Chocolate Cacao Nib Marshmallows

5 from 2 votes

Chocolate Cacao Nib Marshmallows

These Homemade Triple Chocolate Marshmallows with Cacao Nibs are about to blow your mind and take your hot cocoa to a brand new level! They’re the lightest, pillow-like, fluffiest marshmallows you’ve ever tried. These choco mallows are loaded with tons of chocolate flavor to spare, from melted chocolate in the marshmallows themselves to a cacao nib garnish and cocoa powder dusting.

Prep Time30

Cook Time20

Setting Time8

Total Time8 50

Course: Dessert

Cuisine: American

Servings: Marshmallows

Calories: 181kcal

Author: Emily Laurae

Equipment

Ingredients

Hot Chocolate

1 cup Whole milk or substitute a plant based milk of your choice
2 tablespoon Cocoa powder
1 ½ tablespoon Brown Sugar or Demerara sugar
¼ teaspoon Ground Cinnamon
¼ teaspoon Nutmeg

Marshmallows

1 Cup Granulated Sugar
3 tablespoon Light Corn Syrup first addition (in saucepan)
¼ Cup + 1 tsp Water added to saucepan
1.5 tablespoon Gelatin
¼ Cup + 1 tsp Cold Water added to gelatin
¼ Cup Light Corn Syrup Second Addition (in mixer)
⅔ Cup Dark Chocolate Melted and slightly cooled
¼ Cup Cocoa Nibs for Garnish
2 Tablespoons Cocoa Powder to coat the sides
2 Tablespoons Powdered Sugar to coat the sides

US Customary - Metric

Instructions

Hot Chocolate

Add the milk to a small saucepan along with the remaining ingredients.
1 cup Whole milk, 2 tablespoon Cocoa powder, 1 ½ tablespoon Brown Sugar, ¼ teaspoon Ground Cinnamon, ¼ teaspoon Nutmeg
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, top with a fresh marshmallow and enjoy!

Marshmallows

Prepare an 8x8 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 235-240 degrees Fahrenheit. It’s extremely important to pay attention to the temperature of this mixture – this will determine the texture of your marshmallows.
1 Cup Granulated Sugar, 3 tablespoon Light Corn Syrup, ¼ Cup + 1 teaspoon Water
Meanwhile, add the cold water and gelatin together mixing briefly with a fork to combine. Let it set for a few minutes.
¼ Cup + 1 teaspoon Cold Water, 1.5 tablespoon Gelatin
Add the second addition of corn syrup and bloomed gelatin into the bowl of your standing mixer. Pour the hot syrup 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.
¼ Cup Light Corn Syrup
Pour in the melted chocolate while slowly whisking until the mixture turns a light, chocolate brown. Then, remove the bowl from your mixer and fold in the chocolate delicately with a spatula until there are no remaining streaks of white.
⅔ Cup Dark Chocolate
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.
¼ Cup Cocoa Nibs for Garnish
Let marshmallows sit at least a few 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.
Sift together the powdered sugar and cocoa powder into a bowl or plate with taller sides. Coat the sticky sides of each marshmallow with the mixture to prevent them from sticking to each other, sift a bit on top then store in an airtight container.
2 Tablespoons Cocoa Powder , 2 Tablespoons Powdered Sugar

Notes

Tips & Tricks

Temperature matters. 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.

FAQs

Can I use something other than cocoa powder to coat the marshmallows? Sure! I love the extra chocolatey flavor and look of cocoa powder, but feel free to take the traditional track and coat yours in powdered sugar instead.

Why are my marshmallows mushy? OOOPS! Sounds like you didn’t quite make it to 230F when making your sugar syrup. Ensuring you get the proper temperature is EVERYTHING in making confections like these chocolate marshmallows, so be sure you get a proper thermometer.

Why are my marshmallows rubbery? Again, temperature is everything. It sounds like you probably cooked the sugar syrup past 230F, which is just under the “soft ball” stage of candy making. If you cook it for too long, the sugar crystals will tighten up, and your end result will be too chewy.

Are homemade marshmallows worth the effort? These homemade chocolate marshmallows are the most delicious puffs of sugary goodness and store bought mallows pale in comparison! Short answer? Yes. They are definitely worth the effort.

How long will these chocolate marshmallows last? If kept in an airtight container, they should last for about 3 weeks at room temperature.

Can I use sheet gelatin instead of powdered? Sure! You’ll still need to follow the blooming step with cold water, but with the sheets you don’t have to measure the water as closely. Plop them in a glass of ice water for a few minutes, then fish them out and squeeze to remove any excess liquid. Proceed with the recipe as written.

Nutrition