Dark Chocolate Marshmallows
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My favorite thing about these dark chocolate marshmallows is how quickly they come together in just 45 minutes total. Dark chocolate is packed with antioxidants that are actually good for your heart, so you can feel a little better about indulging in these homemade treats. What I love most is that they're surprisingly simple to make with ingredients you probably already have in your pantry. The result is a decadent, fluffy confection that tastes like you spent hours in the kitchen, but honestly took no time at all. Trust me, once you try these, you'll never go back to store bought versions.
Ella x
Ingredients
- 400 gdark chocolate chips
- 200 gmarshmallow creme
- 100 gunflavored gelatin
- 200 mllight corn syrup
- 400 ggranulated sugar
- 150 mlheavy cream
- 5 gsalt
- 50 gdark cocoa powder
- 100 gconfectioners' sugar
- 50 gunsalted butter
- 2 eggegg whites
Detail level
Instructions
- 1
In a small bowl, sprinkle the gelatin over 50ml of cold water. Let it sit for 5 minutes to soften.
- 2
In a medium saucepan, combine the sugar, corn syrup, and 150ml of heavy cream. Place it over medium heat and stir until the sugar dissolves.
Tip: Use a candy thermometer to monitor the temperature.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10 minutes.
Tip: This step is crucial for creating the marshmallow creme.
- 4
Remove the saucepan from the heat and let it cool slightly.
- 5
Add the softened gelatin to the saucepan and stir until it's fully dissolved.
- 6
Add the unsalted butter, dark cocoa powder, and salt to the saucepan. Stir until the butter is fully incorporated.
- 7
Pour the mixture into a stand mixer fitted with a whisk attachment.
Tip: Make sure to grease the bowl with butter or cooking spray to prevent the mixture from sticking.
- 8
Beat the mixture on high speed for 10 minutes, until it becomes thick and fluffy.
Tip: This step is crucial for creating the marshmallow texture.
- 9
Add the marshmallow creme and mix until fully incorporated.
- 10
Spoon the mixture into a piping bag fitted with a round tip.
Tip: Make sure to pipe the mixture in a steady, smooth motion.
- 11
Pipe the mixture onto a parchment-lined baking sheet.
Tip: Make sure to leave about 1 inch of space between each marshmallow.
- 12
Let the marshmallows set at room temperature for at least 4 hours.
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