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Homemade Chocolate Royals

If you thought an Arnotts Chocolate Royal biscuit couldn't get any better, you need to try my homemade version!  
Prep Time30 minutes
Cook Time15 minutes
Servings: 24

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