Homemade chocolate marshmallows that are perfectly soft, fluffy, sweet, and deeply chocolatey? This is the only recipe you’ll ever need!
Here’s how to make the BEST homemade chocolate marshmallows!

After some rigorous recipe testing, it’s time to share my detailed, step by step recipe to make the most perfect chocolate marshmallows!
Just like my vanilla marshmallow recipe (which is a HUGE reader favorite and one of the most popular posts on my blog!), you’ll have foolproof results with this recipe too.
My vanilla marshmallow recipe is a troubleshooting guide on how to make classic marshmallow. For more details, you can read that post here.

Why this recipe works
- Well tested recipe that guarantees consistent, foolproof results.
- Does not result in heavy, dry chocolate marshmallows.
- Melts in your mouth, with a deep chocolate flavor.
- It’s actually easier than you think! Check out all my reader feedback on my vanilla marshmallows to see how many of my readers love making their own marshmallows!
Most chocolate marshmallow recipes online add cocoa powder directly to the marshmallow base, which will result in very dense, dry marshmallows. This recipe uses a cocoa powder paste instead. The bloomed cocoa powder not only has a more intense chocolate flavor, but the hydration ensures that the cocoa powder doesn’t dry out the marshmallow base.
To compensate for the extra water and ingredients that are being added to the marshmallow base, there are a couple of adjustments that need to be made.
- Heat the sugar syrup mixture to a higher temperature, so that more water evaporates.
- Whisk the marshmallow base for longer to achieve the same texture and consistency.

Ingredients needed to make chocolate marshmallows
For the gelatin bloom
Powdered gelatin – Powdered gelatin is what is widely available where I live. Each teaspoon is about 3g.
Water

For the sugar syrup
White granulated sugar – You can use brown sugar as well, but then you may need to increase the whisking time.
Corn syrup – You can substitute the corn syrup with honey or golden syrup. You can also replace it with a little extra sugar, but inverted sugar syrups help prevent crystallization.
Salt – Salt balances the sweetness and enhances the chocolate flavor.
Water

For the cocoa powder paste
Cocoa powder – Use a good quality cocoa powder, since much of the flavor comes from this. I use callebaut extra brute cocoa powder, which is a dutch cocoa powder. It has an intense cocoa flavor without much of the bitterness.
Vanilla extract – Just adds more flavor. But you can add coffee extract only as well.
Instant coffee – This is optional, but a little coffee deepens the chocolate flavor. Increase the amount of instant coffee that you add if you want to make mocha marshmallow.
Boiling water – This is what will bloom the cocoa powder. So make sure to measure boiling water (instead of measuring the water first, and THEN boiling it).

Making chocolate marshmallows
Bloom the gelatin and cocoa powder (separately)
Place the water and gelatin in the mixing bowl, and gently mix to saturate the gelatin. Let it sit until the gelatin is fully hydrated (at least 10 minutes).
Mix the cocoa powder and boiling water in a bowl. Make sure you have a smooth paste with no lumps. Dissolve the instant coffee in the vanilla extract (or same amount of water), and stir it into the cocoa paste. Cover and set aside to cool. This will be your cocoa mixture.
Also prep a 8 or 9 inch square pan for the marshmallows. I usually rub a thin layer of butter or coconut oil on the pan, but now I line the pan with parchment paper instead. This way I can easily lift the marshmallows out from the pan and peel off the parchment paper. Some like to use cooking spray, but I prefer not to.
Make the sugar syrup
Place the sugar corn syrup salt and water in a saucepan (I like using golden syrup instead of corn syrup).
Create an “x” with a fingertip in the center of your ingredients to slowly distribute the water and saturate the sugar. Alternatively, you can stir the mixture gently to saturate.
Heat the sugar mixture while swirling the pan occasionally to make sure the sugar dissolves.
Once the sugar is dissolved, brush the sides of the pan with a pastry brush saturated with cold water. This is so that the sugar on the sides of the pan will dissolve back into the syrup. Alternatively, you can cover the pan with a lid and let it simmer for about 2 minutes. The condensation will help wash down any sugar crystals as well.
Heat the sugar syrup until it reaches 245 – 250 F on your candy thermometer. This is higher than the 240 F I recommended for my regular marshmallows. At 240 F, the sugar syrup is at a soft ball stage, but between 245 – 250 F, the sugar syrup will be at the hard ball stage.
Let the sugar syrup sit for a few seconds until the bubbles subside, and use immediately.

