Champagne Ganache Marshmallow Kisses are decadent, dark chocolate disks with fluffy, marshmallow piped over silky champagne ganache!
Course Dessert
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 24
Author I Sugar Coat It
Ingredients
Chocolate Discs:
175gramsdark chocolateapproximately 1 cup
Ganache:
150gramsmilk chocolateapprox. 1 cup
50gramswhipping creamapprox. ¼ cup
15gramschampagne1 tablespoon
Marshmallow:
50gramsgelatin powderapprox. ¼ cup
100gramwaterto bloom gelatin
225gramscorn syrupapprox. ⅔ cups
675gramsgranulated sugar3.5 cups
75gramscorn syrupapprox. ¼ cup
225gramswaterjust under 1 cup
270gramshazelnut pasteapprox. 2 cups
30gramspraline grains¼ cup, optional
Instructions
Chocolate Disks:
Prepare a flat surface with a sheet of parchment or silicone mat.
Add a little water to a pot and bring to a simmer.
Pre-crystallize the chocolate by placing in a stainless steel bowl, large enough to fit securely over the pot of simmering water. (I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and stir in the remaining 20%, as needed, until working temperature of 30-31ºC is achieved).
Pour onto prepared parchment or silicone mat and use an off-set spatula to spread an even thin layer.
Allow to set partially and cut 1-inch circles using a pastry/cookie cutter.
Allow to set completely at room temperature, then lift circles out and set aside.
Ganache:
Add chocolate to a bowl.
Slowly bring the cream to a simmer and pour over chocolate.
Allow to sit for a few seconds and then stir.
Stir in champagne and continue to mix until uniform and smooth.
Marshmallow:
Sprinkle gelatin over 100grams water and set aside to bloom.
Add the 225 grams corn syrup to the bowl of a stand mixer and set aside on the mixer.
In a heavy-duty pot, heat sugar, 75 grams corn syrup and 225 grams water to 110º.
At 110º, pour the mixture onto the corn syrup in the mixer bowl. Add bloomed gelatin and whisk until tripled in volume.
Cool to 40º before adding hazelnut paste and praline grains.
Assembly:
Add ganache to a piping bag, cut a small piece off the tip and pipe quarter-size mounds of ganache onto chocolate discs.
Prepare a large piping bag with a plain round pastry tube and pipe marshmallow onto chocolate discs over to of ganache. (Pour remaining marshmallow into a shallow, square dish and cut into desired shaped, once set).
Use remaining chocolate from discs to drizzle over marshmallows, or dip the assembled marshmallow to coat with chocolate, (as we did in class) and drizzle with milk chocolate.