Lakeland recently had a 40% sale on bakeware, much to my delight. I've being eyeing up a few things in the store and after 15 minutes of being indecisive I finally settled on the Chocolate Teacake Mould. Given my love of making marshmallows it really should have been an obvious choice.
You'll notice throughout the recipe that I've cheated in some places (I didn't make my own biscuits), but it is possible to make these completely from scratch if you've got a whole afternoon to spare.
Ingredients:
- 300g chocolate - I used a mix of Bournville & Dairy Milk
- 6 chocolate digestives (normal digestives are too big)
- 3 egg whites
- 100g caster sugar
- 1 tablespoon golden syrup
- 0.5 teaspoon vanilla extract
- In a microwave melt 200g of the chocolate - zap it in short bursts of 15 seconds, stirring in between, as it's easy to burn. Leave it to cool a little before using.
- Use about half of the melted chocolate to coat the chocolate digestives.
- Spoon about a tablespoon of chocolate into each mould and spread it up the sides - try to keep it of even thickness and ensure all the mould is covered.
- Over a pan of simmering water place a mixing bowl with the egg whites, sugar, golden syrup and vanilla extract in. Use an electric whisk for 5-10 minutes over the heat until the marshmallow mixture becomes thick and gloss, the whisks should leave a trail and the mix form stiff peaks. Leave to cool.
- Spoon the marshmallow mix into the moulds but leave enough space to place the biscuits on top.
- Melt the remaining 100g of chocolate and spoon it into a piping bag. Leave it to cool for just a few minutes.
- Pipe a small amount of chocolate around the biscuit and the top of the mould and then sandwich the biscuit on top of the marshmallow.
- Leave to set before slowly peeling the silicon mould off, then enjoy!
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