Chocolate Marshmallows are a delightful twist on traditional marshmallows, incorporating the rich taste of cocoa for a decadent treat. This homemade version is surprisingly simple to make and requires just a few basic ingredients. Perfect for chocolate lovers, these marshmallows are soft, fluffy, and packed with chocolate flavor.
Whether you’re enjoying them by themselves, using them to upgrade your hot chocolate, or adding a gourmet touch to your s'mores, chocolate marshmallows are sure to impress. Dive into this recipe to bring a bit of indulgence into your kitchen and snack time.
Table of Contents
Why This Recipe Works
This Chocolate Marshmallow recipe works brilliantly because it seamlessly blends the airy texture of classic marshmallows with the luxurious depth of chocolate. Using cocoa powder in the marshmallow mixture not only infuses them with chocolatey goodness but also intensifies the flavor, making them stand out compared to store-bought varieties. The use of gelatin ensures that the marshmallows set perfectly, achieving that quintessential squishy yet firm texture that makes marshmallows so delightful.
Moreover, the versatility of these chocolate marshmallows makes them a fantastic treat for various uses. They can be enjoyed alone as a sweet snack, melted into a mug of hot chocolate for an extra chocolate boost, or toasted over a fire for an exceptionally rich s'mores experience. Making marshmallows at home also allows you to control the ingredients, avoiding preservatives and additives found in commercial products. With this recipe, you get a fresher, tastier, and more natural alternative to packaged marshmallows, enhancing any dessert or snack time with a touch of homemade charm.
Ingredients
Gelatin: Acts as the setting agent for marshmallows, giving them their spongy texture. Substitute: Agar-agar for a vegetarian version.
Sugar: Provides sweetness and structure to the marshmallows. Substitute: Honey or maple syrup, but this will change the flavor and texture.
Cocoa Powder: Gives the marshmallows a rich chocolate flavor. Substitute: Melted chocolate can be used for an even richer taste.
Water: Used to dissolve sugar and bloom gelatin. Substitute: Coffee for a mocha flavor.
Vanilla Extract: Adds depth and enhances the chocolate flavor. Substitute: Almond extract for a different flavor profile.
Tips
- Ensure the gelatin is fully dissolved and the sugar is completely melted for a smooth texture.
- Use a candy thermometer to make sure the sugar syrup reaches the correct temperature.
- Oil the knife or scissors when cutting the marshmallows to prevent sticking.
- Dust the cut marshmallows in cocoa powder or confectioners’ sugar to prevent them from sticking together.
- Store in an airtight container to keep them soft and fresh.
How to Serve
Chocolate marshmallows are a delightful treat that can be enjoyed on their own or used to enhance other desserts. They bring a fun twist to classic marshmallow flavors, making them a hit with both kids and adults.
- Hot Chocolate: Drop a few chocolate marshmallows into a cup of hot chocolate for an extra chocolaty drink.
- S’mores: Use them to create luxurious s'mores. The chocolate flavor in the marshmallows will add a new depth to this campfire classic.
- Dessert Garnish: Chop them up and sprinkle over ice cream or use as a topping for cakes and pies for added texture and flavor.
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Chocolate Marshmallows
Ingredients
- 3 tablespoons gelatin
- ½ cup cold water for blooming gelatin
- ¼ cup cocoa powder
- 1 ½ cups granulated sugar
- 1 cup water for sugar syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Confectioners' sugar or additional cocoa powder for dusting
Instructions
- In a small bowl, sprinkle gelatin over ½ cup of cold water to bloom. Set aside.
- In a medium saucepan, combine 1 cup of water, granulated sugar, and cocoa powder. Bring to a boil while stirring constantly to dissolve the sugar.
- Once boiling, add the bloomed gelatin to the saucepan. Stir until the gelatin has dissolved completely.
- Continue to boil the mixture until it reaches 240°F (soft ball stage) on a candy thermometer.
- Remove from heat and pour into the bowl of a stand mixer. Add salt and vanilla extract.
- Whip using a whisk attachment on high speed until the mixture becomes thick and fluffy, about 10 minutes.
- Pour the whipped marshmallow into a greased and cocoa-powdered 9x9 inch pan. Smooth the top with a greased spatula.
- Let set at room temperature for at least 4 hours, or overnight.
- Once set, turn out onto a surface dusted with confectioners’ sugar or cocoa powder. Cut into squares with a greased knife or scissors.
- Dust all sides of each marshmallow with more confectioners’ sugar or cocoa powder to prevent sticking.
Nutrition
Notes
• Use a candy thermometer to make sure the sugar syrup reaches the correct temperature.
• Oil the knife or scissors when cutting the marshmallows to prevent sticking.
• Dust the cut marshmallows in cocoa powder or confectioners’ sugar to prevent them from sticking together.
• Store in an airtight container to keep them soft and fresh.