Best Choc Mallow Wagon Wheels Recipes

CHOCOLATE MARSHMALLOW WHEELS

Steps:

• Before you start baking, make space in your freezer for a tray of biscuits. Now, make the biscuits. Put the butter and icing sugar in a large bowl, mash together with a wooden spoon then beat until smooth. Add the egg yolk, vanilla, milk, flour and a pinch of salt, and mix again. Tip onto your work surface and knead briefly until evenly mixed. Wrap in cling film, pat into a disc and chill for 20 mins.
• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Dust the surface with a little flour, unwrap the dough and roll to about 1/2cm thickness. Use a 6cm cookie cutter to stamp out as many discs as you can, then re-roll the trimmings to cut out more - you should get about 30 in total. Place on the baking sheets and bake for 10-12 mins, swapping the trays over halfway through. Cool on a wire rack.
• Flip all the biscuits over so the base is now facing up. Transfer the marshmallow fluff to a piping bag fitted with a plain round nozzle. Dollop 1 tsp jam in the middle of half the biscuits, make sure to leave a border as they will spread once sandwiched. Pipe a large blob of marshmallow fluff on each of the other half of the biscuits. Sandwich the biscuits together, so each has marshmallow fluff and jam in the middle, then freeze for 30 mins to firm up.
• Melt 2/3 of the chocolate in short bursts in the microwave or over a pan of gently simmering water, once melted add the remaining chocolate and stir until its all melted. Remove the tray from the freezer and have a cooling rack to hand, set over a tray to catch any chocolate drips. Dunk each biscuit sandwich into the chocolate so it's completely submerged, then transfer to the cooling rack and leave to set. Eat the biscuits within 3 days.

CHOCOLATE MARSHMALLOW WAGON WHEELS

Steps:

• In a bowl rub the butter into the flour and salt until it resembles breadcrumbs, then stir in the sugar.
• Add the egg yolk and vanilla to the flour mixture then kneed in until smooth.
• Wrap in plastic wrap and chill for 30 minutes.
• Roll the biscuits to 2mm to 3mm thickness then cut out 16 circles with the cookie cutter. Place the cookies on a greased baking tray and chill for 20 minutes.
• Preheat the oven to 350 degrees F (180 degrees C).
• Place the cookies in the preheated oven and bake for 10 to 12 minutes or until just starting to brown. Rest on the tray for 5 minutes.
• Transfer the cookies to a cooling rack to completely cool.
• Pour 1/2 cup of boiling water into a bowl then add the gelatin. Put aside until needed.
• In a saucepan add the sugar, water, and glucose then stir until completely dissolved. Bring to a simmer.
• Continue to simmer the sugar syrup until it reaches a temperature of 250 degrees F (120 degrees C).
• Add the gelatine water to the sugar syrup and stir well.
• Whisk the egg white until it is white and frothy, but not yet drying out.
• Slowly pour in the gelatin syrup and vanilla extract while mixing; continue to mix for 5 minutes.
• Put aside to cool and until needed.
• In a heatproof bowl over hot water melt the dark chocolate.
• Divide the cookies into two groups. On one group spread the jam. On the other spread the marshmallow. Tip: Pipe the marshmallow onto the cookies with a piping bag or plastic bag with the tip cut off for easier application.
• Match together one cookie with jam and one with marshmallow to create a sandwich.
• Dip the chocolate marshmallow cookie sandwiches into the melted chocolate to cover completely. Shake off any excess chocolate then place on the baking paper to set.Tip: If the room temperature is high, you may need to chill the cookies to get the chocolate to set.

CHOC-MALLOW WAGON WHEELS

Steps:

• Beat the butter, sugar and egg in a small bowl with an electric mixer until combined. Stir in sifted flours and cocoa, in two batches.
• Knead dough on a floured surface until smooth. Roll between sheets of baking paper until 3mm thick. Cover and refrigerate for 30 minutes.
• Preheat the oven to moderate (180°C/160°C fan-forced). Grease oven trays and line with baking paper.
• Using a 7cm round fluted cutter, cut 28 rounds from dough. Place about 3cm apart on trays.
• Bake for about 12 minutes. Cool on wire racks.
• Turn half the biscuits base-side up and place on an oven tray. Use scissors to cut marshmallows in half horizontally. Press four marshmallow halves, cut-side down, onto biscuit bases on tray. Bake 2 minutes.
• Melt chocolate in a medium heatproof bowl over medium saucepan of simmering water. Remove from heat; stir in oil.
• Spread jam over bases of remaining cookies and press onto the softened marshmallow. Stand for 20 minutes or until marshmallow is firm. Dip wheels into chocolate and smooth away excess chocolate using a metal spatula. Place on baking paper-lined trays to set.

CHOCOLATE MARSHMALLOWS RECIPE

Steps:

• Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
• Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
• Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
• Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
• Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
• Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
• Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
• Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
• Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
• Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
• Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
• Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
• Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
• Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
• Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
• Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
• Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
• The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
• At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
• When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
• Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
• With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
• Allow the marshmallow to cure (at room temperature) for at least 6 hours.
• Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
• Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
• Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
• Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
• The marshmallows are now ready to be eaten.
• The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

CHOCOLATE WAGON WHEEL COOKIES

Steps:

• Combine oil, chocolate, and sugar.
• Add eggs to this mixture, one at a time, and beat well.
• Stir in vanilla.
• Sift flour and baking powder and fold into egg combination.
• Chill dough several hours or overnight in refridgerator.
• Roll into balls size of walnuts, then roll in powdered sugar.
• Bake on greased cookie sheet 7-10 minutes at 350° oven.
• If you like your cookies soft and chewy, bake only 7 minutes.