Dark Chocolate Marshmallows

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over 50ml of cold water. Let it sit for 5 minutes to soften.

2. 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. 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. 4

   Remove the saucepan from the heat and let it cool slightly.

5. 5

   Add the softened gelatin to the saucepan and stir until it's fully dissolved.

6. 6

   Add the unsalted butter, dark cocoa powder, and salt to the saucepan. Stir until the butter is fully incorporated.

7. 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. 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. 9

   Add the marshmallow creme and mix until fully incorporated.

10. 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. 11

    Pipe the mixture onto a parchment-lined baking sheet.

    Tip: Make sure to leave about 1 inch of space between each marshmallow.

12. 12

    Let the marshmallows set at room temperature for at least 4 hours.