Chocolate Marshmallow

5 from 3 votes

Mini chocolate chip topped chocolate marshmallow. These fluffy and flavorful marshmallows make decadent chocolate s'mores and are the perfect topping for luxurious hot chocolate!

Yield: 8-inch square pan

Prep Time10

Cook Time15

Chill Time30

Total Time55

Course: Dessert

Cuisine: American

Servings: squares (depending on desired size)

Author: Maryanne Cabrera

Equipment

8-inch square pan
stand mixer with whisk attachment
medium saucepot at least 3 quarts/12 cups capacity
candy thermometer

Ingredients

1 cup cold water (230 g), divided
2 ¼ cup granulated sugar (450 g)
½ cup unsweetened Dutch-process cocoa powder (45 g)
½ cup light corn syrup (155 g)
2 Tablespoon honey (40 g)
½ teaspoon kosher salt
22 grams (3 packets) unflavored gelatin powder about 6 ½ teaspoon

Topping:

½ cup mini chocolate chips optional
¼ cup cocoa powder (20 g)
2 Tablespoon confectioners' sugar (15 g)

Instructions

Cut out two 8x16-inch parchment paper rectangles. Brush neutral flavored oil all over an 8-inch square baking pan. Line the baking pan with the two parchments crossing over each other. Use small binder clips to hold parchment overhand over each side of the baking pan. Brush oil all over parchment paper. Set aside.
In a heavy bottomed sauce pot, combine sugar, cocoa powder, corn syrup, honey, salt, and ½ cup water. Stir to combine. Set over high heat and bring to a boil.
Attach a candy thermometer to the sauce pot. Once mixture is boiling, do not stir or agitate the mixture. Cook mixture to soft ball stage, 240℉.
Pour the hot liquid into the bowl of a stand mixer. Let sit undisturbed for 8 minutes, until liquid has cooled to 200-210℉.
Meanwhile, sprinkle gelatin over remaining ½ cup cold water. Stir together. Let gelatin bloom*, about 3-5 minutes. Microwave bloomed gelatin for 15 second intervals at half power until melted. (Takes about 30-45 seconds to melt.)
Add liquid gelatin to the cooled sugar mixture. Attach mixing bowl to stand mixer fitted with a whisk attachment.
Whip on low speed until mixture forms bubbles, about 45 seconds. Gradually increase speed to high speed. Whup mixture to medium peaks*, about 10-12 minutes. The mixture will be fluffy in texture and slightly warm to the touch. Mixture will very sticky and tacky.
Use an oiled spatula to transfer marshmallow mixture to the prepared parchment lined baking pan. Spread mixture into an even layer using an oiled mini offset spatula.
Optional Topping: sprinkle mini chocolate chips all over the surface of marshmallow.
Chill in the freezer uncovered for 30-45 minutes until cold.
Topping: Combine cocoa powder and confectioners' sugar.
Dust sifted cocoa-sugar all over surface of the chilled marshmallow. Remove marshmallow from the pan by lifting from the parchment paper overhang.
Peel off the parchment paper from the sides of the marshmallows. Dust exposed areas with cocoa-sugar mixture.
Use an oil greased knife to slice marshmallows into desired portions. Coat the exposed surfaces of the marshmallows with cocoa-sugar to prevent sticking. Enjoy immediately, or store in an airtight container for up to one week.

Notes

* Bloom gelatin: To bloom, mix the gelatin powder with cool water. Let the mixture sit for about 5 minutes. The powder will plump up as it absorbs the liquid. Then, gently heat the bloomed gelatin until it dissolves into a liquid. At this point, the liquid gelatin may be mixed with the remaining ingredients.

* Medium peaks hold their shape and the tips of the peaks curl slightly when lifted up. It’s the stage between soft peaks and stiff peaks.

Ingredients:

Cocoa powder: highly recommend using Dutch-process cocoa. Two brands I like: Ghirardelli and Valrhona. Dutch-process cocoa has been treated with an alkali to neutralize the natural acidity of cocoa making it richer and darker in color and less bitter in flavor.
Corn syrup: use LIGHT corn syrup with or without vanilla flavor.
Gelatin: this recipe uses unflavored powdered gelatin. Find this ingredient in the baking aisle alongside Jell-o and pudding products.
Mini chocolate chips are better for this application that standard size chocolate chips.
This recipe was created using Diamond Crystal Kosher Salt. Diamond Crystal is far less salty than Morton Kosher Salt. Lessen amount of salt if using table salt or sea salt.
Neutral flavored oils include grape seed oil, avocado oil, rice bran oil, vegetable oil

Storage & Leftovers: Keep marshmallows in an airtight container for up to a week. After a week, the marshmallows will start to harden and lose their fluffy consistency.

Nutrition