Skip to main content
Venchi

Dark chocolate marshmallow recipe

Make the leap and whip up fluffy marshmallows in your own kitchen. Venchi’s Dark Chocolate Marshmallow recipe is surprisingly simple to make at home and guaranteed to satisfy all your chocolate cravings.  

Chocolate marshmallow: a sweet delight

Our Venchi recipe gives you fluffy, bouncy chocolate marshmallows that will melt in your mouth. Perfect for pairing with melted chocolate, or simply add them to a fresh cup of coffee or hot chocolate. 

 

How to make cocoa marshmallow

We’ll take you through every step of the recipe below, but here are a few secret tips to make your cocoa marshmallows perfect every time:  

  • Choose quality cocoa powder: the chocolate flavour of your marshmallows will come from the cocoa powder. The higher the quality, the more intense the flavour.  

  • Measure accurately: heat your marshmallow mixture to 121°C, not lower or higher.  

  • Don’t rush the whipping stage: you’ll achieve bouncy, cloud-like marshmallows by whipping the mixture for at least 10 minutes until it’s stringy.  

 

Ingredients

Blooming the gelatine: 

  • 30g gelatine powder 

  • 160ml of water  

Cocoa powder paste:  

  • 40g cocoa powder  

  • 80ml boiling water  

  • 1 tbsp vanilla extract 

Sugar syrup: 

  • 450g white sugar  

  • 160ml of water  

  • 185g of corn syrup  

Cocoa dusting: 

  • 40g cocoa powder  

  • 40g icing sugar (made from tapioca starch)  

 

Instructions 

  1. Put parchment paper into a 22x22cm baking pan andgrease with vegetable oil. In a bowl, mix gelatine with cold water and let it firm up. 

  1. Sift cocoa powder into a bowl and pour boiling water on top. Whisk everything together until smooth. Then add vanilla extract.  

  1. Put a pot on the stove at medium heat. Pour in water, sugar, salt and honey. Let the mixture boil, stirring occasionally to prevent sticking. When the mixture reaches 121°C, remove from heat. 

  1. Pour the sugar mixture into the bowl of an electric mixer for a few minutes. Next, add the gelatine and cocoa mixtures. Whisk at low speed, gradually increasing to high for about 10 minutes until thick and light. The mixture should be thicker and lighter in colour and start to pull away from the sides. 

  1. Use a spatula to slowly pour the marshmallow mixture into the greased baking pan. Try to create an even surface. Next, cover the pan with foil. You can leave the marshmallows to set at room temperature overnight or put it in the fridge for 3 hours.  

  1. In a bowl, whisk the cocoa and icing sugar together. Once firm, pull the marshmallows out of the pan with the parchment paper. Grease a sharp knife with oil and cut the marshmallows into squares, and dust them with the cocoa sugar.  

  1. You can store marshmallows in an airtight container at room temperature. Never put them in the fridge or freezer.  

Variations of dark chocolate marshmallow

Once you’ve perfected the dark chocolate marshmallow recipe, you can get creative with other flavours.  

If you enjoy extravagant flavours, we have some unforgettable chocolate recipes ideas with cocoa marshmallows. You can follow the Venchi recipe until the last step. Then, melt chocolate in a bowl and create chocolate-dipped marshmallows, or add two shots of espresso to the cocoa paste for heavenly mocha-flavoured marshmallows.  

Fruit and chocolate are another tasty pairing. For black forest-style marshmallows, add ½ cup of cooked-down cherries to your cocoa paste. Or mix 1 ½ teaspoons of orange extract to the cocoa paste for sophisticated, orange-flavoured chocolate marshmallows.