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