This is the third time I’ve made these beauties and it’s the best, not least because they are moulded. So they may not look as good as the piped but it’s so much easier, enrobing piped marshmallow is an absolute nightmare that I was glad to avoid.
I made these purely because I bought a huge variety of silicone moulds from AliExpress, I mean they were £2 each, how could I not. I totally played one seller, for 1 mould it was £2, for 2 moulds its was £6, so I bought 3 singles, that will teach him not to click bait me with low prices.
I’d had them 2 months and not made anything at all but I was on making walnut whips to send out as samples to a website that I’m hoping to have them sold on and thought I’ve tempered the chocolate, I’ve made the whip, why not!!
I have a confession however, I used bought biscuits for the base (I know!!), I was only making 4 of these bad boys so it really wasn’t worth it, (it’s so hard being a food snob, so time consuming to make everything from scratch – but that’s what it takes to be better than your average dog I suppose).
The biscuits always go soft from osmosis from the jam and mallow so the last time I made these, I promised myself I would coat or top the biscuits, so it was an easy decision to use Milk Chocolate Hob Nobs.
As I said, these were the best, they was just far less pressure on them to be fantastic as they were easier to make, the added girth of the hobnob added a superior crunch and flavour, and more jam could be added due to the inversion of the making process, making them traditionally, too much jam spreads the width of the whole biscuit, not the neat centre we see here.
