Note: I received complimentary products for this post. All opinions are my own.

I first made homemade marshmallows for Christmas a few years ago. They were amazing and I absolutely adored them floating in a mug of cocoa. And while vanilla marshmallows have been my go-to, I kept dreaming about chocolate ones.

Fluffy chocolate marshmallows floating in rich chocolate cocoa. Sounds heavenly, right?

It took a few tries to figure out how to make it work – trying to mix in cocoa powder never gave me the result I was hoping for but mixing the cocoa powder into a chocolate paste makes them just right.

I used gourmet baking cocoa from Choctoberfest sponsor Rodelle for this and it was such a great choice – the rich flavor is perfect for decadent marshmallows!

As we were sampling these, Jake requested making them into s’mores using chocolate graham crackers too – I’m pretty sure that will be our next project!

Chocolate Marshmallows
(a Kate’s Recipe box original)
Makes about 2 dozen

1/4 c. powdered sugar
1/4 c. cornstarch
1/2 c. cocoa powder, divided (I used Rodelle Gourmet Baking Cocoa)
Vegetable oil
2 envelope unflavored gelatin
1 1/2 c. white sugar
2/3 cup light corn syrup

In a bowl, sift together the powdered sugar, cornstarch, and 1/4 c. cocoa powder.

Oil an 8×8″ baking pan with vegetable oil and then dust with powdered sugar mixture.

Mix remaining 1/4 cup cocoa powder and 2 Tbsp. hot water to make a paste.

In another bowl, put 1/2 cup cold water and sprinkle gelatin over. Set aside.

In a saucepan with a candy thermometer, combine the sugar, corn syrup and 1/2 cup of water. Bring to a boil and then reduce heat to medium. Cook until it reaches 240 degrees then remove from heat.

In the bowl of a stand mixer, add the gelatin mixture and beat for a minute, until broken up. Add the chocolate paste and beat until well incorporated. While the mixer is going, slowly pour the corn syrup mixture in. Beat on high for about 15 minutes, until thick and doubled in size.

Pour the batter into the prepared pan and cover top with more of the cornstarch mixture. Set aside overnight.

The next day, invert the pan to remove the marshmallows. Cut into squares and then roll in remaining cornstarch mixture to coat all sides. Stir in an airtight container.

You can see today’s other #Choctoberfest recipes here: