Imagine dropping these Chocolate Mint Marshmallows into a steaming cup of homemade hot cocoa.
Got your attention? Good.
This week is the first time I ever made marshmallows. And I was pretty intimidated, truthfully.
But it turns out, they’re quite easy if you have a little bit of attention to detail and you like homemade projects. Save this Chocolate Mint Marshmallows recipe for a weekend or when you have extra time.
Marshmallows are essentially heated sugar – I used a combo of maple syrup and honey – that’s taken up to a specific temperature (you will need a candy thermometer), then blended with gelatin and whipped into a fluffy consistency.
They’re on the sweet side which is why I only make treats like this very occasionally, but they’re a bajillion times better than store-bought.
I included ingredients like the cocoa, dark chocolate, dried sour cherries, and matcha to offset the sweetness.
You can certainly spread these in an 8″ x 8″ pan – like I did for the Chocolate Mint Marshmallows – and just cut them into squares, or you can pipe them out into puffs and decorate them for gift giving.
I’ve got two variations here in this post so you could do either one.
For the marshmallow base recipe, I used this one from Jenni at The Urban Poser. I used the ratio of 3/4 cup maple syrup + 1/2 cup honey, and they came out great.
Basically, you’ll bloom the gelatin in your mixer. Then, you’ll heat the maple syrup and honey together with a little water and pinch of salt until it reaches 240°F. Remember, you need a candy thermometer. You can’t eyeball it.
From there, you gently mix the hot syrup together with the gelatin until incorporated, then you crank up the mixer speed and whip air into it. This recipe gave me an excuse to break out my KitchenAid mixer…I don’t use it much anymore but it’s sentimental since it was a gift from my grandma Ruth.
You’ll add any flavorings toward the end of whipping. The marshmallow will get airy and fluffy.
Then, you have two choices: Spread it in a pan, like I did for the Chocolate Mint Marshmallows, or pipe it out into shapes like the Chocolate-Dipped Coconut Marshmallow Puffs.
Once it sets – I recommend overnight – you can cut and decorate them however you want.
For my homemade hot cocoa recipe, click here. Just omit the cinnamon and chili powder to make the flavors work with the Chocolate Mint Marshmallows.
Follow the instructions for the basic marshmallows here.
When you make the marshmallow, add the peppermint extract just at the end along with the vanilla extract. The minty flavor of different extracts can vary, so start with less than 1 tsp and go up from there.
Spread the marshmallow in the pan and let cure for at least 4 hours…overnight is best.
When you cut the marshmallow, dip the cut sides in extra cocoa powder.
- To create the puffs, you’ll need a large piping bag. You can either use a dedicated piping bag or use a gallon-size ziptop bag. Before you begin, cut off a small part of the corner of the ziptop bag to pipe out the marshmallow. Line two baking trays with parchment paper and sprinkle with a light layer of shredded coconut. Prep all this before you make the marshmallow because once it’s done, you have to move fast.
- When you make the marshmallow, add the coconut extract just at the end along with the vanilla extract.
- Working quickly, load the marshmallow into the piping bag and make circles. Mine were about 1.5 inches wide x 1.5 inches high. Leave enough room between circles because they’ll spread just a bit. Reload the bag quickly and continue to pipe out the puffs.
- Let these set for at least 4 hours. Longer is better. Overnight would be great. Now you can top your marshmallows. Working with marshmallow and chocolate can be a bit tricky…if the chocolate is too hot, it’ll melt the marshmallow.
- I melted and tempered my chocolate according to these instructions. Basically, you melt ⅔ of the chocolate over a hot water bath, then add the last ⅓, stirring until the temperature of the chocolate feels cool to the touch. Then, I dipped the puffs into the chocolate one by one. When the chocolate is still wet, sprinkle on your toppings. I did chopped pistachio and dried sour cherries and a bit of shredded coconut tossed with a teaspoon of matcha to make it green. To make the crisscross, load a bit of the melted & cooled chocolate into a small piping bag fitted with a piping tip or small ziptop bag with a tiny amount of the corner cut off. Zig zag your heart out.
- Let the chocolate cool & harden, then store these in a covered container for up to 3 to 5 days…though the faster you eat them, the fresher they’ll be.
Pin this Chocolate Mint Marshmallow recipe for later!