Perfectly squishy and chocolate marshmallows made with dark cocoa for a dark chocolate taste and a look that will make a true chocolate lover’s heart sing.
I’ve been chasing the perfect chocolate marshmallow for what feels like forever (4 years, but still!); by adding cocoa in varying amounts (they either didn’t taste very chocolaty or they were dry and lost their bounce) or folding in melted chocolate (made them dense). And after a while, I just gave up and said it couldn’t be done.
But last month I had this idea to make an ‘edible coal’ for Christmas stockings by using black cocoa and the urge came over me to try again. A little digging and researching took me to try out blooming the cocoa – and it worked, like a perfect charm. Blooming the cocoa not only draws out the cocoa’s flavor but the paste balances out the cocoa so that it won’t dry out the marshmallow. The marshmallows are bouncy and light, and actually taste like chocolate!
Cocoa: Use a very good quality brand. I used black cocoa in mine for that ‘coal’ look but any dutch process cocoa will work.
Gelatin: I use the knox powdered gelatin packets, four or one box for this recipe. They clock in at 1 oz total.
Sugar: Fine granulated,
Corn syrup: Use light, organic or non organic. You can also use honey but if you do use a very dip pot as it will boil up, keep in mind also that the flavor may come through the chocolate depending on how strong tasting your honey is.
Salt: Fine sea salt. Use less if using table salt as table salt is saltier.
Vanilla: Pure vanilla extract. If you’re feeling fancy scrape up a vanilla bean but since chocolate is our goal it’s probably not necessary.
Powdered sugar: I’m going to stress this one very hard, use organic powdered sugar made with tapioca starch (NOT cornstarch). If you’ve made mallows before you probably used a mix of powdered sugar and more cornstarch and it’s not very nice. Cornstarch doesn’t melt on the tongue and your mallows will taste chalky.
Can I halve this chocolate marshmallow recipe?
Just use half of all the ingredients listed. You can set them into a loaf pan if you still want tall mallows.
Do these chocolate marshmallows travel well?
Exceptionally well actually, simply put them in an airtight container so they don’t dry out.
If you’ve dug around my marshmallow corner on this site you may have run into a recipe for ‘hot cocoa’ made with caramelized white chocolate. Couldn’t help myself this year either, it definitely seemed like the year of the black cocoa and so I came up with a recipe for black cocoa hot cocoa, here’s how to make enough to serve 2-3 people:
You’ll need: 65g milk chocolate, 2 tablespoons black cocoa, a pinch of salt, 1 teaspoon vanilla, and 2 ¼ cups whole milk. Pour all the ingredients into a pot and cook on medium low, whisking as needed until the chocolate is fully melted and the cocoa is all dissolved.
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