Indulge in the rich and decadent flavors of these vegan espresso chocolate marshmallows by Madame Dessert. Perfect for coffee and chocolate lovers alike, these marshmallows are a delightful treat.
Ingredients: 2 cups vegan sugar. 1/2 cup cold water. 2 tablespoons agar agar powder. 1/2 cup aquafaba liquid from a can of chickpeas. 1 teaspoon vanilla extract. 2 teaspoons instant espresso powder. 1/4 cup cocoa powder. 1/4 cup powdered sugar for dusting. 1/4 cup vegan chocolate chips optional, for extra chocolaty goodness.
Instructions: In a medium saucepan, combine the vegan sugar, cold water, and agar agar powder. Stir well and let it sit for 5 minutes to allow the agar agar to bloom. Place the saucepan over medium heat and bring the mixture to a boil. Stir constantly and let it boil for about 5 minutes until it becomes thick and syrupy. While the sugar mixture is boiling, in a separate mixing bowl, beat the aquafaba until it forms stiff peaks. This will take about 5-7 minutes. Once the sugar mixture is ready, remove it from the heat and stir in the vanilla extract, instant espresso powder, and cocoa powder until well combined. Gently fold the whipped aquafaba into the espresso-chocolate mixture until fully incorporated. If desired, fold in the vegan chocolate chips. Pour the mixture into a parchment paper-lined square baking pan and smooth the top with a spatula. Let it sit at room temperature for about 2 hours to set. Once the marshmallow mixture has set, use a sharp knife or cookie cutters to cut it into squares or shapes of your choice. Dust the marshmallows with powdered sugar to prevent sticking. Enjoy your delicious Vegane Espresso Schoko Marshmallows! Store any leftovers in an airtight container.
Prep Time: 20 minutes
Cook Time: 10 minutes
Monsur Mansoor