The UK’s first creator of the deliciously gourmet marshmallows, Oonagh Simms’ aka The Marshmallowist has created the most indulgent Bailey’s Hot Chocolate, the perfect way to cosy up this winter.
Decadent 70% cocoa chocolate is generously infused with velvety Baileys and topped with sumptuous toasted Baileys marshmallow with just a glint of gold foil, for the ultimate in winter indulgence.
Perfect for making at home, treat your friends to a deluxe winter warmer they’ll remember. Follow Oonagh’s recipe below.
Recipe:
Serves 4
Ingredients:
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
Method:
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 heavy-based saucepan
sugar thermometer
stand mixer
spatula
sieve
flavourless vegetable oil for the tin clingfilm
Equipment for marshmallow making:
25cm square baking tin heavy-based saucepan
sugar thermometer
stand mixer
spatula
sieve
flavourless vegetable oil for the tin clingfilm
Ingredients:
27g (13 sheets) gold
leaf gelatine
300g granulated sugar
240g glucose
190g Baileys Original Irish cream
250g icing sugar mixed with 250g cornflour (confectioners mix)
Method for marshmallow making:
Makes 25 (4.5cm square) marshmallows
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.
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.
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.
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.
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.
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.
To assemble:
Pour the hot 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.
Instagram: @themarshmallowist
