Dark Chocolate Marshmallows

Dark Chocolate Marshmallows are a sophisticated twist on a classic confection, offering a soft, airy texture paired with deep cocoa richness. First, they feel light and pillowy, and then they melt smoothly with a balanced bittersweet finish. Unlike store-bought versions, these homemade marshmallows rely on real cocoa instead of artificial flavoring, which creates a cleaner taste and a more refined result.

Interestingly, marshmallows date back to ancient Egypt, where early versions were made with marshmallow root and reserved for royalty. While modern recipes are more approachable, the indulgent appeal remains. By adding cocoa, the familiar vanilla base becomes richer and more grown-up, yet still comforting.

Whether enjoyed on their own, added to hot chocolate, or styled on a dessert board, Dark Chocolate Marshmallows feel special without being complicated. Because they set beautifully and slice cleanly, they are perfect for gifting, entertaining, or simply treating yourself to something homemade and memorable.

Recipe Yield: 36 marshmallows

INGREDIENTS

1/3 cup high-quality dark cocoa powder or Dutch-process cocoa powder
1 1/4 cups granulated sugar
3/4 cup light corn syrup
1/4 tsp fine sea salt
1 tsp pure vanilla extract
3/4 cup cold water, divided
3 packets unflavored gelatin
1 tsp espresso powder (optional but recommended)
2 tbsp powdered sugar
1 tbsp cocoa powder (for light dusting)

INSTRUCTIONS

1. Prepare the pan:
Line an 8×8-inch pan with parchment paper, leaving overhang on all sides. Lightly grease the parchment.

2. Bloom the gelatin:
Add 1/2 cup cold water to the bowl of a stand mixer. Sprinkle gelatin evenly over the surface and let bloom for 10 minutes.

3. Cook the sugar syrup:
Combine sugar, corn syrup, remaining 1/4 cup water, and salt in a saucepan. Cook over medium heat, stirring until dissolved. Continue cooking, without stirring, until the mixture reaches 240°F (soft-ball stage).

4. Whip the marshmallow base:
Carefully pour the hot syrup into the bloomed gelatin while mixing on low speed. Gradually increase to high speed and whip for 8–10 minutes, until thick, glossy, and tripled in volume.

5. Add the dark chocolate flavor:
Sift cocoa powder and espresso powder directly into the marshmallow mixture. Add vanilla and whip briefly, just until smooth and evenly blended. The mixture should look rich, airy, and deeply chocolatey.

6. Set and finish:
Spread the marshmallow mixture evenly into the prepared pan and smooth the top. Let set uncovered for 6–8 hours. Lightly dust with a mixture of powdered sugar and cocoa powder, then cut into squares and gently coat the sides.

Helpful Tips to Perfect This Recipe

• Use dark or Dutch-process cocoa: This provides a deeper chocolate flavor and darker color without bitterness, which defines true Dark Chocolate Marshmallows.
• Don’t skip the espresso powder: Although optional, it intensifies cocoa flavor without adding coffee taste, making the chocolate notes richer and more luxurious.
• Dust lightly, not heavily: A subtle cocoa coating enhances appearance and flavor while keeping the marshmallows soft and elegant.