Soft, airy chocolate marshmallows made with date syrup and cocoa. You need a stand mixer or a strong hand mixer.
Ingredients
- 500 g (1½ cups) NUTEGO Date Syrup 100%
- 240 ml (1 cup) cold water, divided
- 43 g (½ cup) cocoa powder, plus extra for dusting
- 22 g (2½ tbsp) powdered gelatine
- 10 ml (2 tsp) vanilla extract
- 1 pinch sea salt
Method
- Grease a 20 × 20 cm tin and dust generously with cocoa.
- Sprinkle the gelatine over 120 ml cold water in the mixing bowl and leave to soak for 10 minutes.
- Bring the date syrup and the remaining 120 ml water to a simmer and cook for 5 minutes.
- With the mixer running, slowly pour the hot syrup into the gelatine. Whisk on high speed for 10–12 minutes until thick, pale and fluffy.
- Sift in the cocoa, add vanilla and salt and whisk briefly.
- Spread in the tin, dust with cocoa and leave to set for at least 4 hours.
- Cut into squares with an oiled knife and toss in cocoa.
