Chocolate kisses, chocolate-flavored marshmallows on a waffle

Directions

1. Soak the gelatin in cold water. Whip the egg whites into a creamy meringue. ⏱ ≈ 1 hr
2. Dissolve the gelatin in a maximum of 70 °C water. In a saucepan, heat 40g of water with the sugar, stirring constantly and monitoring the temperature with a sugar thermometer. Allow the water to evaporate until it reaches 120 °C. ⏱ ≈ 10 min
3. Continue to beat the whites and gradually add the boiling sugar syrup. Mix carefully, then incorporate the dissolved gelatin. ⏱ ≈ 10 min
4. Continue to whip by hand to incorporate air, then place the mixture in the refrigerator for 1 hour. ⏱ 1 hr
5. Fill a piping bag with a smooth piping nozzle (size 20) and pipe small domes onto the waffles. ⏱ ≈ 10 min
6. If the batter is too soft and the waffles are sliding off the pan, the weighing may have been inaccurate, or the cooking temperature for the sugar may have been too low. The sugar and gelatin help to stabilize the foam. ≈ 3 min
7. Place the waffles covered in mousse on a wire rack. Melt the chocolate, pour it over the waffles, and then collect the melted chocolate to reuse. ⏱ ≈ 10 min