Chocolate Cacao Nib Marshmallows
Serves 1230 mins prep20 mins cook
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.
0 servings
What you need
cup full fat milk
tbsp cocoa powder
tbsp brown sugar
tsp ground cinnamon
tsp nutmeg
cup granulated sugar
tbsp light corn syrup
tbsp gelatin
cup dark chocolate
cup cocoa nibs
Instructions
Hot Chocolate 2 Add the milk to a small saucepan along with the remaining ingredients. 3 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 4 Pour into a mug, top with a fresh marshmallow and enjoy! Marshmallows 7 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! 8 Add the sugar, first corn syrup and water into a pot and cook to 230 degrees Fahrenheit. It’s extremely important to pay attention to the temperature of this mixture – this will determine the texture of your marshmallows. 9 Meanwhile, add the cold water and gelatin together mixing briefly with a fork to combine. Let it set for a few minutes. 17 Add the second addition of corn syrup and bloomed gelatin into the bowl of your standing mixer. Pour the hot 230 degrees Fahrenheit 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. 11 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. 12 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. 13 Let marshmallows sit at least 8 hours or overnight before cutting into desired shapes. 14 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. 16 Coat the sticky sides of each marshmallow with cocoa powder to prevent them from sticking to each other, then store in an airtight container.View original recipe