Homemade Chocolate Royals
If you thought an Arnotts Chocolate Royal biscuit couldn’t get any better, you need to try my homemade version!
What are Chocolate Royals?
Chocolate Royals are a famous Australian cookie/biscuit. It’s a biscuit base, raspberry jam and marshmallow all covered in chocolate. My Homemade Chocolate Royals are filled with my own fluffy vanilla marshmallow; the same one I use for my delicious Marshmallow Snowballs. A homemade shortbread cookie base is topped with raspberry jam, then it’s all completely coated with milk chocolate. The finishing touch is a dusting of freeze dried raspberries, making these Chocolate Royals not just delicious, but irresistibly pretty!
What you’ll need to make Chocolate Royals
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I love to use a silicone mold for my Homemade Chocolate Royals. It’s easier, cleaner and all of my cookies come out looking the same. It’s just the perfect cookie! Here’s what I use:
- Silicone Half Sphere Molds I use 3 of these, as my Chocolate Royals recipe makes approximately 24 cookies. If you don’t want to make that many, you can always use the leftover marshmallow to make my Marshmallow Snowballs
- Disposable Piping Bags for piping the marshmallow into the chocolate cavities
- Rolling Pin with guides this is my all-time favourite to use when making pastry or “neat” cookies! The guides are adjustable -I use the 6mm guide for making my shortbread cookies
- Circle Cookie Cutter I use these cookie cutters for lots of applications. For the Chocolate Royals, I use the 4cm cutter
- Stand Mixer or Hand Held Mixer for making the marshmallow. It needs to whisk for 10 minutes, so my preference is a stand mixer
- Kitchen torch for heating the finished Chocolate Royals before decorating with the freeze dried raspberry
Ingredients for Homemade Chocolate Royals:
For the Shortbread Cookie:
- Cold butter: using cold butter in the dough means you won’t have to refrigerate it before baking. Just make sure there’s no lumps of butter left when you’ve mixed it.
- Plain flour: just regular all purpose flour
- Cornflour: will contribute to that lovely crumbly texture
- Caster sugar: also known as superfine sugar, for a little sweetness
Vanilla Marshmallow:
- Gelatine sheets: available from the supermarket. You need 2 sheets
- Water
- Caster Sugar
- Vanilla Bean paste: for the most delicious homemade marshmallow
As well as:
- Milk chocolate: for coating (filling the silicone molds). Use the best quality chocolate for the ultimate cookie experience!
- Raspberry jam; I use Bonne Maman but feel free to use your own homemade preserves.
- Freeze dried raspberries: Used for decoration and flavour. Found in the supermarket and also known as fruit crisps. You will only need a couple, as we’ll crush them and they go a long way!
Tips for making perfect Chocolate Royals
- Make the shortbread beforehand. Even though the shortbread will only take 30 minutes, the recipe will make more than you need. You can store what’s left in the freezer, or make a Christmas shortbread wheel to enjoy with a cup of tea
- Follow my instructions for melting the chocolate in the microwave. It needs to be in short bursts, to avoid overheating the chocolate.
- When filling the silicone mold with chocolate, make sure there’s no gaps -you want an even coating of chocolate.
- Once you’ve made the marshmallow, work quickly. It begins to set up, so get it into the chocolate shells straight away.
- Don’t completely fill the chocolate cavities with marshmallow -you’ll need space for the shortbread cookie
- You can use as much jam as you like, but I find an even, thin spread on the cookie to be sufficient
- Squish the cookie onto the marshmallow, but don’t push it in so much that the marshmallow pops out. If it does, just wipe the excess away with a knife
- When sealing the Chocolate Royals with the chocolate base, make sure the chocolate pours down the side of the cookie, to seal the insides.
- Allow the chocolate to set before unmolding (if it’s hot where you are, you can pop the molds into the freezer for a few minutes)
How to store your Homemade Chocolate Royals
I enjoy my Chocolate Royals straight from the fridge! Keep them in a sealed container in the fridge for up to 2 weeks.
I hope you love this Chocolate Royal recipe just as much as we do! The store bought ones are really good, but the homemade version is so much better!
