250 ml water, divided
7 tsp powdered gelatin
420 g caster sugar
60 ml glucose syrup
15 Ginger biscuits (any round biscuit will do)
450g dark or milk chocolate
15 ml coconut oil
Lay out your biscuits on a baking tray. Fit the end of a piping bag with a large round tip – prep these before you start making the marshmallow.
Add ½ cup of cold water and the powdered gelatine to a small bowl. Gently mix using a fork. Set aside to bloom for 5 minutes.
To a large pan, add the sugar, remaining water, and glucose syrup. Bring to a gentle boil. Place the lid on top of the pot for 2 minutes. That will take care of the sugar crystals. Once the syrup reaches 118C remove from the heat.
Add the bloomed gelatine to the bowl of a stand mixer fitted with a whisk attachment. Begin whisking on medium speed while pouring the syrup into it in a slow and steady stream. After adding the syrup, increase the speed and allow it to mix until it doubles in size and looks thick and glossy.
Add the marshmallow to the prepared piping bag and allow it to cool for a further 5 minutes before piping blobs of the mixture on top of each biscuit. Once piped, set them aside to set.
In the meanwhile add chocolate and coconut oil to a heatproof bowl and microwave for 30-second intervals, stirring each time until melted and smooth.
Allow the chocolate to cool slightly before pouring it onto the marshmallow.
Store in an airtight container. Best eaten the same day.