Sweet · with our nutrition team

Mushroom marshmallows dipped in chocolate

Name: Mushroom marshmallows dipped in chocolate
Total time: 20 minutes, plus 2 hours setting
Yield: Makes about 20 squares
Ingredients: 1 cup water, divided in half; 3 tbsp gelatine powder; 1/2 cup honey; 1 tbsp vanilla bean extract; 2 tsp FOCUS Lion's Mane powder; 200g dark chocolate, to dip

Lion's Mane, hiding in a pillow of honey and vanilla

20 minutes, plus 2 hours setting Serves Makes about 20 squares

Marshmallow made properly, with honey instead of corn syrup and two teaspoons of our FOCUS Lion's Mane powder whisked through. It sets in the fridge, gets cut into squares and dipped in dark chocolate. Nobody guesses there are mushrooms in it.

Ingredients

1 cup water, divided in half
3 tbsp gelatine powder
1/2 cup honey
1 tbsp vanilla bean extract
2 tsp FOCUS Lion's Mane powder
200g dark chocolate, to dip

Method

1
Add half a cup of the water to a stand mixer with the gelatine and leave it for about 10 minutes to bloom.
2
In a pot, heat the other half cup of water with the honey. Do not boil it, just heat gently.
3
Slowly pour the honey water into the gelatine while the whisk is running. Add the vanilla and FOCUS powder, then keep whisking on full speed until it is fluffy and looks like marshmallow, about 6 to 7 minutes.
4
Pour into a dish lined with baking paper and set in the fridge for 2 hours.
5
Cut into squares, dip in melted dark chocolate and chill again until the shell is firm.

Cook's notes

Store in an airtight container in the fridge.
Gelatine means these are not vegetarian. Swap in a vegan setting agent if you need to, though the texture will be softer.