Please let me know what you think, by leaving a rating or a comment on my recipe below. It helps not only me, but it also helps my other readers and Google find my recipes (and I really appreciate it!)
Homemade Chocolate Royals
If you thought an Arnotts Chocolate Royal biscuit couldn't get any better, you need to try my homemade version!
Equipment
Ingredients
Shortbread
- 120 g unsalted butter cold
- 135 g plain flour
- 65 g cornflour
- 65 g caster sugar superfine sugar
Vanilla Marshmallow
- 2 sheets gelatine I use McKenzie's gelatine sheets (from the supermarket)
- 24 g water
- 32 g water
- 90 g caster sugar
- ½ tsp vanilla paste
Plus
- 350 g milk chocolate I use couverture callets, chopped chocolate is also fine
- 2-3 tbsp Raspberry jam
- 1-2 Freeze dried raspberries crushed, to decorate
Instructions
Shortbread
- Pre heat your oven to 165°C/330°F/145°FF and line a baking tray with either a silpat mat or baking paper.
- Mix butter and sugar with paddle attachment to form a paste, making sure there's no visible lumps of butter
- Add the flour and cornflour and mix on low speed until it just comes together.
- Place the dough between 2 sheets of baking paper and roll to 6mm (¼ inch) thick
- Use a cookie cutter approx 4cm dia to cut circles in the dough and place onto the baking trays. (this mixture will make much more than you need -I usually freeze the remaining cookies to use another time)
- Bake for 14-15 minutes, until lightly golden. Remove paper/mat from baking tray and allow cookies to cool.
Make the chocolate shells
- Place the chocolate into a microwave safe bowl (not glass -see notes). Melt the chocolate in the microwave for 1 minute, then give the mixture a stir. Continue to heat the chocolate on 20 second burst, mixing well between each go. Heat until about 80% of the chocolate has melted, then stir quite vigorously -stirring will help the rest of the chocolate to melt and avoid overheating. This will give you beautifully tempered chocolate.
- Pour a couple of teaspoons of melted chocolate into each of the mould cavities (the recipe will make approx 24). Use a teaspoon to spread the chocolate, making sure the chocolate covers all of the dome.
- Place a sheet of baking paper on the bench, then tip the mould upside down, gently shaking the it to release excess chocolate. Return the mould upright and scrape the edges of the cavities to tidy the shells. The excess chocolate will be used to cover the bases of the chocolate royals.Allow to set while you make the marshmallow
Vanilla Marshmallow
- Soak the gelatine leaves in enough cold water to cover the leaves. Let it sit for 5 minutes.
- After 5 minutes, squeeze out the gelatine leaves and place them in a small mixing bowl of your stand mixer. Attach the whisk attachment and add the 32g of water to the gelatine leaves. Whisk on medium.
- While the gelatine is whisking, place the 24g of water in a small saucepan, along with the caster sugar. Over low heat, bring the mixture to a boil, making sure all of the sugar has dissolved.
- Turn the mixer to low and gradually add the sugar syrup down the side of the bowl to avoid splashes. Add the vanilla, then turn the mixer to medium and whisk for another 10 minutes.
- Transfer the marshmallow to a piping bag, snip off the end of the bag and pipe the marshmallow into the chocolate molds. Don't completely fill the molds, as you need enough space for the cookie base and the rest of the chocolate.
Assembling the base
- Spread each shortbread cookie with jam (as little or as much as you like) then press the jam side onto the marshmallow, giving it a gentle push in.
- Re melt the remaining chocolate then gently pour it into each mould, easing the chocolate over the edges to ensure there's no gaps.
- Leave to set, then gently unmould by easing the edges of the mould open, then gently but firmly pushing from the very top of the mould.
Decorating
- Decorate with crushed freeze-dried raspberries. To do this, you need to first lightly heat the Chocolate Royals with a kitchen torch to slightly soften the chocolate, then sprinkle with the crushed raspberries
- I like to store my Chocolate Royals in the fridge, where they will last up to 2 weeks
Notes
- glass retains heat and can cause the chocolate to overheat and not temper correctly
Have you tried this recipe?Click here to tell me how it was!
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