Chocolate Marshmallow

These homemade chocolate marshmallows are rich, soft, and perfect for anyone who loves marshmallow treats with a cocoa twist. Made with simple ingredients like cocoa powder, espresso, and chocolate, these marshmallows offer a creamy, airy texture that pairs wonderfully with hot chocolate or desserts. This easy recipe results in marshmallows that are perfect for gifts, holiday treats, or a sweet snack. With a simple preparation process and minimal ingredients, you can create these marshmallows from scratch in just a few hours.

These homemade chocolate marshmallows are rich, fluffy, and packed with cocoa flavor. With a soft texture and just the right amount of sweetness, they’re perfect for gifting or enjoying with a warm drink.

Ingredients

• 1 ⅓ cups (320 ml) water
• 28 g gelatin powder (4 x 7g packets)
• 1 teaspoon salt
• ¼ cup (60 ml) hot water
• ⅓ cup (35 g) Dutch-processed cocoa powder
• 2 teaspoons vanilla extract
• 1 teaspoon espresso powder
• 2 ¼ cups (450 g) white sugar
• 185 g corn syrup or glucose syrup
• 140 g milk or dark chocolate
• ¾ cup (95 g) powdered sugar (for coating)
• ⅓ cup (35 g) cocoa powder (for coating)

Instructions

1. Prepare the Pan
   Line a 10-inch square baking pan with plastic wrap, ensuring it covers all sides.
2. Bloom the Gelatin
   Divide the 1 ⅓ cups of water into two bowls. In one bowl, sprinkle the gelatin and salt over the water. Let it sit and bloom while you prepare the rest of the ingredients.
3. Make the Chocolate Paste
   In a separate bowl, mix the hot water, cocoa powder, vanilla extract, and espresso powder to form a chocolate paste. Set aside.
4. Cook the Sugar Syrup
   In a saucepan, combine the remaining water, white sugar, and corn syrup. Heat over medium until the mixture reaches 250°F (121°C). Do not stir while heating; the sugar will dissolve into a clear syrup.
5. Set Up the Mixer
   While the syrup heats, set up your stand mixer with the whisk attachment. Add the bloomed gelatin to the mixer bowl.
6. Combine Syrup and Gelatin
   Once the sugar syrup reaches 250°F (121°C), remove it from the heat. Turn on the mixer to medium speed to break up the gelatin. Slowly pour the hot syrup into the gelatin mixture in a steady stream, being careful not to hit the whisk or pour down the side of the bowl.
7. Whip the Marshmallow
   Once all the syrup is added, add the chocolate paste to the bowl. Increase the mixer speed to high and whip the mixture for about 10 minutes. The marshmallow should become thick, glossy, and form soft peaks similar to meringue.
8. Add Melted Chocolate
   Meanwhile, melt the chocolate in the microwave in 30-second intervals until fully melted. Set aside. Once the marshmallow is thick and glossy, pour in the melted chocolate and gently swirl it in with a spatula—do not fully incorporate.
9. Transfer to Pan
   Quickly transfer the marshmallow mixture to the prepared baking pan. Use a spatula, lightly coated with flavorless oil, to spread the marshmallow evenly to the corners.
10. Coat with Powdered Sugar
    Mix the powdered sugar and cocoa powder for the coating. Generously sprinkle the mixture over the marshmallow to cover it completely.
11. Let Set
    Allow the marshmallow to set at room temperature for 8–12 hours, uncovered, to dry slightly.
12. Cut the Marshmallows
    After the marshmallow has set, flip the pan over and remove the plastic wrap. Dust the exposed marshmallow with more powdered sugar and cocoa powder. Let it sit for another 2-3 hours to dry further. Coat a sharp knife with oil and cut off the edges to make clean cuts, then slice the marshmallow into squares.

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Tips

• Bloom the gelatin properly: Make sure the gelatin blooms fully before adding it to the mixer for a smooth texture.
• Keep the mixer on low: When adding the syrup, keep the mixer on low to avoid splashing hot syrup.
• Work quickly: The marshmallow mixture sets fast, so move quickly after adding the chocolate.

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Variations and Substitutions

• Flavored marshmallows: Add a teaspoon of mint extract, almond extract, or orange zest to the marshmallow for a unique flavor twist.
• Dark chocolate option: Use dark chocolate for a more intense chocolate flavor.
• Different coatings: Roll the marshmallows in crushed nuts, shredded coconut, or colored sugar for a fun twist.

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FAQs

Can I use a hand mixer instead of a stand mixer?
Yes, but a stand mixer is preferred for whipping the marshmallow to the right consistency without overworking your hands.

Why does the syrup need to reach 250°F?
The sugar syrup must reach this temperature to achieve the right texture when whipped into marshmallows.

How do I store homemade marshmallows?
Store marshmallows in an airtight container at room temperature for up to 2 weeks.

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Serving Suggestions

• Add marshmallows to hot chocolate for an extra indulgence.
• Use them in desserts like s’mores or cake decorations.
• Serve as a sweet gift or as part of a festive treat box.

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Why You’ll Love This Recipe

These homemade chocolate marshmallows are perfectly fluffy, sweet, and infused with rich cocoa flavor. Their smooth texture, paired with a delicate chocolate swirl, makes them a unique treat that’s both fun to make and even more fun to eat!