So far this week’s menu has included; Maple Bacon Cocktails and Pomegranate Ribs. Yumm!
But every great meal needs a little something fabulous at the end. Not necessarily huge just a little something sweet.
Having that little something include chocolate never hurts either. This is one of two chocolate recipes that I have to share this week. You’ll have to pop by tomorrow for the second.
These however are the VERY best.
I thought that they might stick around for a couple of days but I made them on Sunday and they were gone by Monday night.
Now that is Real Life Romance. A treat well enjoyed.
Marshmallows are basically syrup that’s been boiled to the point that it reaches softball stage and then added to softened gelatin. The slightly annoying part? You have to beat the heck out of it for almost 10 minutes until it’s thick, thick, thick.
How did I make them chocolate?
My secret weapon is chocolate syrup. Yes, the syrup that kids want in every glass of milk and oozed over every ice cream filled bowl. I mixed it with sugar, corn syrup and a bit of water. While it’s boiling away…soften your gelatin in cold water. Then get those beaters out.
Dust a 9×9 pan with dutch cocoa powder and a few sprinkles of finely ground coffee.
Pour in the marshmallow mix and dust with more cocoa and ground coffee. If you don’t like coffee-just leave that out.
Let sit for a minimum of 2 hours at room temperature, turn out onto a cutting board and cut into the size you’d like. Roll in the excess cocoa powder and enjoy.
To make them really special?
Really want to guild the lilly? Use your best forks and toast them either on the bbq of with your hand dandy blow torch.
- ¼ cup chocolate syrup
- ¼ cup corn syrup
- ½ cup water
- 1 cup sugar
- ¼ cup cold water
- 2 sachets gelatin (unflavoured)
- 3 T Dutch cocoa powder
- 1 tsp ground coffee (I really like Starbucks chocolate version out right now)
- Mix first four ingredients together in a pot and bring to a boil. Let burble along until mixture reaches softball stage. Either use a candy thermometer or dribble a few drops into cold water and if it forms into soft balls...
- Bloom gelatin in water until soft (about five minutes) and add syrup. Beat until mix is very thick (about 10 minutes) and pour into a 9x9 pan that has been coated with 2 T cocoa powder and ¾ tsp ground coffee. Top with another 1 T cocoa and ¼ tsp coffee.
- Let sit at room temperature for a minimum of 2 hours before cutting, rolling in excess cocoa and enjoying.