I’ve posted a bunch of great desserts before, but this is the one I am most excited to share with you — and that’s saying a lot considering I typically don’t enjoy this particular sweet.
You know what I’m talking about — that powdery, elastic, spongy confection called marshmallow.
They’re fantastic toasted and sandwiched between chocolate and graham crackers. On their own, uncooked, they’re … mundane. A dish at Fleming’s, however, convinced me that they didn’t have to — and shouldn’t — be.
The restaurant called it deconstructed s’mores. I called it heaven on a plate. I can’t recall exactly what the marshmallow flavor was, but I know it included scotch either in the marshmallow or chocolate sauce it came with. Either way, the marshmallow was perfectly light, soft on the inside with a melt-in-your-mouth texture. A stark contrast from the dry, somewhat chewy marshmallow from the store.
The former is exactly what you’ll get from this recipe.
Words seriously cannot do these Nutella marshmallows justice. What I can say is that not only did I got back for more over and over, my co-workers did, too, and they still ask when I’m bringing more in to this day (and that was weeks ago).
Simply put: We’re obsessed.
Now you know I rely on Alton Brown to guide me through dishes and techniques with which I am unfamiliar. So, of course, the base recipe for these marshmallows came from his archive. If you don’t like Nutella, his recipe still will blow your mind. And if you love Nutella like me, you too will become obsessed with these marshmallows.
Two smalls notes on what I would do differently next time (yay, you benefit from my small mistakes — if you can call them that):
- I would not drizzle Nutella over the marshmallows for decoration before cutting them. Hell, I still probably wouldn’t do it after cutting them. They don’t really need it. But if you want to drizzle or dip to get in some extra Nutella, definitely do it after cutting since that process will pull on the confection.
- Since this is a chocolatey version, I would change up the cornstarch mixture, which would have blended in better color-wise with the marshmallows had I added a little cocoa to the mix.
I am not going to rehash Alton Brown’s recipe since it’s kind of like plagiarism in the cooking world, but I will give you the link to his page so he can still get all the views. Just follow his directions.
Add in 1 cup of Nutella in the last minute of whipping the mixture. Finish whipping and continue following his instructions to shape, cut and serve.
If you want to replicate the swirl shown in the photo above, set aside some of the batter before you add in the Nutella. After you pour the Nutella mix in the pan, add dollops of the regular marshmallow in various spots then swirl in with a knife.