature for up to 3 weeks.
- Pour the hot chocolate into 4 mugs.
- Pop the Baileys Original Irish Cream marshmallows on to skewers and toast until gooey.
- Place your marshmallows on each mug and top with dried fruit (for example figs) crushed pistachio nibs and a glint of gold foil.