Dark Chocolate Marshmallows Recipe

Soft, chocolate marshmallows made with dark cocoa for a dark chocolate taste and a look that will delight chocolate lovers.  

– 28g or 4 packets of gelatin powder – 160g or ⅔ cup cool water – 1 teaspoon fine sea salt – 60g or ¼ cup boiling water – 25g or ¼ cup black or dutch process cocoa or a mix of both (you can go up to 1/3 cup or 35g cocoa) – 2 teaspoons pure vanilla extract – 160g or ⅔ cup cool water – 450g or 2 cups plus 2 tablespoons granulated sugar – 185 g honey or light corn syrup golden syrup or maple syrup will work too – 1/3 cup organic powdered sugar made with tapioca starch – 1/3 cup black or dutch cocoa if you want darker more intense mallows, use more cocoa in the coating




Grease a 13x9 or 9x9 square baking pan with canola oil. Stir water and gelatin in a bowl and let firm. Blend the boiling water, cocoa, and vanilla in another bowl until ganache-like. 

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STEP  1 .

Set aside. Weigh sugar and corn syrup in a deep pot, then add water and salt. Attach a candy thermometer to the pot and heat on medium. 

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Make sure the temperature reaches 250 F, not 245! Put hot sugar in the stand mixer bowl and let it cool for a minute.  

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Add firm gelatin and cocoa paste and mix on low to high speed. Whip marshmallow fluff for 10 minutes until stringy and pulling away from the bowl. Smooth into one layer in the prepared cake pan.  

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Leave foil-covered overnight at room temperature or in the fridge for 3 hours to firm up. Dust the countertop with powdered sugar and cocoa mixed in a large bowl. 

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Slice the marshmallow into cubes on the counter with an oiled chef's knife. To coat all edges, toss the cubes in the bowl. 

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Store marshmallows in an airtight container at room temperature. Approximately 3 weeks.  

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See Also

Orange Layer Cake Recipe