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Malvaviscos Caseros de Frambuesa

Chocolate Covered Raspberry Marshmallows

Homemade raspberry marshmallows, with a hint of orange zest and covered in chocolate. Creamy, melt in your mouth treat and so easy to make.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Resting Time 30 minutes
Total Time 18 minutes
Servings 24
Calories 164 kcal
Author Lizet Bowen

Ingredients

  • 2 tablespoons unflavored gelatin (18.5g)
  • 8 tablespoons water (113.4g)
  • 1/4 cup raspberry jam (80g)
  • 1 tablespoon orange zest
  • 2 cups sugar (400g)
  • 1/2 cup water (113.4g)
  • 1/4 cup icing sugar (31.2g)
  • 1/4 cup corn starch (27.5g)
  • 1-1/2 cup dark or milk chocolate chips (262.5g)
  • 2 teaspoons vegetable oil
  • 1/4 cup white chocolate chips (43.7g)

Instructions

  1. Grease a 12x16 inch baking pan and sprinkle with a little bit of cornstarch.
  2. Add gelatin, 8 tablespoons of water and jam in a big bowl. While the gelatin rests and grows, prepare a syrup with sugar, orange zest and water. Cook until the sugar is dissolved.
  3. Add the syrup to the gelatin and start beating. It takes about 15 minutes. After the first 5 minutes, you'll notice that it's thicker and your machine is working a little bit harder. After 15 minutes turn it off and using a well greased spatula spread the marshmallow into the prepared pan. Let it sit for half an hour before cutting.
  4. In a small bowl, mix icing sugar and corn starch.
  5. Put marshmallow onto a board. Sprinkle some icing sugar-starch mix over the marshmallow and start cutting.
  6. After each slice, sprinkle some icing sugar mixture over the knife to avoid stickiness. Cut into 24 pieces. After cutting all the marshmallow, roll each piece in the icing sugar mixture. Shake them a little before covering them in chocolate.

  7. In a medium bowl, add dark chocolate chips and melt in the microwave for 2 to 2 and a half minutes. Stopping every 30 seconds to mix. Add the oil and mix well.
  8. Prepare a flat surface with a piece of parchment paper.
  9. With the help of a spatula, cover half of each marshmallow with chocolate. Set them to dry on parchment paper.
  10. In a small bowl, melt white chocolate chips for 1 minute, stopping after 30 seconds to mix.
  11. With a teaspoon, pour over the marshmallows.
  12. Allow to set and store in an airtight container.

Recipe Notes

It is very important to have all the ingredients measured before you start and have a well greased spatula. The marshmallow is very sticky and you have to work fast.