Making the chocolate marshmallow base
Attach the whisk attachment in your stand mixer, and the mixer bowl with the bloomed gelatin. Start running the mixer on medium low speed, and pour the hot sugar syrup down the side of the bowl into the gelatin. Once all the sugar syrup is added, the gelatin should also be dissolved in the hot syrup.
Mix for about 1 minute, and then add the cocoa powder paste.
Whisk the marshmallow mix on medium high for 3 – 4 minutes. The marshmallow mix will seem very liquid, but keep whisking.
After about 3 – 4 minutes, increase the stand mixer speed to high and whisk until the marshmallow base turns into a light brown, meringue like mixture. The mix should have at least doubled in size and you will see the mixture forming strings on the side of the bowl during whisking.
This should take an additional 6 – 8 minutes depending on the speed of your mixer.
The marshmallow mix should also be slightly warm (when you touch the metal bowl). A slightly warmer marshmallow mix is easier to scrape out of the bowl. As the marshmallow mix cools, it will start to get thicker and set faster. So you want to scrape the marshmallow mix while it’s still a little warm so that it can be spread more easily in the pan.

Curing the marshmallows
When the chocolate marshmallow mix is ready, scrape it into the prepared pan and use an offset spatula to evenly spread the mix.
Whisk equal amounts of confectioner’s sugar and cocoa powder together (the mallow mix), and evenly sieve this mixture all over the chocolate marshmallow mix. Make sure the whole surface is covered with the powdered sugar and cocoa powder mix. This creates a barrier between the marshmallow surface and air as it cures for at least 6 hours.
I like to make my homemade marshmallows in the evening or at night and then let it cure overnight.

Cutting the chocolate marshmallows
Once the marshmallows are cured, lift the marshmallow mix (with the parchment paper) out of the pan and place it on a cutting board.
Use a sharp, clean knife to cut the marshmallows into whatever shape you like. I usually cut them into 6 x 6 squares, but you can make them larger or smaller.
You can also use a greased knife (with butter or coconut oil) to make it stick less. But I find that if you clean the knife between cuts, you can also get nice clean cuts.
After the marshmallows are cut, coat each chocolate marshmallow with a light dusting of the mallow mix (roll the marshmallow in the mallow mix).

Storing the marshmallows
These marshmallows have a very long shelf life as long as they are stored well. Store them in a jar or container that is air-tight and leave them at room temperature. Do NOT store marshmallows in the fridge or freezer.
Other variations of chocolate marshmallows
Mocha marshmallows – Add more instant coffee to the cocoa powder paste.
Chocolate dipped chocolate marshmallows – Melt some chocolate in a microwave safe bowl, and then half dip the marshmallows.
Chocolate orange marshmallows – Add 1 1/2 tsp of orange extract to the cocoa paste.
Mexican hot chocolate marshmallows – Add 1 tsp cinnamon + 1/2 tsp cayenne pepper to the cocoa powder and bloom them together.
Chocolate peppermint marshmallows – Add 2 tsp peppermint extract to the cocoa paste.

Serving suggestions
These marshmallows can be eaten just as they are. I mean they are freaking chocolate marshmallows! What more can you ask for? 😀 BUT, they are also fantastic in the following ways.
- Add them to hot chocolates or hot mochaccinos,
- Add them to a deliciously spiced vanilla steamer (my current favorite!),
- Make double chocolate s’mores!
- Make chocolate rice krispies treats.

