Chocolate Marshmallows Recipe Dessert For Two

Chocolate marshmallows:

Let’s go back to you and all of the lovely things you want to make for your Valentine! I am loving all of your requests for homemade Valentine’s Day desserts! When the request for chocolate marshmallows rolled in, I made them straight away. The thing about making marshmallows is that after you make them once, you have all the ingredients in your house to make them again. And then after you run out of the ingredients, you find yourself buying more boxes of gelatin and light corn syrup because after eating homemade marshmallows, the ones at the store are just no longer acceptable. The ones at the store have a hard outer shell that homemade ones lack. Homemade chocolate marshmallows are nothing but soft, pillowy goodness. It’s a habit to make chocolate marshmallows at home, yes, but it’s one I’m happy to have because it only takes 15 minutes. Seriously. They take a few hours to set up, but start to finish work is only 15 minutes. It’s a sticky 15 minutes, but it’s a good time. I used dark cocoa powder in this recipe to make them as dark and chocolatey as possible, but regular cocoa powder will be just fine. Another optional step is the dunking in chocolate bit, but during my rigorous taste-testing routine of taking a bite of a plain chocolate marshmallow followed by a bite of chocolate-dipped chocolate marshmallow, it was no contest. But just to be sure, I repeated the routine several times. It’s safe to say everything is better dipped in chocolate, and it’s also safe to say that I couldn’t be happier to be your official marshmallow taster.

Ingredients:

Granulated Sugar. Just ¾ cup of granulated sugar. You may not substitute any other type of sugar for this. Light Corn Syrup. When we say light corn syrup, it is referring to the color, not the calories. Light corn syrup is clear, and dark corn syrup is brown. We want the clear corn syrup here. If you’re wanting to make marshmallows without it, try my homemade marshmallows without corn syrup recipe that uses maple syrup. They’re slightly softer, but still totally delicious. Cocoa Powder. I recommend dark cocoa powder here, for the best color and flavor. Since we’re not baking with it and asking for it to rise in response to acidity, the best and darkest you can find. Of course, regular plain cocoa powder that you use for small batch brownies will work, too! Vanilla Extract. Dark Chocolate Chips. This is optional, if you’re dunking the chocolate marshmallows in chocolate. Coconut Oil. Also optional, it’s for melting the chocolate chips with for dunking. If you’re not dipping them in chocolate, you don’t need this. Also, you can sub vegetable or canola oil for the coconut oil, if needed.

How to make chocolate marshmallows:

I based this recipe on my small batch of homemade marshmallows, so if you’re looking for a plain vanilla version, I gotcha covered there, too. The recipe is poured in a loaf pan to make 8 large marshmallows, or 12 mini marshmallows. I read on Pinterest that you can dissolve chocolate marshmallows in hot milk for instant hot cocoa. I haven’t tried that, since all of the marshmallows were used in my rigorous taste-testing process, but with the next batch, I will! But can you just imagine two of these babies floating in your hot coffee? I have to go now. I can feel another round of taste-testing coming on.