Chocolate Marshmallows

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.

Course Dessert

Cuisine Marshmallows

Prep Time 20

Cook Time 10

Resting Time 3

Total Time 3 30

Servings large marshmallows (or 64 small)

Calories 72kcal

Author Amee

Equipment

Ingredients

Gelatin Bloom

½ cup water
4 ½ teaspoons unflavored powdered gelatin (two envelopes; about ½ ounce)

Cocoa Mixture

¼ cup unsweetened cocoa powder (I used dark cocoa; see note)
¼ cup boiling water
1 teaspoon vanilla extract
1 teaspoon chocolate extract (see note)
½ teaspooon espresso powder (optional; see note)
¼ cup agave syrup (or substitute honey or light corn syrup)

Marshmallow

¾ cup granulated sugar
¼ cup water
¼ cup agave syrup (or substitute honey or light corn syrup)

Marshmallow Coating

¼ cup unsweetened cocoa powder (see note)
2 Tablespoons powdered sugar

US Customary - Metric

Instructions

Gelatin Bloom

Coat a 8" square pan with nonstick spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan to form handles. Set aside.
In a small bowl, whisk gelatin and water. Set aside to soften for 5 minutes.
½ cup water, 4 ½ teaspoons unflavored powdered gelatin

Cocoa Mixture

In a medium bowl, combine the cocoa powder (see note) with the boiling water and whisk until smooth.
¼ cup unsweetened cocoa powder, ¼ cup boiling water
Add the vanilla extract, chocolate extract, and espresso powder (optional, see note) and whisk to combine.
1 teaspoon vanilla extract, 1 teaspoon chocolate extract, ½ teaspooon espresso powder
Pour agave syrup into the bowl of a stand mixer and add cocoa mixture.
¼ cup agave syrup
Place gelatin mixture in the microwave for about 30 seconds, or until it is completely melted. Add gelatin to mixer bowl. Using the whisk attachment, turn the mixer on low and keep it running to keep the gelatin from setting.

Marshmallows

In a medium saucepan, combine sugar, water, and agave syrup. Bring mixture to a boil over high heat, stirring occasionally. Cook until syrup temperature reaches 240℉ on a candy thermometer (see note).
¾ cup granulated sugar, ¼ cup water, ¼ cup agave syrup
Once syrup reaches 240℉, pour slowly and carefully into mixer bowl (while mixer is still running on low). Be VERY careful not to touch the syrup, as it will stick to your skin and could cause serious burns!
Increase mixer speed to medium and beat 5 minutes. Increase the speed to medium-high and beat 5 more minutes. Then increase the mixer speed to high and beat for another 2 minutes. Mixture will be shiny and doubled in volume.
Spread marshmallow into prepared pan, smoothing the top (an offset spatula works great for this; see note).
Sift the coating ingredients in a small bowl to combine them and remove any lumps. Then sift the mixture over the top of the marshmallows in the pan. Let the marshmallows set up at room temperature at least two hours, but four is better.
¼ cup unsweetened cocoa powder, 2 Tablespoons powdered sugar
Once the marshmallows are set, use the parchment "handles" to remove them from the pan. Cut the marshmallows to the desired size and shape (see note).
Dip each of the marshmallows in the coating. The marshmallows will get darker in color as they sit and hydrate the coating mixture.
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.
Enjoy!

Notes

Note on cocoa - 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.

Note on chocolate extract - 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.

Note on 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.

Note on candy thermometer - The best way to ensure your sugar syrup is at the appropriate temperature!

Note on offset spatula - Not a necessity, but it helps to keep your fingers out of the marshmallow while you spread it in the pan!

Note on pizza cutter - A greased pizza cutter makes quick work of cutting the marshmallows and leaves them with nice clean-cut edges. I had a fancy marshmallow cutter and it didn't do the job nearly as well!

Nutrition