Chocolate Marshmallows Recipes

CHOCOLATE COVERED MARSHMALLOWS

Steps:

• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval. Do not overheat or chocolate will scorch.
• Dip the marshmallows in chocolate using a toothpick or fork to hold them. Place on waxed paper or aluminum foil, and freeze. Let marshmallows sit at room temperature for 5 minutes before serving.

CHOCOLATE MARSHMALLOWS RECIPE

Steps:

• Apply a thin layer of butter or coconut oil on a 8 or 9 inch square pan. Alternatively, line the pan with parchment paper.
• Whisk the confectioner's sugar and cocoa powder and set aside. You will not need to use all of it for the marshmallows.
• Lightly grease a rubber spatula and a small offset spatula with butter or coconut oil - you'll be using these later.
• Place the water in the bowl of your stand mixer. Sprinkle the gelatin over the water and stir to saturate the gelatin.
• Set aside for at least 10 minutes to let the gelatin bloom. By the time the sugar syrup is ready, the gelatin will have bloomed.
• Place the cocoa powder in a small bowl. Add the boiling water and stir until you have a smooth paste.
• Dissolve the instant coffee in the vanilla extract and stir it in with the cocoa paste to get a smooth mixture. Set aside until needed.
• Place the sugar, golden syrup or corn syrup, salt, and water in a saucepan.
• Gently stir to saturate all of the sugar with the water, or make an "x" in the middle of the pot with your fingertip to allow the water to slowly saturate the sugar.
• Heat the sugar mixture over medium high heat. Swirl the pot to make sure the sugar is dissolving in the liquid.
• Brush the sides of the pot with a pastry brush dipped in cold water, OR close the pot with the lid and let the sugar syrup simmer for about 1 - 2 minutes. The condensation will help wash down any sugar crystals on the side of the saucepan.
• Cook the sugar syrup further, swirling the pot frequently (do NOT stir), until the syrup temperature reaches 250 - 252°F with a candy thermometer.
• Remove the saucepan from the heat. Let it sit for about 30 - 60 seconds until the bubbles subside.
• Place the mixing bowl (with the bloomed gelatin) in your stand mixer with the whisk attachment. While running the mixer on medium low speed, pour the hot sugar syrup along the side of the bowl. The heat from the syrup will dissolve the gelatin. PLEASE BE CAREFUL, as the syrup is very hot.
• Mix the gelatin and sugar mixture for about 1 minute, and then add the cocoa paste.
• Increase the speed to medium - medium high and mix for about 3 - 4 minutes.
• Increase the speed to high (the mixture should be slightly thicker), and whisk for a further 6 - 10 minutes, or until the mixture is ready.
• The mixture is ready when it has doubled in size, and the marshmallow is a pale brown color with a glossy meringue like texture.
• At this point, you should be able to see the marshmallow mix form strings that pull away from the side of the bowl as it's being mixed, and the bowl should still feel a little warm.
• When the marshmallow mix is ready, scrape it all out into the prepared pan using the rubber spatula.
• Working quickly, evenly spread the marshmallow mix in the pan with the offset spatula.
• With a small sieve, sift the mallow mix over the surface of the marshmallow. Make sure the whole surface is coated in a thin, even layer.
• Allow the marshmallow to cure (at room temperature) for at least 6 hours.
• Once the marshmallow is cured, lift it out of the pan and place it on a cutting board. Gently peel off the parchment paper from the sides, so it's easier to cut it.
• Cut the marshmallow into the size you prefer. I prefer to cut them into 6 x 6 for 36 pieces.
• Use a clean, dry, sharp knife to cut through the marshmallow, wiping the blade clean between cuts.
• Coat the cut marshmallows with the mallow mix to prevent the sides from being sticky.
• The marshmallows are now ready to be eaten.
• The marshmallows should be stored in an airtight container or jar. Keep them at room temperature. NOT in the fridge or freezer.

EASY CHOCOLATE MARSHMALLOW MOUSSE

Steps:

• Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours.
• Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
• Gently fold the whipped cream into the chocolate mixture in three batches. It'll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.

HOMEMADE CHOCOLATE MARSHMALLOWS

Steps:

• Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil liberally with nonstick cooking spray.
• Place 1/4 cup plus 2 tbsp water in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa.
• Place 1/2 cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes.
• Spoon warm cocoa mixture into gelatin, and stir or mix on low to thoroughly combine.
• Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar, and insert a candy thermometer.
• Allow the mixture to cook without stirring until it reaches 240 degrees on the thermometer. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed.
• Once the candy reaches the proper temperature, remove it from the heat immediately. Turn the mixer to low, and slowly pour the hot syrup into the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
• Gradually increase the speed of the mixer until it running on high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
• Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours.
• Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together. Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
• Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
• If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping.
• To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.

MOMMA REINER'S CHOCOLATE-COVERED MARSHMALLOWS

Steps:

• Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
• In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
• Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
• Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
• Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.

CHOCOLATE CHIP MARSHMALLOW SQUARES

Steps:

• On stovetop or in microwave melt first 3 ingredients.
• When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.

DELUXE CHOCOLATE MARSHMALLOW BARS

Steps:

• Preheat oven to 350°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread into a greased 15x10x1-in. baking pan. , Bake until set, 15-18 minutes or until set. Sprinkle with marshmallows; bake 2-3 minutes longer or until melted. Place pan on a wire rack. Using a knife dipped in water, spread marshmallows evenly over the top. Cool completely., For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in Rice Krispies. Immediately spread over bars. Chill until set.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Place the marshmallow cream, two-thirds of the confectioners' sugar, melted chocolate, shortening, and half of the half-and-half in a mixing bowl. Beat with an electric mixer until smooth. Alternately add remaining confectioners' sugar and half-and-half until desired level of sweetness and consistency is attained.

CHOCOLATE-MARSHMALLOW CLUSTERS

Steps:

• Melt chocolate as directed on package; pour over marshmallows in large bowl. Toss until evenly coated.
• Drop rounded tablespoonfuls of marshmallow mixture into 24 mounds on baking sheet sprayed with cooking spray.
• Refrigerate 1 hour or until firm.