So I have this thing where I often cook without reading the recipe fully first. Sometimes it ends in disaster, sometimes I’m ok. It’s a crapshoot. These delightful cookies turned out great; the only consequence of getting to the end of the dough-making portion and thinking “Oh crap! When does the flour go in?!” was that I unintentionally made amazing gluten-free cookies.
They’re soft, sweet and chocolatey. I will be making them again.
I needed something nice to go with Easter dinner; something that would go with the roast chicken we’d done for when our friend came over. I decided that these little cakes would be a good thing to try; they weren’t too hard, and they looked sufficiently decadent so as to be a grown-up version of Easter chocolate.
Boy howdy were they good.
For a change, I followed the recipe to the letter, so I have nothing to add other than I can highly recommend using a bar of 70% dark Rittersport as your chocolate. You’ll get a gooey, velvety, rich and dark cake that looks like you spent ages getting the batter just so, when really it only takes about 20 minutes from start to finish.
I am much happier with the texture of these than the first batch of plain marshmallows. This time, I let the mixer whip the syrup and gelatine together for the full 10 minutes instead of 8 like I did last time. It seems to have made for a significantly fluffier mallow. I may have also let the syrup cook a couple degrees less though, although I’m not sure. (Although these marshmallows turned out better in the end, I somehow screwed up the first two batches of syrup last night, screaming profanities at it as I watched it collect around my whisk attachment in an amber clump and clatter around the bowl.)
At any rate, they are very good. I took Brownie Points’ suggestion of swirling in the chocolate at the end of mixing rather than adding it to the liquid that the gelatine blooms in. Sound advice: not only did the mallows retain their volume, but they’re very pretty too, with swirls of dark and light brown mixing with the white. I also added a little cocoa powder to the icing sugar/rice flour dusting mix, which adds another small hit of chocolate.