Chocolate-Dipped Cocoa Marshmallows
These cocoa marshmallows are the perfect addition to a steamy mug of hot chocolate on a cold winter afternoon. They begin the same way as plain Marshmallows, but a cocoa mixture is added to the gelatin before pouring in the cooked sugar syrup for wonderful cocoa flavor. They make a great gift for the chocoholic in your life—just don't forget the chocolate sprinkles! Makes about 58 × 2-in (5 cm) marshmallows.
⏱️ Prep: 50 min🍳 Cook: 20 min🍽️ Makes 58
Nutritionper 1 marshmallow (~22 g)›
90
Calories
0.8g
Protein
15g
Carbs
3.5g
Fat
Ingredients
| 2/3 cup (57 g) | natural unsweetened or Dutch-process cocoa powder, divided |
| 1/4 cup (30 g) | confectioners' sugar |
| 2 tbsp (16 g) | cornstarch |
| 1 1/3 cups (320 ml) | cold water, divided |
| 3 × 1/4 oz (7 g) packages | unflavored gelatin |
| 1 cup (240 ml) | light corn syrup |
| 1 1/2 cups (300 g) | sugar |
| 1/4 tsp | salt |
| 1 tsp | vanilla extract |
| 16 oz (454 g) | semi-sweet chocolate, coarsely chopped |
| to taste | chocolate sprinkles |
Instructions
- Generously spray the bottom and sides of a 9 × 13-in (23 × 33 cm) glass or ceramic baking pan with nonstick cooking spray. Set aside. Sift half the cocoa powder (1/3 cup, 28 g), the confectioners' sugar, and the cornstarch together in a small bowl and very lightly sprinkle all around the prepared pan. Leave enough for steps 8 and 9.
- Place the remaining cocoa powder and 1/3 cup (80 ml) water in a heatproof bowl or mug. Microwave on high for 90 seconds. Stir vigorously until combined. Set aside.
- Place the gelatin and 1/2 cup (120 ml) water in the bowl of a stand mixer fitted with a whisk attachment. Whisk on low for 1 minute. Add the hot cocoa mixture and whisk on low for 30 seconds. Let sit while you begin the sugar syrup.
- Place the remaining 1/2 cup (120 ml) water, corn syrup, sugar, and salt in a 3-qt (2.8 L) heavy-duty saucepan over medium heat. Stir until the sugar dissolves. Attach a candy thermometer (not touching the bottom). As the syrup cooks, brush down the sides with a water-moistened pastry brush to prevent crystallization. Without stirring, cook until it reaches 116°C (240°F; soft ball stage). Meanwhile, every 3 minutes turn the mixer on low for 20 seconds to keep the gelatin-cocoa mixture well mixed.
- Turn off the stove and remove the syrup from heat. Turn the mixer on low and slowly pour the hot syrup into the gelatin mixture. The syrup is extremely hot, so be careful.
- Gradually increase the mixer speed to high. Whip for 10–15 minutes, until light brown, thick, and shiny. During the last minute, add the vanilla extract.
- Pour/spoon the mixture into the prepared pan and smooth the top. Let sit uncovered at room temperature for at least 6 hours, preferably overnight.
- Once firm, cover a large workstation with wax or parchment paper. Liberally sprinkle the surface and the top of the marshmallow with the remaining cocoa/confectioners' sugar/cornstarch mixture. Loosen the edges with a sharp knife and invert the pan onto the surface, peeling the marshmallow free.
- Cut into 2-in (5 cm) squares, coating the blade with the remaining mixture as needed. Roll the cut edges in the coating so they are no longer sticky.
- Line 2 large baking sheets with parchment or silicone mats. Melt or temper the semi-sweet chocolate. Dip a marshmallow halfway into the warm chocolate, lift out, and shake gently to let excess drip off. Place on the baking sheet and top with sprinkles. Repeat with the rest and let the chocolate set completely before serving. Make-ahead: store layered between parchment in an airtight container at room temperature for up to 1 week.