Chocolate Marshmallows

Chocolate Marshmallows are melt-in-your-mouth goodness! Made entirely from scratch, these soft and decadent treats are irresistible!

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These Chocolate Marshmallows are a decadent twist on classic marshmallows, with rich cocoa flavor in every bite! Perfect for hot cocoa, adding to a dessert table, or enjoying all on their own.

If you enjoy this recipe, check out the posts for my Marshmallow Frosting, Caramel Apple Marshmallows, and Homemade Peeps!

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• Ingredients
• Instructions
• Equipment
• Variations
• Storage
• Other Recipes You May Like
• Chocolate Marshmallows
• 💬 Comments

Ingredients

Here's everything you need to make this recipe! Measurements for each of the ingredients can be found in the recipe card, below.

• Unflavored Powdered Gelatin - Provides structure to the marshmallows and lends them a stretchy, gooey texture. Just let sit in water for five minutes, and it's ready for use.
• Granulated Sugar - For sweetness. The sugar syrup works with the gelatin to create air bubbles so the marshmallows are soft and fluffy.
• Agave Syrup -Helps to prevent the sugar from crystallizing. If you prefer, you can substitute with honey or light corn syrup.
• Unsweetened Cocoa Powder - For chocolate flavor. You can use whatever type of cocoa powder that you prefer or have on-hand, just make sure that it's unsweetened. I prefer to use dark (dutch process) cocoa, which gives the marshmallows a richer flavor and darker color.
• Vanilla and Chocolate Extracts - For flavor. The chocolate extract helps to make the chocolate flavor pop! That said, if you don't have any or prefer not to use it, you can leave it out or double the vanilla extract instead.
• Espresso Powder - The espresso powder helps to enhance the flavor of the chocolate--the marshmallows won't taste like espresso! If you prefer not to use it, you can just leave it out. The closest substitution would be instant coffee, but since it's not ground as finely, I would dissolve it in the vanilla/chocolate extract before adding it to the recipe.
• Powdered Sugar - Adds a bit of sweetness to the marshmallow coating, and the small amount of cornstarch in the sugar helps to absorb moisture so the marshmallows are less sticky.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

**This section is to give you an overview of the steps required to make this recipe. See recipe card for full instructions.**

1. Whisk gelatin and water together and set aside to soften.
2. Combine the cocoa powder, boiling water, vanilla and chocolate extracts, and espresso powder.
3. Place the gelatin mixture in the microwave until melted. Combine cocoa mixture, agave syrup, and melted gelatin mixture to the bowl of a stand mixer. Run the mixer on low speed. Boil sugar, agave syrup, and water in a saucepan to the desired temperature, then carefully pour the syrup into the mixer bowl (while still running).
4. Beat the marshmallow mixture until nearly cooled and doubled in size. Pour the marshmallow mixture into a greased and lined 8-inch square pan and smooth the top.
5. Combine the coating ingredients and sift over the top of the marshmallows.
6. Let the marshmallows set up at room temperature for at least two hours, then cut the marshmallows into the desired shape/size and dust with the coating mixture on all sides. For full instructions, see the recipe card, below.

Equipment

Here are a few things I used when making this recipe that you may find helpful:

• Candy Thermometer - The best way to ensure your sugar syrup is at the appropriate temperature!
• Nonstick Parchment - I line my pan with parchment, cutting it wide so that it sticks out the top in nice "handles" to remove the marshmallows from the pan, allowing for easier cutting.
• Offset Spatula - Not a necessity, but it helps to keep your fingers out of the marshmallow while you spread it in the pan!
• Fine Mesh Strainer - A sifter/strainer helps to ensure there are no lumps in your marshmallow coating, and allows you to sift an even layer of the coating on top of the marshmallows.
• Pizza cutter - A greased pizza cutter makes quick work of cutting the marshmallows and leaves them with nice clean-cut edges. I have a fancy marshmallow cutter and it didn't do the job nearly as well!

Variations

Here are a few variations you can make to this recipe:

• Boozy marshmallows - Add some Kahlua or Bailey's to your marshmallows!
• Mocha marshmallows - The amount of espresso powder in the recipe as written is only enough to enhance the chocolate flavor of the marshmallows--they won't taste like espresso. Increase the amount of espresso powder, and your marshmallows will be a mocha treat!
• Mint chocolate marshmallows - Just add mint extract instead of vanilla!

Storage

The marshmallows can be stored in an airtight container at room temperature for up to five days. I make sure that the marshmallows aren't touching so that they don't stick together. I don't recommend refrigerating or freezing your marshmallows, as the humidity will wreak havoc on their texture.

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