Watch out, coffee lovers and chocoholics! If you haven’t already tasted my homemade vegan marshmallows with hazelnut brittle, you should definitely try this variation of the sweet delight! These little espresso chocolate Marshmallows aren’t just a so-so vegan alternative but are so fluffy that they melt in your mouth and still give you the caffeine kick you need to conquer the world. So let’s get started.
28 servings of vegan espresso chocolate Marshmallows
- 60 ml water
- 200 g sugar
- 100 g light syrup or caramel syrup (I use the one from Grafschafter)
- 3 teaspoons (about 5g) vegetarian gelling agent or agar agar powder
- 140 ml cold espresso or strong coffee
- 120 ml aquafaba (liquid from a tin of chickpeas)
- 1/2 teaspoon locust bean gum xanthan gum
- 1 teaspoon lemon juice
- a small pinch of salt
- 1 packet of vanilla sugar (about 2 flattened teapspoons)
- 1 teaspoon cocoa powder
also mix together
- 100 g powdered sugar
- 100 g corn starch
- 1 Tablespoon cocoa powder
As with the first version of my vegan Marshmallows, teamwork makes the dream work! For you will be able to use every helping hand. So here we go!
Start my measuring all the ingredients up front. You’ll also need two small pots, a heat-resistant mixing bowl, a hand mixer, a mold for cooling the marshmallow mass and a sugar thermometer.
First prepare your Marshmallow form. I used a rectangular ceramic shape with a a size of 25x16cm. Sprinkle it generously with a sieved mixture of powdered sugar, corn starch and cocoa powder or grease it with a little flavor-neutral vegetable oil, so that the Marshmallows can later be released from the mold easily.
Now add water, sugar and syrup to the first pot. Give the agar agar powder in the second pot. We’ll later add the cooled down espresso in that one.
Then add 120 ml of the liquid from a tin of chickpeas together with locust bean gum and lemon juice into a large, heat-resistant bowl. The mixture should be whisked for about two minutes with the hand mixer. Add the vanilla sugar and continue whisking until the blend is silky and stiff.
Time to make syrup
Now, turn on the hot plate under your syrup mixture and heat it on high heat while you constantly and carefully stir it. It’s best to control the process with a heat-resistant sugar thermometer until you reach a temperature of about 110-120°C (230-248 Fahrenheit). Switch the pot with the one with the agar agar powder in it, add 140ml cold espresso or strong coffee, lower the heat a bit and bring to boil for a minute.
While the agar agar starts gelling, slowly and gently pour the hot syrup in a thin-flowing stream into the aquafaba while whisking constantly with your hand mixer. As I mentioned before, every helping hand is welcome!. The mass will gain somewhat in volume, but should otherwise not change greatly or even coincide. If the Agar Agar has bubbled for about a minute, you can add 3 to 4 tablespoons of the aquafaba batter and stir it into the gel. Add the mixture back into the large mixing bowl and whisk everything together. This way you should’t get any jelly bits into your finished marshmallows. Whisk it for another 5 to 10 minutes until the mixture has cooled down. And pleeeeeease do not get yourself burned, cause it is still very hot in the beginning.
The consistency should resemble firm whipped cream and be very stiff. In the end sieve one teaspoon of cocoa powder into your espresso chocolate Marshmallows, cautiously mix it in and pour the mixture into the prepared form. Smooth it slightly and cover it with a generous layer of powdered sugar, starch and cocoa mixture. Let it rest for about 2 to 3 hours at room temperature.
The final touch
You almost made it! Now you just have to use a sharp knife to cut around the edges of your marshmallowform and then flipped it around onto a sheet of baking paper. Cut it in bite-sized marshmallow pieces and rolled them generously in the powdered sugar-starch-cocoa mixture and your vegan espresso chocolate Marshmallows are ready to go.
Induldge yourself with something delicious!