Chocolate Marshmallow Bunnies

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Sugar Free
CALORIES
31kcal
protein
1.9g
carbs
1.1g
fat
2.1g
serves
24serves

Introduction

So, tell me. Have you eaten all of your pre-purchased Easter chocolate yet?
It’s okay, it’s just me and I understand. Boy, do I understand.

These bunnies can be made with ingredients that you should have in the pantry, or are easy to source.

So on Easter morning, instead of hanging your head in shame and confessing that everybody’s eggs are safe in your tummy, you can swan into the room with a platter of – not just homemade, but sugar free – delicious chocolate coated marshmallow treats.

Made with sugar-free marshmallow and dark chocolate, these bunnies are the perfect Easter treat.

Mine made 24 small bunnies, but you could just as easily make Easter eggs from the mix, or just use ice cube trays.

Any way you do it, the luscious vanilla flavoured marshmallow, combined with the rich dark chocolate, is a beautiful thing.

Make them. Post them. Tag me.
Enjoy!

The recipe

Ingredients

4 tablespoons of gelatine powder
1/4 cup of cold water
3 egg whites
1/2 cup powdered erythritol
1 teaspoon of cream of tartar
10 drops vanilla flavoured liquid stevia
1 teaspoon of vanilla extract
3/4 cup of boiling water
100 grams dark chocolate
1 teaspoon coconut oil

Directions

Step 1
Place the gelatin into a bowl and add 1/4 cup of cold water.
Step 2
Set aside to let bloom.
Step 3
Using an electric mixer, start beating the egg whites.
Step 4
Gradually sprinkle in the powdered Sukrin, cream of tartar, vanilla and salt.
Step 5
Keep beating until it becomes thick and creates soft peaks.
Step 6
Add the remaining boiling water to the bowl with the gelatin and whisk until dissolved. Make sure there are absolutely no lumps
Step 7
Turn the mixer to medium speed and very slowly trickle the gelatin mix into the egg whites. After you pour all the gelatin, turn the mixer to high and continue beating until it becomes thick and creamy (3-5 minutes).
Step 8
Lightly spray each bunny mould with a flavorless oil to assist with removal and then carefully fill each one.
Step 9
This mixture sets super fast so if it sets before you can pour it, just warm it slightly to return it to a pourable consistency.
Step 10
Once filled, pop in the fridge to set, for about 1 hour.
Step 11
Melt dark chocolate over a water bath and add the coconut oil to make it glossy and easier to coat with.
Step 12
Using a toothpick, dip each bunny into the chocolate (don’t let it get too hot or it will dissolve your marshmallow) and then stick them into something to set.
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Tag @naomisherman_foodcreative

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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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