The most pillowy & fluffy marshmallows you ever did see. And to top it all off, they’re sprinkled with Cacao Nibs for an extra boost of flavor and texture! Not only have I included the marshmallow recipe down below, but I’ve also included my go-to hot chocolate recipe for those that are really looking for an all-chocolate moment. I hope you enjoy these Chocolate Cacao Nib Marshmallows this holiday season!
Chocolate Cacao Nibs
Cacao nibs are actually crumbled bits of dried cacao beans, which grow on the cacao tree! Cacao nib producers dry and crack the cacao beans into very small pieces and are used in chocolate production!
Some call them “nature’s chocolate chips” as they are incredibly flavorful and the purest form of chocolate! They can be quite bitter, but combined with something like our marshmallows, I find it’s a wonderful balance of sweet paired with a deep, chocolate intensity.
Tips for Making Marshmallows
- Pay attention to the specific temperatures of your sugar syrup before moving onto the next task. Make sure to use a thermometer and babysit the syrup to ensure that you are hitting the right temperatures.
- Be extra gentle when you are mixing together the melted chocolate and marshmallow fluff. We don’t want to deflate the air that has been incorporated into our meringue!
- Make sure to grease your pan! This ensures that your marshmallows will not get stuck, preventing you from getting that perfectly square marshmallow.
- Patience! Marshmallows take a while to firm up – I suggest waiting eight hours at least before removing them from their pan and cutting. Otherwise, there’s a chance that they won’t hold their shape once they have been cut.
Coating Marshmallows with Cocoa Powder
When coating the bottom and sides of your marshmallows, sprinkle or dip them straight into your cocoa powder. Then tap off any excess and you should be good to go!
This will allow for easier storage and handling, as the marshmallows will not stick onto your hands or each other and warp the square shape you’ve created!
Cutting Your Marshmallows
After cutting into my fair share of marshmallows, I would highly recommend using a very sharp, hot knife! Light, airy marshmallows can get squished incredibly easily if they’re not handled with care. In addition, this could prevent you from getting those clean, precise edges that you may be looking for! Using a sharp knife that has been dipped into hot water to cut into your squares will prevent this from happening. I also like to clean my knife with a wet paper towel after each cut to prevent any abnormal edges.
Chocolate Cacao Nib Marshmallows
Equipment
- Saucepan
- Spatula
- 8×8 Pan or Frame
- Hand or Stand Mixer with Whisk attachment
- Bowls
- Parchment Paper
- Knife
- Cutting Board
Ingredients
Hot Chocolate
- 2 Tbsp Cocoa powder
- 1 ½ Tbsp Brown Sugar, or Demerara sugar
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Nutmeg
- 1 cup (240 g) Whole milk, or substitute a plant based milk of your choice
Marshmallows
- 1 Cup (200 g) Granulated Sugar
- 3 Tbsp (62 g) Light Corn Syrup, First Addition
- ¼ Cup + 1 tsp (65 g) Water
- 1.5 Tbsp Gelatin
- ¼ Cup + 1 tsp (60 g) Cold Water, For Gelatin
- ¼ Cup (88 g) Light Corn Syrup, Second Addition
- 2/3 Cup (108 g) Dark Chocolate, Melted and slightly cooled
- ¼ Cup (34 g) Cocoa Nibs for Garnish
Instructions
Hot Chocolate
- Add the milk to a small saucepan along with the remaining ingredients.
- Over medium to low heat, warm your hot chocolate while whisking quite vigorously at first to make sure all the dry ingredients are fully homogenous
- Pour into a mug and enjoy!
Marshmallows
- Prepare an 8×8 pan with a layer of parchment paper and spray well with baking spray. Another option is to coat with butter if you prefer!
- Add the sugar, first corn syrup and water into a pot and cook to 230 degrees Fahrenheit. It’s extremely important to pay attention to the temperature of this mixture – this will determine the texture of your marshmallows.
- Meanwhile, add the cold water and gelatin together mixing briefly with a fork to combine. Let it set for a few minutes.
- Add the second addition of corn syrup and bloomed gelatin into the bowl of your standing mixer. Pour the hot 230 degree Fahrenheit mixture into the bowl as well and using the whisk attachment, whisk until the mixture for at least 6-10 minutes. You will see that the mixture will become white, glossy and at least doubled in size. The bowl will feel cool to the touch instead of hot/warm once it is ready to stop mixing.
- Fold in the chocolate delicately until the mixture is a consistent color and there are no remaining streaks of white.
- Pour the marshmallow mixture immediately into your prepared pan and allow the marshmallows to start setting for about 10 minutes before adding cocoa nibs on top.
- Let marshmallows sit at least 8 hours or overnight before cutting into desired shapes.
- As marshmallows are quite sticky, I like working with a sharp knife and a tall glass of hot water. This will allow the marshmallows to have extra sharp and clean edges. After each cut, dip your knife in hot water, wipe away any residue and continue cutting.
- Coat the sticky sides of each marshmallow with cocoa powder to prevent from sticking then store in an airtight container.
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