Marshmallow Berry Popper

No baking involved for this delicious bite!  Some patience and 1 burner to heat sugars and melt the chocolate.  This dessert can be prepared two days in advance.  Recipe makes about 48 slices.

Chocolate mud cake or any brownie mix will do as base but brush with melted chocolate before pouring the Berry Jelly mixture so that it does not seep into the cake.

300g Coco Pops

400g Chocolate

600g Frozen berries

1 cup sugar

1 1/2 cups water

1 1/2 tbsp gelatin powder

1 1/2 cup sugar

1 1/4 cup water

1 1/2 tbsp gelatin

few drops vanilla essence

300g dark chocolate

75g butter

Line a lamington tin with baking paper,  leaving enough paper on the sides to lift the final slice.

Melt 400g chocolate over a pan of boiling water.  In a medium bowl add coco pops, pour over melted chocolate and using a wooden spoon stir till all pops are coated with chocolate.  Pour mixture in the lamington tin and press slightly using the back of a metal spoon.  Refrigerate to cool for about 10 minutes.

In a medium bowl add frozen berries, 1 cup water and sugar and stir.  Set aside, meanwhile, in a small bowl, add gelatin powder and 2 tbsp water and stir.  Boil 1/2 cup water and add to gelatin mixture and stir till gelatin dissolves completely.  Add gelatin water to fruit mixture and stir.  Blend the fruit mixture to a smooth puree then pass through a sieve to remove pips and thick pulp.  Carefully pour over the coco pop base.  Refrigerate again for at least 2 hours till it sets.

In a medium saucepan, add 1 1/2cup sugar, 1 1/4 cup water and 1 1/2 tbsp gelatin and stir over medium heat till sugar dissolves.  When mixture starts boiling, stop stirring, lower down heat and slow boil for six minutes.  Remove from heat, add vanilla drops and pour in a mixing bowl. Let it cool down to lukewarm. (at this moment if you are in a hurry 10-15minutes in freezer will do)

Whisk on high speed for about 3 minutes or until mixture is thick and creamy.

 Using 1cm fluted nozzle pipe over the Jelly mixture and refrigerate again for three hours or overnight.

Lift the slice from the tin, and using a sharp knife cut into small squares approx 6x6cm and arrange each square in a muffin case. Melt chocolate and butter over baine marie till smooth then brush over each marshmallow slice with chocolate.  Leave refrigerated and consume within 5 days.