Final notes
Making marshmallows is SUPER easy! Chocolate marshmallows require an extra step than vanilla marshmallows, but they are still not complicated.
Make sure to use a candy thermometer. But if you don’t have one, you can do the water test to check the sugar stages as explained here.
Because of the cocoa powder, the inherent sweetness of marshmallows is perfectly balanced too.
These chocolate marshmallows are so soft and fluffy, and infinitely better than ANY store-bought marshmallows. They melt in your mouth.
Really, once you’ve made homemade marshmallows, you’re NEVER going back to store-bought again!

Frequently asked questions about chocolate marshmallows
I haven’t tried that before, because my grandmother always did it this way. And I wouldn’t want to mess with my grandmother’s way. But you can try it and let me know if it works!
It is possible that your candy thermometer might be a little off and the sugar syrup was not as hot as the recommended 245 F.
If it’s still meringue like, but just more fluid, it will still set but the marshmallows will be a lot softer. Still DELICIOUS though!
No. This recipe works with regular gelatin. I wouldn’t recommend substituting gelatin with replacements.
Yes. I recommend weighing the cocoa powder, so you get the right amount for perfect results. Cup measurements can give you varying results.
Unfortunately no. The fat in regular chocolate will deflate the marshmallow mix.
Yes you can. The marshmallows will be less tall, however. This is ideal if you want to cut shapes because the marshmallow “sheet” will be shallower.
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Chocolate Marshmallows Recipe
Ingredients:
Mallow mix
- ¼ cup confectioner's sugar
- ¼ cup cocoa powder
For blooming the gelatin
- 27 g gelatin powder 9 tsp OR 3 ¾ gelatin packets
- 120 mL water ½ cup
Cocoa powder paste
- 50 g dutch cocoa powder about ⅓ cup
- 80 mL boiling water ⅓ cup
- 1 tbsp vanilla extract
- ½ tsp instant coffee granules optional
Sugar syrup
- 450 g white sugar 2 ¼ cups
- 112 g golden syrup or corn syrup ⅓ cup
- 60 mL water ¼ cup
- ¼ tsp sea salt I prefer to use ½ tsp
Instructions:
Prep the pan and mallow mix
- Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
- Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
- Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil – you'll be using these later.
Bloom the gelatin
- Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
- Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
Make the cocoa powder paste
- Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
- Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
Make the sugar syrup
- Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
- Gently stir to saturate all of the sugar with the water, or make an “x” in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
- Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
- Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 – 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
- Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 255°F – 257°F with a candy thermometer.
- Remove the saucepan from the heat. Let it sit for about 30 – 60 seconds until the bubbles subside.
Making the chocolate marshmallow mix
- Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
- Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
- Increase the speed to medium – medium high and mix for about 3 – 4 minutes.
- Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 – 10 minutes, or until the mixture is ready. Because the marshmallow mix has more water content than regular marshmallows, it will take longer for it to whip into a pillowy marshmallow texture.
- The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
- The marshmallow mix is softer than regular marshmallows, but should have increased in volume and the bowl should still feel a little warm.
- When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
- Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
- With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
- Allow the marshmallow to cure (at room temperature) for at least 6 hours.
Cutting the marshmallows
- Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it’s easier to cut it.
- Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
- Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
- Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
- The marshmallows are now ready to be eaten.
Storing the marshmallows
- The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
David A says
This is amazing, I love the vanilla marshmallow recipe. Can you add the egg whites to this recipe too? It makes them so fluffy!
Dini says
