Makes 30. Takes 2 hours (with optional overnight chilling).
Here we are with another fantastic New Zealand biscuit - the double chocolate Mallowpuff! If you'd like to have a go at the original gluten free Mallowpuff you can find it here. This one is pretty similar, just with a chocolate biscuit base, and a drizzle of dark chocolate on top.I have heard they are similar to a Wagon Wheel, or an English Tea Cake - the main difference however, is that the Mallowpuff is smaller, and has only one biscuit layer.
If you are a bit hesitant at making your own marshmallow, fear not- It's actually incredibly easy. And once you know how to make it, you'll never stop! You can even find a walk through video of the process below, although please bear in mind this was the first video I've ever made, so it's not the most sophisticated!
N.B. many marshmallow recipes call for corn syrup but I have found that Agave Nectar has worked just as well, if not better for this recipe.
This recipe uses a slight variation on the biscuit base that is used in many of my New Zealand biscuits. It's not supposed to be too sweet, because the sweetness comes from the chocolate and marshmallow on top. If you have trouble with handling and rolling the dough, try popping it in the fridge for 20-30 minutes to chill. It should be much easier to roll out after that.
I N G R E D I E N T S
80 grams butter
1/4 cup caster sugar
1 Tbsp of milk
120 grams of plain gluten free flour
2 Tbsp of cocoa powder
1/4 tsp of baking powder
1/4 tsp xanthan gum
1/8 tsp salt
1 tablespoon (15 ml) powdered gelatin
1/4 cup (60 ml) water
1/3 cup sugar
1/4 cup agave nectar
1/2 teaspoon vanilla extract
200 grams milk chocolate
50 grams dark chocolate
M E T H O D
Make the biscuit: Beat butter and sugar together until light and fluffy.
Add the flour, cocoa powder, milk, baking powder, and xanthan gum and mix again with a wooden spoon until you can form a ball.
Dust a surface with flour, and roll out dough until about 3mm thick.
Using a round cookie cutter about 4-5cm in diameter, cut out cookies until you have used all the dough.
Place on a lined baking tray, and bake at 180° celsius for 10 minutes, or until golden around the edges. You may need to do this in 2 lots. Once cooked, let the cookies cool completely.
Make the marshmallow: Add the gelatine and the water to a stove pot. Let it sit for about 5 minutes.
Add in the sugar and turn the stove onto a low heat. Stir until the sugar and gelatine has dissolved.
Once the sugar and gelatine has dissolved, pour it into a large bowl and add the agave nectar and vanilla extract.
Beat with an electric whisk until peaks have formed. This will take around 10-15 minutes on a low/medium speed. It will nearly triple in size and turn white.
Put the marshmallow mixture into a piping bag, and pipe onto the cooled cookies. I try to pipe enough so that the marshmallow dome is about 2 - 3 times the height of the biscuit (see picture above).
Let the marshmallow set for an hour.
Make the chocolate shell: Once the marshmellow has set, melt the chocolate in a glass bowl over top of a pot of boiling water.
Take it off the heat once melted and let it sit for 2 minutes.
Dunk the mallowpuffs into the chocolate mixture, making sure to cover all the biscuit and marshmallow, and then place onto a board covered in baking paper.
Using the same technique, gently melt the dark chocolate. Remove from heat and let it sit for 15 minutes to thicken.
Drizzle the dark chocolate over the mallowpuffs using a spoon or piping bag.
Transfer them into the fridge for setting. I suggest doing this overnight so that the chocolate fully hardens, but you can also eat them after an hour if you can't wait! (Totally fair enough). Enjoy!