Dark chocolate + orange marshmallow waffle

Dark chocolate + orange marshmallow waffle

By
From
Chefs Eat Toasties Too
Makes
4
Photographer
Brendan Homan

The marshmallow is the toasted part of this, and who can resist toasted marshmallow! Chocolate and orange is a classic combo and, although simple, this creation feels like you are in a fancy restaurant.

Ingredients

Quantity Ingredient
see method for ingredients
1 tablespoon icing sugar

Chocolate and orange ganache

Quantity Ingredient
225g barry callebaut dark 67% madagascan chocolate melts
90g unsalted butter, softened
1/2 orange
250ml thickened cream

Marshmallow

Quantity Ingredient
5 gold-strength gelatine leaves
2 egg whites
200g caster sugar
1 teaspoon liquid glucose
1/2 orange, for zesting

Bread

Quantity Ingredient
4 thick waffles

Method

  1. For the chocolate and orange ganache, put the chocolate and butter in a tall plastic jug.
  2. Grate the orange zest into a saucepan and add the cream. Bring to the boil over medium heat, then pour the mixture over the chocolate and butter. Leave to sit for 20 seconds before blending to a smooth and shiny cream, using a hand-held blender. Transfer the mixture to a clean plastic container and rest some plastic wrap on the surface so a skin doesn’t form. Leave at room temperature for a few hours to harden.
  3. For the marshmallow, soak the gelatine in cold water for 2 minutes to soften. Squeeze to remove the excess water and discard the water. Place the egg whites in the clean bowl of a freestanding electric mixer fitted with the whisk attachment, and start to whisk on low speed.
  4. Place 75 ml water, the caster sugar and glucose in a small saucepan over medium heat and stir gently to dissolve the sugar and bring the syrup to the boil.
  5. Turn the mixer with the egg whites to medium speed. Cook the syrup to 125°C, using a digital or sugar thermometer to check the temperature. Slowly pour the syrup into the whisking egg whites – pour it in a constant stream down one side of the bowl to avoid the whisk. Once all the syrup has been added, turn the machine to high speed.
  6. Add the soaked gelatine to the hot saucepan. The residual heat will melt the gelatine, which can be added to the mixing bowl once it is fluid. Whisk well until the mixture starts to cool and thicken, then grate in the orange zest.
  7. Add a spoonful of the ganache to the waffles, then spoon over some candied orange slices in syrup. Top with a large dollop of orange marshmallow and lightly toast the marshmallow with a blowtorch or under a hot grill. Dust with icing sugar and serve.

Pro tips

  • I have found a bakery that makes amazing, sweet and fluffy, but slightly crunchy, waffles. They are the perfect sweet bed for the chocolate cream, orange syrup and marshmallow here. You could also use store-bought waffles if you wish – just give them 10 seconds in a microwave to freshen them up before serving. I am using a posh chocolate here. It’s a high cocoa content, single-origin dark chocolate, which I love. You can use a good-quality dark chocolate if you can’t find this one.
Tags:
Toasties
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