Hi David
Yes you can!
But these marshmallows are softer than the vanilla ones because it has a higher water content and the fat from the cocoa powder as well.
So, the egg whites make them too wet.
I recommend making them as is first, and then adding the egg whites next time if you want it to be softer.
I hope that helps
Anna says
I just made your chocolate marshmallows for my grandchildren. It’s an easy recipe if you follow procedure.
The flavour in the bowl is really good, patiently waiting for them to cure.
H says
Delicious! Could I double this recipe and use a 9×13 pan?
Dini says
Hi H
You can, BUT you need to have a mixer that is big enough to handle a double batch. A standard household mixer may not have a bowl that is big enough to hold double the marshmallow mix.
I hope that helps!
Clara S says
Recipe was very good! I ended up using half light corn syrup half honey and it worked perfectly. My only complaint is that the marshmallow stuck to my parchment paper… probably should have greased it or sprinkled some mallow mix before pouring the marshmallow batter in lol. I wonder if me using honey was the reason the marshmallows stuck, or I just missed a step in the recipe
Lorelei Rogers says
Dina and her Grand Mom know marshmallows! There is no where else to go! I’ve made marshmallows before but the corn syrup is new to me. Makes a difference! Just lovely ♥️ thanks for sharing
Kat Paloma says
My child has been obsessed with watching marshmallow videos on Instagram so we decided it was time to try making our own. Followed this recipe to a T with the exception of sprinkling some mini chocolate chips on top and it was absolutely perfect! Squishiness factor 100%. Kids were sooooo happy. I’ve already shared this recipe with multiple other moms!
Aabern says
This was such a great recipe with VERY helpful tips for success! My first time making marshmallows and I am definitely doing it again. I also added mini chocolate chips to it after putting in the pan to cure.
Jess says
I had a couple issues but this was my fault. They didn’t get as fluffy as the regular ones but were very tasty
I stored them in an air tight container but within 3 weeks they went mouldy. This was disappointing as I made them in advance as Christmas presents and now I have to remake them all
Any idea where I went wrong ?
Alex says
Greetings,
Do you think it is possible to make a video on how to make this recipe?
Ka says
I absolutely love all of your marshmallow recipes, they really are the best. My only question is, I made a couple of batches and bagged them and sealed the bags with a heat sealer. Unfortunately after 3 weeks f storage I’ve noticed that the chocolate ones have spoiled and have got mould on them but the vanilla, raspberry and pineapple ones are perfectly fine! Any idea why this could be? Have I done something wrong somewhere? Not the end of the world mind you I’m just curious really.
Many thanks
Nancie says
I used special dark cocoa powder…I’m here to tell you this recipe delivers! I haven’t cut them yet, but the bowl tastes like warm chocolate pudding!
Cris says
Love the way you explained the process. The measurement for the coco do not correlate properly between cups and grams; 50g of coco powder is not 1/3 of a cup but 1/2C
Dini says
Hi Cris
I’m glad that you liked the recipe!
As per the recipe, I have stated that is especially important to weigh the cocoa powder. This is because dry ingredients weigh very differently depending on how they are measured into the cup. With cocoa powder, the weight can change from brand to brand as well. Callebaut cocoa powder (a dutch cocoa powder that I used), measures approximately 1/3 cup for 50 g when spooned and leveled.
Hope that helps
Cris says
I normally freeze my marshmallows without any problems. When you said “do not freeze”, is it only the chocolate mallows or any kind?
Dini says
Hi Cris
Homemade marshmallows freeze solid in the freezer and as they thaw, the sugar can make the marshmallows very sticky because sugar is a humectant. Also, marshmallows without egg whites can be stored for a very long time, so freezing is unnecessary.
So, marshmallows can be frozen, but the texture can change when thawed out, and it is also not required.
Hope that helps
AV says
Theeee most deliciously perfect chocolate marshmallows! EVER!!!
Dini says
Thank you AV, I’m so glad you enjoyed the recipe! 🙂
Rebecca S Perry says
Hi, Dini! I’m so looking forward to trying my hand at making your Chocolate Marshmallows for the first time; however, I do have a couple of questions. How do I substitute pre-made organic cacoa paste for the paste recipe you provided? Also, what ratio would you suggest for coffee extract over instant coffee granules? Thank you so much!
