I've been fiddling with this recipe for a while, I think it personifies my need to get things right as I've always been niggled with the end result until this final attempt. I decided to take a bit more of a fuck it approach with the decorating of the teacakes and follow a less traditional route by not using moulds and coating every millimetre with chocolates. Although it's not essential you have and use a blowtorch (I would question why you don't have one though if you can afford one), I do think toasting the marshmallow adds a little flavour and structure.
Using my recipes for digestives and marshmallow fluff, these are fun to cobble together, and like I said you don't need to worry about silicone moulds for the teacakes. Although I have recommended using two piping bags (reusable mind), you could spoon the melted chocolate instead. I would be careful with dipping as the biscuits could get a bit too wet if you handle them with chocolate coated fingers and crumble a little.
Teacakes
Makes 12
Hands-on Time 10 minutes
Ingredients
200g Chocolate (I recommend minimum 70% solids)
Equipment
2 Piping bags, one with wide circular nozzle, and one with a narrow circular nozzle
Blowtorch (optional)
Microwaveable bowl
Microwave
Spatula
Baking parchment
Transfer the marshmallow fluff into the piping bag with a wide circular nozzle.
Pipe domes of marshmallow onto the centres of each biscuit.
If you have a blowtorch, toast the outside of the marshmallow.
Break 150 grams of chocolate up into a microwavable bowl and pop into a microwave for 30 second bursts. Between each rest give a stir with a spatula. When the chocolate has melted break the remaining 50 grams of chocolate up, drop into the warm chocolate and stir until melted.
Leave the chocolate to sit for 5 minutes, stirring occasionally.
Transfer the melted chocolate into a piping bag with a narrow nozzle and allow the melted chocolate to run down the marshmallow mountains.
Leave the teacakes to rest until the chocolate as set. I’d recommend leaving them to rest on top of baking parchment and transfer them onto a wire rack when the chocolate has soft set as you can trim any overflow using a sharp knife.
Enjoy!
Wagon Wheels
Makes 12
Hands-on Time 10 minutes
Ingredients
200g Chocolate (I recommend minimum 70% solids)
Equipment
2 Piping bags, one with wide circular nozzle, and one with a narrow circular nozzle
Blowtorch (optional)
Microwaveable bowl
Microwave
Spatula
Transfer the marshmallow fluff into the piping bag with a wide circular nozzle.
Pipe small domes of marshmallow onto the centres of half of the biscuits, being mindful it will spread when you sandwich the remaining biscuits on top.
Take the remaining biscuits (and surprisingly) press them down onto the marshmallow you’ve just piped.
If you have a blowtorch, toast the outside of the marshmallow, careful you don’t burn the biscuits.
Break 150 grams of chocolate up into a microwavable bowl and pop into a microwave for 30 second bursts. Between each rest give a stir with a spatula. When the chocolate has melted break the remaining 50 grams of chocolate up, drop into the warm chocolate and stir until melted.
Leave the chocolate to sit for 5 minutes, stirring occasionally.
Transfer the melted chocolate into a piping bag with a narrow nozzle and allow the melted chocolate to run down the sides of the biscuits.
Leave the wagon wheels to rest until the chocolate as set. I’d recommend leaving them to rest on top of baking parchment and transfer them onto a wire rack when the chocolate has soft set as you can trim any overflow using a sharp knife.
Enjoy!
