Chocolate Marshmallows
Author: 
Recipe type: Dessert/Snack
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 50
 
Deep chocolate marshmallows
Ingredients
  • For the Gelatin Mixture
  • ½ oz. (14g) powdered gelatin (see notes)
  • ¼ cup (59ml) water
  • For the Syrup:
  • 2 Tbsp. water
  • 2½ Tbsp. mild honey
  • 1⅓ cups (9.4oz/267g) sugar
  • 3 Tbsp. extra-brute cocoa powder (see notes)
  • For the meringue:
  • 3 egg whites, at room temperature
  • pinch of salt
  • For coating:
  • 1 cup (4oz/113g) unsweetened cocoa powder
Instructions
  1. Sprinkle the gelatin on top of ¼ cup of cool water in a shallow dish and set it aside to soften.
  2. In a medium saucepan, combine the sugar, extra-brute cocoa powder, water and honey.
  3. Start cooking the syrup mixture over medium high heat, stirring occasionally.
  4. At the same time, start whipping the egg whites on low. When frothy, add a pinch of salt.
  5. When the syrup reaches about 210F/99C on a candy thermometer, turn the mixer up to high and whip the whites to stiff, glossy peaks. Be careful not to over whip.
  6. When the syrup reaches the soft ball stage, 240F/115C, remove the pan from the heat.
  7. When the whites are ready and with the mixer on high, incorporate the syrup by pouring it slowly down the side of the mixer. Do not dump it directly on the whites as they will deflate. I had some deflation of the whites anyway (possibly due to a small amount of fat in my cocoa powder), but they thickened again with continuous whipping.
  8. If the gelatin is soft, add it gently into the whipping sugar and egg white mixture. If the gelatin is completely solid, place it in the still-warm pan from making the syrup and swirl it around for a few seconds. The residual heat from the pan will melt the gelatin so it can be poured into the whites.
  9. Continue to whip the mixture on high until it has cooled and thickened significantly. It should drop slowly off the beaters, not pour. This may take 10-20 minutes, depending on the strength of the mixer and the starting temperature.
  10. Sprinkle a clean surface with ½ of the unsweetened cocoa powder (sifted). Pour the marshmallow mixture on top of the cocoa powder and spread into a rectangle about 1 inch thick. Sift the remaining cocoa powder over the top.
  11. Let the marshmallow cool and set up for 3 hours before cutting into cubes. Coat the edges of the cubes in any cocoa powder that has fallen off the marshmallows.
  12. Store at room temperature in a sealed container. The marshmallows taste much better and are much firmer after curing for 8-12 hours, so these are best made the day before you want to eat them. They should keep for up to a week.
Notes
If you want to use sheet gelatin, you should be able to use the same amount by weight. Let it soak in cool water for 3-5 minutes and then squeeze it to drain and set aside.

I haven't seen Extra-Brute cocoa powder here in the States, but I believe it is a really high quality dutch process cocoa powder. Any good quality dutch process cocoa powder or extra dark dutch process cocoa powder should work to get the dark color and rich flavor.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2014/06/we-should-cocoa-chocolate-marshmallows/