This recipe for chocolate-dipped marshmallows with beer consists of marshmallows filled with white beer and covered with a delicious layer of chocolate. They are sprinkled with Fleur de Sel. The salt combines wonderfully with the sweet taste of the bonbon.
Chocolate Dipped Marshmallows with Beer
Instead of a cake, pie, or bread, I opted for these beer chocolates for Father's Day this year. They are marshmallows with a beer filling covered with milk chocolate. All this dipped in a little bit off Fleur de Sel. And so easy to prepare!
This is an explosion of flavors released in your mouth in one fell swoop. Enjoy.
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What do you need for Chocolate Covered Beer Marshmallows?
To prepare these Chocolate Dipped Marshmallows with Beer, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- White beer - This beer is unfiltered and top-fermented with wheat beer. Think of Hoegaarden White beer, Allagash white and German Weihenstephaner Here Weissbier
- Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Gelatin - You can buy it s gelatin powder. Start by softening the gelatin in the water, then dissolve it in a hot liquid. It doesn't matter what kind of gelatin you use for the result.
- Marshmallows - Use large marshmallows that you can cut in half.
- Milk Chocolate - Contains cocoa, sugar, and milk. It contains between 35 and 55% cocoa and is wonderfully sweet.
- Fleur de Sel - Has a refined taste, is moist, and has a soft grain structure. It is an exclusive type of salt because it is harvested from the top layer of the salt pan. After that, it is no longer edited.
How to prepare Beer Marshmallows with Chocolate
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Heat the beer with the vanilla extract until it is almost boiling (you will see steam above the pan). Dissolve the gelatin in this (stir well). Let cool for 30 minutes.
- Cut the marshmallows in half and spread the insides with the beer gelatin mixture. Then press the marshmallow halves back together. Leave for 10 minutes.
- Meanwhile, put a pan with water on the stove and hang a fireproof bowl. Melt the chocolate Au Bain-Marie (see tips). Dip the marshmallows in the chocolate until they are completely covered. And place them on a rack that you put on top of a lined baking tray (which saves cleaning up again) or on baking paper.
- Sprinkle with a pinch of Fleur de Sel and let it harden.
Delicious with a beer menu. Start with a beer onion soup, then delicious Flemish stew with beer and fries, and end with beer ice with orange and poached pears in beer.
Tips and Substitutions
- You can use Maldon or coarse sea salt if you don't have Fleur de Sel.
- Do you prefer to eat dark chocolate? Then you can use it. However, because the beer is slightly bitter, you should not go for too pure.
- Use two forks to swirl the marshmallows in the chocolate to keep your fingers clean.
- Place the chocolate-dipped marshmallows on a rack, under which you place a baking tray, which you cover with baking paper or aluminum foil. This way, you can easily clean everything.
- If the chocolate melts au bain-Marie, the chocolate cannot burn. You do this by bringing a pan with a layer of water to a boil. Above the water, you hang a fireproof bowl (which does not touch the water). Heat the chocolate in it until it has melted.
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Chocolate-Dipped Marshmallows with Beer
For chocolates
This recipe for chocolate-dipped marshmallows with beer consists of marshmallows filled with white beer and covered with a delicious layer of chocolate. They are sprinkled with Fleur de Sel. The salt combines wonderfully with the sweet taste of the chocolate.
Equipment
Ingredients
- ⅓ cups beer
2 tablespoons vanilla extract- 1 teaspoon gelatin powder
1⅓ cups marshmallows
1 cups Milk Chocolate
2 teaspoons Fleur de Sel or seasalt
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the beer with the vanilla extract until almost boiling.⅓ cups beer, 2 tablespoons vanilla extract
- Take off the heat and dissolve the gelatin in the liquid (keep stirring).1 teaspoon gelatin powder
- Allow cooling to room temperature.
- Cut the marshmallows in half.1⅓ cups marshmallows
- Spread the beer jelly between the marshmallow halves and stick them to each other again.
- Put a pan with some water on the heat and hang a heatproof bowl on top, but make sure it doesn't touch the water. Turn the heat on and melt the chocolate in the bowl.1 cups Milk Chocolate
- Meanwhile, lay some baking paper on your work surface or put a rack on top of a baking plate.
- With two forks, roll the marshmallows into the melted chocolate.
- Then sprinkle the bottom of the chocolates with some Fleur de Sel.2 teaspoons Fleur de Sel
- Put the chocolates on the baking sheet and allow them to harden.
- Repeat for all beer marshmallows.
Notes
1. White beer - Think of Hoegaarden White beer, Allagash White, and German Weihenstephaner Here Weiss bier.
2. Fleur de Sel - You can use Maldon or coarse sea salt if you don't have Fleur de Sel.
3. Milk chocolate - Do you prefer dark chocolate? Then you can use it. However, because the beer is slightly bitter, you should not go for too pure (max. 70%).
4. Working with Chocolate Tips
- Use two forks to swirl the marshmallows in the chocolate to keep your fingers clean.
- Place the chocolate-dipped marshmallows on a rack, under which you place a baking tray, which you cover with baking paper or aluminum foil. This way, you can easily clean everything.
- If the chocolate melts au bain-Marie, the chocolate cannot burn. Do this by bringing a pan with a layer of water to a boil. Above the water, you hang a fireproof bowl (which does not touch the water). Heat the chocolate in it until it has melted.
- Room temperature - You can store the chocolates seven days in an airtight box
- Refrigerator - Preferably store the beer chocolates at room temperature because of the high humidity in the fridge. But if it's very hot outside, you can keep them in the refrigerator for up to 7 days.
- Freezer - two months in a freezer box or bag
Indication Nutritional Value (Per Person / Portion):
Calories: 41kcalCarbohydrates: 8gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 332mgFiber: 0.02gSugar: 6gVitamin A: 33IUVitamin C: 0.1mgIron: 0.1mg
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tiannaskitchen says
this is an interesting and unique treat