One of the reasons I look forward to Easter is because it's so easy to find chocolate covered marshmallows. Once I learned how to make marshmallows of my own the next logical step was to cover them in chocolate! Mint and chocolate is a classic pairing and the soft marshmallows are a great way to hold them all together.
To dip the marshmallows I use a kabob skewer or large toothpick, it's an easy way to get every side coated and you can leave it on the skewer while it dries. Sometimes I'll even serve them on the skewers, like a marshmallow lollypop! You can also just dip the top half if you want a more striking presentation and a less chocolaty snack.
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Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Attach the whisk attachment to your standing mixer. Add the ingredients for the gelatin base and let the gelatin hydrate for 5 to 10 minutes.
Prepare a 13" x 9" (33cm x 23cm) baking pan by spraying it with Pam. Combine the cornstarch and powdered sugar and sift some of the cornstarch mixture in the pan.
While the gelatin is blooming, combine the ingredients for the syrup in a sauce pan set over medium-high to high heat. Stir it lightly until the sugar is dissolved and then leave it alone while it heats. Cook the syrup until the temperature reaches 230°F to 240°F (110°C to 116°C).
Remove the syrup from the heat and pour it into the standing mixer on top of the bloomed gelatin and water. Turn the mixer on low and slowly increase the speed until it is on high, being careful not to splash the hot syrup out of the mixer.
Whip the marshmallow mixture until it has tripled in volume, it should take 8 to 15 minutes. When the marshmallows have almost been fully whipped, add the vanilla extract and make sure it is fully incorporated.
Pour the marshmallow mixture into the pan and spread it out evenly. Sift the top with some of the cornstarch mixture. Let the marshmallow set for several hours, or preferably cover with cling wrap and let sit overnight.
Dust a cutting board with the cornstarch mixture. Turn the marshmallows out onto the cutting board and cut into the shapes you want.
Add the water, sugar, and mint to a pot and heat until the sugar has dissolved. Add the xanthan gum and blend well. The mint syrup will last for several days in the refrigerator.
Combine the chocolate and heavy cream in a pot then melt over low heat. Stir regularly to prevent the cream and chocolate from scorching. You can also use a double boiler or sous vide machine to melt the chocolate. Whisk well until combined.
Apply the chocolate to the marshmallows using a pastry or BBQ brush. Let the chocolate harden. To help the chocolate harden more quickly, you can place them in the refrigerator for 10 minutes before and after applying the chocolate.
Top each marshmallow with a small dab of mint syrup and a mint leaf then serve.