Dini says
Hi Rebecca
I’m sorry for the late reply.
I’m not sure if cacao paste will be the same as the cocoa paste that I used in the recipe. The reason is because cacao paste has fat in it which will deflate the marshmallow mix, while cocoa powder paste does not fat – so it doesn’t impact the volume as much.
With coffee extract, each extract is different and it’s best to find out from the brand what the equivalency is. For nielsen massey coffee extract, 1 tsp. Coffee Extract = 1 tsp. Dry Espresso Powder which is the equivalent of the strength of ¼ cup brewed coffee. You can use as much or as little as you like depending on how strong you like the coffee flavor to be. In this recipe it’s a more subtle flavor (if you choose to add it).
M. says
I’ve made the recipe and it was AMAZING! Fluffy and rich.
Dini says
Thank you M, i’m so glad you enjoyed the recipe! 🙂
Melissa White says
For YEARS I have talked about making homemade marshmallows, I had read several recipes, in theory I knew how, and every thing I read said you would never buy marshmallows again but I was scared… candy thermometer anxiety.
I’m glad to say I’ve finally conquered the fear of the unknown… we are loving the roasted marshmallows, a decadent ‘mallow is always floating on our hot chocolate and today I am eyeing up homemade wagon wheels! My moto has always been if you aren’t going over the top you aren’t doing enough!
Anyway just wanted to say thanks for your thorough recipes, they gave me the confidence I lacked. Life is so much better with homemade marshmallows…
Thank you,
Melissa
P.S. After the wagon wheels, I’m going to make Rice Krispie squares…
roshi says
hi really informative recipe!!! 🙂 im looking to trying it out this week, just wanted to know, can i use baileys to flavour the marshmallow? and is so, how do i incorporate the flavour?
Dini says
Hi Roshi
Unfortunately I haven’t had success adding fat based liqueurs to marshmallows. You could attempt to substitute the water with baileys but the fat in the liqueur may interfere with how well the mix will whip into a foam.
I hope that helps!
The Fancy Marshmallow says
Hi Roshi, I make alcohol based marshmallows all the time. The trick is to add it at the end with a spatula vs whipping it. It will bubble up but mix well and it will set great. 1-2oz per batch is more than enough.
Nimalee says
I loved the lemon marshmallow recipe. ❤
So thought to give this recipe a try too.
I won’t be using golden syrup for the chocolate marshmallows. So how much sugar should I substitute it with ?
Dini says
Hi Nimalee
I personally haven’t tried this recipe without corn syrup or golden syrup. Due to the addition of the cocoa paste, I wanted the extra assurance that the marshmallows will not crystallize. You are welcome to make this without an inverted sugar, but bear in mind that it might change the texture of the marshmallow.
You will need to use 500 g sugar and 1/2 cup of water for the sugar syrup.
Nimalee says
Thanks a lot.
Julia says
Loved the vanilla recipe so gave these a try, but I ended up with flecks of chocolate throughout the mix… any idea what I did wrong?
Dini says
Hi Julia,
In my recipe testing, the only time I had flecks of cocoa in my marshmallows was when I poured the hot sugar directly onto the cocoa powder paste (and gelatin). However, once the marshmallows were cured, I couldn’t really see the flecks and they didn’t have an impact on the flavor either.
It is possible that the sugar – gelatin mix was a tad too hot for the cocoa powder paste when you added it and caused the cocoa powder to clump a little – but it shouldn’t be too visible once cured.
I recommend adding the cocoa powder paste just a little later, after giving the sugar – gelatin mix time to cool down a little further.
Hope that helps!
Julia says
Thanks so much for you reply, I will definitely wait a little longer before adding the chocolate paste next time, The texture of these is amazing! So so good.
Manar Attia says
Love theese!
What’s the shelf life? Like how far can I make these in advance
Alina says
Hello i was wondering, why in this recipe there is only 60 ml water instead of 120ml? Thank you for your time
Dini says
Hi Alina
There is water from the chocolate paste introduced into the marshmallow as well. Too much water will change the marshmallow mixture. I hope that helps.
Marina Musicus says
These are the best marshmallows I have ever made or eaten! I used good quality coca powder and these marshmallows taste like a fabulous hot chocolate or chocolate mousse. Yum!!
Dini says
Thank you so much for letting me know Marina. So glad you enjoyed the recipe! 🙂