Mimi's Organic Eats » No Bake Dessert Recipes » Chocolate Marshmallows

Chocolate Marshmallows

This recipe for homemade Chocolate Marshmallows will make you never want to buy store bought marshmallows again! This easy recipe for Chocolate Marshmallows uses simple organic ingredients, making these an indulgence that is totally worth it!

If you love making homemade marshmallows as much as I do, be sure to check out some of my other homemade marshmallow recipes like my Cherry Rose Marshmallows, Pumpkin Spice Marshmallows, or my Honey Vanilla Marshmallows.

chocolate marshmallows

Homemade marshmallows are one of my favorite things to make. I love making marshmallows because I love watching them come together from a liquid into a pillowy cloud like fluff. I just love seeing the transformation!

These homemade Chocolate Marshmallows are perfect for adding into hot chocolate, coffee, or just eating on their own. I brought these over to a party a couple weeks ago, and it was a party with kids as well as adults, and all the adults at the party were the ones asking to take them home! So, these are a sophisticated homemade marshmallow recipe that adults will love just as much as kids.

Why You'll Love This Recipe

Homemade: I love making homemade marshmallows because they are so much better than store bought! With homemade marshmallows you can avoid artificial flavors and colors as well as other harmful ingredients.

Organic Ingredients: This recipe for homemade Chocolate Marshmallows is made with completely organic ingredients! I list all my favorite options below so you can easily find organic ingredients to make this recipe.

Chocolate: This is a take on classic marshmallows with the addition of chocolate! I love this lightly sweetened chocolate marshmallow version as it brings both chocolate and marshmallows together in one amazing dessert.

chocolate marshmallows

Ingredients

Cane Sugar: Organic cane sugar is the basis of homemade marshmallows! Marshmallows are basically just sugar. But, if you make them yourself, then you don't have to worry about unnecessary additives like the store bought ones do. I used Wholesome Organic Cane Sugar in this recipe.

Light Corn Syrup: I use Wholesome Organic Light Corn Syrup, which is a necessary ingredient for marshmallows. Corn syrup can get a bad rap, but if you use organic corn syrup then its guaranteed to be Non GMO, and corn syrup has properties that regular sugar does not have. If you do not have corn syrup, you can also substitute it for honey as well, but the marshmallows will have a honey flavor to them.

Dutch Cocoa Powder: I use Organic Dutch Cocoa Powder, I always prefer to use Dutch cocoa instead of natural, as it's sweeter. But, if you have natural you can use that in its place as well. I also mix cocoa with powdered sugar after the marshmallows get cut, this helps coat the sides so they do not stick to each other.

Grass Fed Beef Gelatin: Gelatin is a crucial ingredient for marshmallows as it is what makes them hold their shape. I buy Grass Fed Beef Gelatin, which is the best kind of gelatin.

Vanilla Extract: Vanilla will bring out the flavor of chocolate even more, which is why I add organic vanilla extract to these marshmallows. Simply Organic is my favorite vanilla!

Powdered Sugar: Organic powdered sugar is key to coat marshmallows so they don't stick together. I also mix cocoa with powdered sugar in this recipe as it makes them more chocolatey! I used Wholesome in this recipe.

chocolate marshmallows

Tools Needed

Digital Food Scale

Stand Mixer

Small Pot

9 x 13-inch USA Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

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Step by Step Instructions

Step 1

Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.

Step 3

In a medium saucepan, add the cane sugar, corn syrup, the ½ cup water, cocoa, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.

Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.

Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the vanilla extract and whisk to combine completely.

Step 4

Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.

Step 5

In a sifter, add the powdered sugar and cocoa. On a baking sheet with parchment paper, or a work surface, sift some of the powdered sugar and cocoa mixture onto the parchment paper. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar and cocoa mixture. And sift the remaining on top.

Step 6

Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.

Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.

chocolate marshmallows

FAQ's

What can I use in place of corn syurp?

If you don't want to use corn syrup, you can use honey in its place. It will give these marshmallows a honey flavor though.

How do you store homemade marshmallows?

Store in an airtight container in a cool dry place.

How long will homemade marshmallows last?

They are best eaten right away, but they should last for about 2 weeks.

What can I use in place of canola oil cooking spray?

I feel the spray works best for making these marshmallows easy to remove. But, to make them free of seed oils, you can just rub the pan with a bit of olive oil, coconut oil, or avocado oil instead.

chocolate marshmallows

Craving More?

chocolate marshmallows

Chocolate Marshmallows

Mimi Council
Light, fluffy, and cloud-like these homemade Chocolate Marshmallows will take your hot cocoa to the next level. They are also just as delicious eaten on their own!
Prep Time 10 minutes
Cook Time 10 minutes
Setting Time 1 day
Total Time 1 day 20 minutes
Course Dessert
Cuisine American
Makes 96 mini marshmallows
Calories 32 kcal

Ingredients
 
 

Marshmallows

Topping

Instructions
 

  • Place a piece of parchment paper in a 9 x13-inch pan. Let the parchment fold over the dish on two sides, but make sure the other sides are cut to fit the dish exactly, otherwise the corners of the marshmallows will not be perfectly square.
  • In the bowl of a stand mixer fitted with the whisk attachment, add ½ cup of the cold water and gelatin. Immediately stir together with a spoon so it doesn’t clump. Set aside.
  • In a medium saucepan, add the cane sugar, corn syrup, the ½ cup water, cocoa, and sea salt. Put over high heat and stir with a high heat spatula until all the sugar has dissolved and you have a liquid. Periodically stir the sugar mixture until it starts to bubble and rise up. Remove from the heat and pour directly over the gelatin in the mixing bowl.
  • Start mixing on low and gradually increase the speed as the mixture starts to thicken. It will start out as an opaque color and slowly it will start to lighten in color as it thickens. Keep increasing the speed until you are at full speed.
  • Continue mixing on high until the mixture is a thick consistency and resembles marshmallow fluff. It should be sticky and hold its shape for a short period of time. The entire mixing time should be about 10 to 15 minutes. Last, add in the vanilla extract and whisk to combine completely.
  • Grease the prepared parchment paper and two additional sides of the baking dish with canola oil spray. Immediately pour the marshmallow mixture into the pan. Let the marshmallow set overnight.
  • In a sifter, add the powdered sugar and cocoa. On a baking sheet with parchment paper, or a work surface, sift some of the powdered sugar and cocoa mixture onto the parchment paper. Slowly pull at the ends of the marshmallow that are not against the parchment paper so it’s not stuck to the pan. Lift the entire marshmallow out of the pan and turn it upside down onto the powdered sugar and cocoa mixture. And sift the remaining on top.
  • Using a pizza cutter (this is a great trick, but a sharp knife will do as well), cut into 24 squares (six by four). You can leave as large marshmallows or cut each square into four pieces for mini marshmallows.
  • Roll each side in the powdered sugar to keep from sticking together. Allow them to sit out overnight before storing so the powdered sugar can form to the sides and they won’t stick together.
  • Store in an airtight container for up to 2 weeks.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 32kcalCarbohydrates: 8gProtein: 0.3gFat: 0.1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.002gMonounsaturated Fat: 0.02gSodium: 15mgPotassium: 7mgFiber: 0.2gSugar: 8gCalcium: 1mgIron: 0.1mg
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