Chocolate marshmallow pops!

There’s nothing a kid likes better than a Chocolate marshmallow pop!
Especially one they KNOW was made with no cruelty involved!

Be the star of the show turning up to an event with these pops, or sending the kids home from a party with not only an impressive looking Mallow pop, but one that is vegan!

I’m sick of my kids missing out on things like this, so thankfully,now they don’t have to! 🙂

I kind of like to eat them too, truth be told!

Use your imagination and use any shape cookie cutters to cut them out into dinosaurs, stars, flowers etc, or even use a mould to pipe the marshmallow into!

You can use sprinkles, edible glitter, pipe chocolate lines across them..the sky is the limit with how to decorate them!

My Plantified Mousses Recipe book is on it’s way to being finished, and you will receive an email letting you know when your FREE copy of the E-book is ready to download!
If you would like a FREE COPY OF THE RECIPE E-BOOK, and haven’t yet signed up to Plantified, please sign up here: http://plantified.com/register/ and you will receive your FREE recipe book once it is released.
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Mango and Passionfruit Mousse Joconde Entremet, as seen in the Free Mousse E-book for members of Plantified.

Enjoy
x
Katrina

Chocolate Marshmallow Pops

Sugar syrup:

405 grams (1 ½ cups) caster sugar (superfine)
8.8 grams (2 tsp) Agar agar POWDER
1.3 grams Carob Bean Powder (Locust Bean gum) (can be omitted, but I think its better with it!)
115 grams (1/3 cup) ) Glucose syrup
135 grams ( ½ cup ) water

Added to

175 grams ( ¾ cup) Aquafaba
2 grams ( ½ tsp ) Xanthum gum
2 tsp (10 ml ) vanilla extractAny colouring you would like- * be aware, some brands deflate the Aquababa foam!)

To coat:

400 grams Dark or white vegan chocolate
Vegan sprinkles and decorations
lolly pop sticks

Method:

1) Aquafaba foam: Start whipping this up BEFORE you do the sugar syrup!!!

Although it whips up quickly from experience of making this many many times, I know that the volume increases dramatically when I start whipping the AF, before I start the sugar syrup, and leave it running.
Add 175 grams (3/4 cup) Aquafaba (butterbean or chickpea liquid from can) plus 2 grams ( 1/2 tsp) Xanthum gum to a stand mixer bowl and begin beating. (you can use electric hand mixers too!)

2) Add 405 grams (1 1/2 cups of sugar) and 8.8 grams (2 tsp) of Agar powder plus the 1.3 grams Carob Bean Powder (if you are using it) to a saucepan and stir to combine thoroughly.

3) Add 135 grams (1/2 cup) of water and 115 grams (80 ml) of glucose syrup and whisk together over heat to combine ingredients thoroughly.

4) Continue stirring from time to time until the temp reaches 250f on a candy thermometre.

You will find a candy thermometre useful to make this (and alot of other recipes I have, infact I find it essential for accuracy), otherwise use the cold water test described in the instructions below. If you don’t have a candy thermometre, you can test it by dropping some into a cold bowl of water.When it is up to temp it will form firm balls that will squish slightly when squashed.
Once it is up to temperature, turn off heat.
You can get a cheap candy thermometer here in the UK/ Europe: Kitchen Craft Cooking Thermometer
(£2.20) and here in the USA ($5.99) : Farberware Protek Candy and Deep Fry Glass Thermometer, Clear

5) Once the aquafaba has formed stiff peaks and the sugar syrup is ready, slowly add the sugar syrup in a thin stream as the mixer beats it in until all is combined.
Continue beating for a while as it will cool slightly and increase in fluffiness.If you take it out too soon, it won’t have as much body.

6) Add in 2 tsp of vanilla extract along with any other flavourings or colourings you have chosen to use.

7) Once mixed in thoroughly turn off the mixer and turn out your marshmallow into a tray ,lined with parchment paper, and smooth across the top, as smoothly as you can.

8) Place in the fridge, and leave to set, which normally takes approx 15-20 mins.

9) Choose your shaped cutters you would like to use, and cut out the marshmallow shapes, and lay out on greaseproof paper.

10) Boil some water in a small saucepan over the stove and place a bowl on top to warm up.
Break up your chocolate and place in the bowl to begin melting.
If you have used a high quality chocolate, it will become liquidy, which is great as its easy to coat the marshmallow pops. If it is a lower grade chocolate, you may need to add a tbsp or so of veg oil to make it more viscous, so it won’t end up too thick on the pop.

11) Take your lolly pop sticks and insert them into the marshmallow shapes far enough that they stay in securely.

12) Hold the Marshmallow pop over the saucepan, and using a teaspoon,spoon the chocolate over the pop, making sure to cover all the marshmallow.
Give the pop a good shake to knock off the excess chocolate so it doesn’t drip, and then add your sprinkles etc to it.
If you are going to pipe a design on it, then you will need the base layer of the chocolate to set first.

13) Place each pop into a pop stand, or something else that will keep them separated and up right and place in the fridge to set.
You can also put sprinkles, nuts etc on greaseproof paper on a tray and lay them on that to coat one side if you’d like too.