Homemade Chocolate Marshmallows are a sweet indulgence that transforms the classic treat into something truly special. Picture soft, pillowy marshmallows infused with rich cocoa, each bite a delightful contrast of fluffy sweetness and decadent chocolate flavor. These homemade gems are not just a nostalgic homage to childhood snacks; they bring a level of satisfaction that store-bought versions simply cannot match. Add a touch of gourmet elegance to your next hot chocolate or turn them into the centerpiece for s’mores that will impress your friends and family!

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Making your own Chocolate Marshmallows might sound daunting, but trust me, it’s easier than you think! With just a handful of ingredients and a little patience, you’ll create a batch of marshmallows that are sure to dazzle everyone. Whether you’re planning a cozy movie night, an outdoor gathering, or just satisfying a sweet craving, these Chocolate Marshmallows will be the star of the show. So grab your mixing bowl and let’s get started!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Marshmallows
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Marshmallows

Why You’ll Love This Recipe

Simple & Quick: This recipe only takes about 45 minutes of prep time, plus some waiting, making it easy to whip up.
Irresistible Flavor: The blend of rich cocoa with fluffy marshmallow creates an unforgettable treat that simply melts in your mouth.
Eye-Catching Appeal: Not only do they taste amazing, but they also look cute and playful, perfect for any occasion.
Flexible Serving: Enjoy them as a sweet snack, a party favor, or a charming addition to festive drinks.
Diet-Friendly Options: Feel free to experiment with dairy-free chocolate or alternative sweeteners to accommodate various diets.

Ingredients You’ll Need

3 packets unflavored gelatin: This is the key ingredient providing the marshmallow structure. Make sure you use unflavored gelatin for the best results.
¾ cup cocoa powder (divided): Gives the marshmallows their rich chocolate flavor. Use high-quality cocoa powder for a deeper taste.
1 ½ cups water (divided): Splitting the water allows for blooming the gelatin and creating the perfect syrup.
2 cups granulated sugar: This sweetener creates the base for a successful marshmallow. Regular granulated sugar works best here.
⅓ cup powdered sugar: Dusting the marshmallows with powdered sugar helps keep them from sticking together.

How to Make Chocolate Marshmallows

Prepare the Baking Dish: Grease a 9 x 13 inch baking dish using butter or cooking spray. In a small bowl, mix the powdered sugar with ¼ cup of the cocoa powder, then lightly sift a thin coating over the greased baking dish. This prevents sticking and adds a little extra cocoa flavor.
Bloom the Gelatin: In the bowl of a stand mixer, combine the gelatin and ½ cup of cold water. Allow it to sit without stirring for about 5-10 minutes until it blooms—it’ll look like soft, jiggly jelly.
Make the Syrup: In a saucepan, mix the remaining 1 cup water and 2 cups granulated sugar. Cook over medium-high heat, stirring constantly until the mixture reaches a rolling boil and hits about 240ºF on a candy thermometer. This is crucial for achieving that fluffy marshmallow texture, so keep an eye on it!
Combine Ingredients: Once the syrup is ready, remove it from the heat. Add the remaining ½ cup cocoa powder to the bloomed gelatin mixture. With the mixer on low speed, carefully pour the hot syrup into the mixing bowl a little at a time, allowing it to blend slowly.
Whip It Good: Gradually increase the speed to high and beat for about 20 minutes. Watch as the mixture transforms into a thick, fluffy, and glossy marshmallow creation. The color will lighten and become incredibly airy during this time.
Spread the Mixture: Using an oiled spatula, spread the marshmallow mixture evenly into the prepared baking dish. Don’t worry about it being perfectly smooth; a little rustic charm adds character!
Dust and Set: Dust the top of the marshmallow mixture with more cocoa and powdered sugar mixture. Let the pan sit at room temperature for at least 4 hours, or overnight if you can wait. This helps the marshmallows firm up and develop their signature texture.
Slice and Coat: Once set, use a sharp knife (also oiled) to slice the marshmallows into 6 columns and 8 rows. To avoid stickiness, coat all sides in the cocoa and powdered sugar mix.
Storing: For those who want to enjoy them later, store your delightful Chocolate Marshmallows in an airtight container at room temperature.

