Chocolate Marshmallow Recipe

Have you ever wanted to add chocolate to your favorite salty, sweet, and delicious marshmallow treat? Well, you’re in luck, because there’s now a way to combine these two culinary treats. These are called Chocolate Marshmallow Bites, and the simple recipe is incredibly easy to make.

A recipe for chocolate marshmallow crunch pie. Ingredients 1 cup Mini Marshmallows 1 1/2 cup heavy whipping cream 1 cup white chocolate chips 1/2 cup mini chocolate chips 1 cup semi sweet chocolate chips Candied peanuts to sprinkles Chocolate sauce to garnish as needed Recipe: Put all ingredients in a 9×9 pan and cook at 350 degrees for 30 minutes

Chocolate and Marshmallow go so well together. It’s simply the best. The taste of chocolate combined with the creamy taste of marshmallow is simply bliss. Now you can make chocolate and marshmallow, and the only thing you need to do is to follow my simple step by step instructions shown below.. Read more about chocolate marshmallow recipe uk and let us know what you think.

This is a chocolate variation of the traditional vanilla marshmallow recipe. These Chocolate Marshmallows are fast and simple to make, and much superior than store-bought marshmallows. They have a wonderful chocolate taste and are light and fluffy. To create it, you’ll need standard marshmallow components like gelatin, sugar, corn syrup, and cocoa powder, as well as a few additions like chocolate chips. One of the most essential components in this recipe is gelatin, which gives the marshmallows their ideal texture. Perfectly soft, fluffy, sweet, and intensely chocolaty homemade chocolate marshmallows? You’ll never need another recipe after this!


Ingredients for Chocolate Marshmallows

To set the marshmallows and get the desired texture, gelatin is required.

Use powdered sugar instead of granulated sugar to avoid a gritty feel.

Corn syrup — provides sweetness without making the fudge gritty; honey or golden syrup may be used.

Only a sprinkle of salt is required to balance out all of the tastes.

Cocoa powder — for the best results, use Dutch cocoa powder.

Vanilla extract — this gives the marshmallows more taste.

It’s exactly the perfect amount of crunch with the chocolate chips!

Chocolate Marshmallows: How to Make Them

Start by blooming the gelatin. Mix the boiling water and gelatin until it has dissolved completely. Combine with the remaining ingredients, stirring until all the ingredients are fully combined. Sprinkle cocoa powder and sugar over the baking dish lined with plastic wrap. Pour in the marshmallow mixture, chill, and slice into slices.

How to Make Chocolate Marshmallows at Home

– Don’t skip the gelatin; it’ll help you get the perfect marshmallow texture.

– If you use melted chocolate instead of cocoa powder, the marshmallows may not set correctly.

— If you want, you may use agave nectar for corn syrup.

— For beautiful clean cuts, use a sharp chef’s knife to cut the marshmallows.


Variations on Chocolate Marshmallows

Peppermint: instead of vanilla essence, add peppermint extract and top with crushed mints.

Gourmet: Dip the marshmallows in melted dark chocolate and set them after slicing them into pieces.

Coconut: instead of vanilla essence, add coconut extract and top with sweetened shredded coconut.

1 teaspoon instant coffee, mocha: Toss 1 teaspoon instant coffee into the fudge mixture.

Use 1 tsp orange essence instead of vanilla extract for a chocolate orange flavor. 1 tablespoon orange zest

Chocolate Marshmallows: How to Use Them

By cutting the chocolate marshmallows and adding them to the batter, you may use them in a variety of cookie and bar recipes. They’re also delicious with a cup of hot chocolate.

With this marshmallow recipe, you may make double chocolate s’mores or chocolate-flavored Rice Krispy treats.

How to Store Chocolate Marshmallows Made at Home

Keep the chocolate marshmallows at room temperature for up to 2 weeks in an airtight container.



Allow the gelatin powder to hydrate in the boiling water. Combine powdered sugar and cocoa in a mixing bowl.


Wrap cling film over a rectangle baking dish and pour in the cocoa mixture. In a saucepan, combine the sugar, water, and corn syrup and stir thoroughly.


Bring the saucepan to a boil over medium heat. Stir in the gelatin mixture until it has completely melted.


Pour the liquid into a mixing basin, stir in the cocoa, and beat vigorously. Blend in the vanilla extract until a frothy mixture forms.


Pour the batter onto a baking dish that has been dusted with cocoa powder and powdered sugar.


Sprinkle the cocoa and powdered sugar mixture over the chocolate chips. Refrigerate for at least 8 hours before serving.


Squares should be cut off.


Avoid putting the chocolate marshmallows in the fridge or freezer because they will absorb too much moisture and become sticky.

It’s been almost 2 months since I’ve started losing weight since I started the low-carb lifestyle. I’ve lost 5 pounds since then, but because I’m still losing weight, I decided to write a recipe for a “Chocolate Marshmallow”. It’s a simple recipe. I used cream of rice as “flour” since it has no carbs.. Read more about chocolate with marshmallows inside and let us know what you think.

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