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Home Recipes All Dessert Recipes Candy and Confectionery
Posted:12/11/2020
Updated:12/26/2020

Perfect Chocolate Marshmallows Recipe

6 hrs 50 mins
Intermediate
Candy and Confectionery
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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!

Chocolate marshmallows stacked on a white plate
Contents
 [hide]
  • Why this recipe works
  • Ingredients needed to make chocolate marshmallows
  • Making chocolate marshmallows
    • Bloom the gelatin and cocoa powder (separately)
    • Make the sugar syrup
    • Making the chocolate marshmallow base
    • Curing the marshmallows
    • Cutting the chocolate marshmallows
    • Storing the marshmallows
  • Other variations of chocolate marshmallows
  • Serving suggestions
  • Final notes
  • Frequently asked questions about 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.

The marshmallow has been cut into 6 strips

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.
The chocolate marshmallows on a tray

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

Bloomed gelatin in the mixer bowl

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

Ingredients to make the sugar syrup in the saucepan

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).

A cocoa powder paste - cocoa powder bloomed in hot water

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.

The sugar syrup is ready to be poured into the gelatin mix to make marshmallows

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.

The chocolate marshmallow mix evenly spread inside a square tin

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.

The mallow mix sifted over the surface of the chocolate marshmallow mix

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).

Each marshmallow strip being cut into squares

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.

Chocolate dipped chocolate marshmallows on a parchment lined baking sheet

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.
A chocolate marshmallow in a vanilla steamer (fluffy)

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!

A close up of a single marshmallow with more in the background, to show the texture

Frequently asked questions about chocolate marshmallows

Can I use plastic wrap instead o confectioner’s sugar and cocoa powder to cover the marshmallow mix?

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!

My marshmallow mix doesn’t seem to be thickening into strings? What happened?

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!

Can I use agar agar or vegetarian gelatin?

No. This recipe works with regular gelatin. I wouldn’t recommend substituting gelatin with replacements.

Can I use natural cocoa powder?

Yes. I recommend weighing the cocoa powder, so you get the right amount for perfect results. Cup measurements can give you varying results.

Can I use melted chocolate instead of cocoa powder?

Unfortunately no. The fat in regular chocolate will deflate the marshmallow mix.

Can I use a 9 x 13 pan instead?

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.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

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5 from 1 vote

Chocolate Marshmallows Recipe

Yield: 36 marshmallows
Cuisine: American, European, French
These are the BEST Homemade Chocolate Marshmallows! Soft, fluffy, and very chocolatey. They are perfect for gift giving. And in your hot chocolate too! Detailed recipe for perfect results.
INTERMEDIATE – This recipe is easy, but some familiarity is recommended. If you are making this for the first time, I recommend first reading the recipe and post thoroughly, and having all the ingredients measured out before starting.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results (especially important to weigh the cocoa powder).
There is a long inactive time that is crucial for curing the marshmallows. You can also cure the marshmallows overnight or even up to 24 hours.
Total Time 6 hours 50 minutes
Difficulty Intermediate
Serves 36 marshmallows
Prep: 30 minutes
Curing time: 6 hours
Cook: 20 minutes
Print Rate

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 250 – 252°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.
  • The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
  • At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it’s being mixed, 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

Please check out my vanilla marshmallow post for more information and a troubleshooting guide on all things marshmallow. 

Nutrition Information:

Serving: 1marshmallowCalories: 65kcal (3%)Carbohydrates: 16g (5%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 18mg (1%)Potassium: 21mg (1%)Fiber: 1g (4%)Sugar: 15g (17%)Calcium: 2mgIron: 1mg (6%)
Course:Candy & Confectionery, Chocolate desserts, Desserts
Cuisine:American, European, French
Keyword:Candy & Confectionery, Chocolate, Chocolate Marshmallows, Chocolate Recipes, Marshmallows
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.
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  1. Marina Musicus says

    January 10, 2021 at 21:18

    5 stars
    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!!

    Reply
    • Dini says

      January 12, 2021 at 16:20

      Thank you so much for letting me know Marina. So glad you enjoyed the recipe! 🙂

      Reply

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