Storing & Reheating

Store your homemade Chocolate Marshmallows at room temperature in an airtight container for up to two weeks. If you want to keep them longer, you can refrigerate them for up to a month. For long-term storage, freeze them in a freezer-safe bag for up to three months. Texture might change slightly upon thawing, but to refresh them, just let them sit at room temperature for about 30 minutes.

Chef’s Helpful Tips

Avoid Overmixing: When whipping the marshmallow mixture, do not skip the full 20 minutes. It’s essential for achieving that perfect light and fluffy texture.
Watch Your Temperature: If you’ve never worked with a candy thermometer before, it’s crucial to monitor your syrup closely to avoid burning it.
Experiment with Flavors: Feel free to add a splash of vanilla extract or peppermint extract during mixing for a unique flavor twist.
Texture Troubleshooting: If the marshmallows are too sticky, it could be due to not enough powdered sugar dusting or humidity during the setting phase. Ensure a good dusting on all surfaces.
Make Ahead for Parties: These Chocolate Marshmallows are great for prep ahead of time. You can make them a day or two in advance for a gathering.

Homemade Chocolate Marshmallows offer a delightful balance of rich chocolate and fluffy sweetness, making them a perfect treat for cold nights or festive gatherings. They not only elevate a simple cup of hot chocolate but also make for delightful gifts or party favors. As you indulge in these luxuriously fluffy delights, I encourage you to experiment with different flavors and textures to make them truly your own. Enjoy every luscious bite and share them with loved ones to spread a bit of sweet joy!

Recipe FAQs

Can I use flavored gelatin instead of unflavored?

Using flavored gelatin will alter the chocolate flavor and texture of your marshmallows. To keep that rich cocoa taste, stick with unflavored gelatin.

How can I make these marshmallows dairy-free?

You can easily adapt this recipe by using dairy-free chocolate cocoa powder. Just ensure all other ingredients are dairy-free as well.

What should I do if my marshmallow mixture doesn’t thicken?

If your marshmallow isn’t thickening, it could be because the syrup didn’t reach the correct temperature. Make sure to use a candy thermometer and monitor that boiling point.

Can I dip these marshmallows in chocolate?

Absolutely! Melt your favorite chocolate and dip half (or all) of the marshmallows for an added layer of chocolate decadence! Just allow the chocolate to set before storing.

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Chocolate Marshmallows

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Author: Sabine
Prep Time: 45 minutes
Cook Time: 300 minutes
Total Time: 5 hours 45 minutes
Yield: 48 marshmallows 1x
Category: Desserts & Appetizers
Method: Mixing and Setting
Cuisine: American

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Description

These Chocolate Marshmallows are simply irresistible with their rich cocoa flavor and fluffy texture. Perfect for adding a sweet touch to your desserts or hot drinks, they are made with easy-to-find ingredients and straightforward steps. Enjoy a homemade treat that brings comfort and joy to any gathering.

Ingredients

Scale

3 packets gelatin (unflavored)
¾ cup cocoa powder (divided)
1 ½ cups water (divided)
2 cups granulated sugar
⅓ cup powdered sugar

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Instructions

Grease a 9 x 13 inch baking dish with butter or cooking spray. In a small bowl, mix the powdered sugar with ¼ cup of cocoa powder, then sift a thin layer over the greased dish.
In a stand mixer bowl, combine the gelatin with half a cup of cold water and let it sit to bloom.
In a saucepan, combine the remaining water and granulated sugar. Heat over medium-high until it reaches 240ºF and boils, then remove from heat.
Add the remaining ½ cup cocoa powder to the bloomed gelatin. With the mixer on low, carefully pour the hot syrup in gradually.
Increase the mixer speed to high and beat for about 20 minutes until the mixture is lighter, thick, fluffy, and glossy.
Spread the marshmallow mixture evenly in the prepared dish using an oiled spatula.
Dust the top with cocoa and powdered sugar mixture.
Allow to sit at room temperature for at least 4 hours before slicing into columns and rows with a sharp oiled knife.
Dip each marshmallow in the cocoa and powdered sugar mixture to minimize stickiness and cut into mini marshmallows if desired. Store in an airtight container at room temperature.

Notes

Ensure the gelatin is unflavored for the best results.
For less stickiness, keep the marshmallows dusted with cocoa and powdered sugar after cutting.
These marshmallows can also be used for s’mores or as a hot chocolate topping.