Chocolate marshmallows

Ingredients

For dusting the marshmallows:

• 2 1/2 tablespoons cocoa powder

For the marshmallows:

• 1 cup water
• 3 tablespoons gelatin
• 1 cup honey
• 1 teaspoon vanilla extract + 1/2 teaspoon water
• 1/4 teaspoon salt

For the cocoa paste:

• 7 tablespoons cocoa powder
• 3-4 tablespoons warm water

Directions

1. Line a pan with parchment paper. Using a sifter or tea strainer, sift about 1 1/2 tablespoons of cocoa powder over the parchment paper.
2. In the bowl of your stand mixer, add 1/2 cup water to the gelatin. There’s no need to mix it. Attach the whisk attachment to the mixer and secure the bowl in place if it isn’t already.
3. Get out a medium saucepan. Pour the remaining 1/2 cup water in this saucepan with the honey, vanilla and salt and bring this to a boil over medium-high heat. For 5 minute.
4. With a candy thermometer in the saucepan, boil this mixture until the thermometer reads 240 °F (116 °C). It only took me 90 seconds to get to 220 °F but then it took another 10-12 minutes to get to 240 °F.
5. At this point, the gelatin will likely be lumpy. Mix it for a few seconds to break it into pieces and then pour the honey mixture (still super-hot, as it’s just come off of the stove) into the bowl of your stand mixer, in a slow stream. Be sure not to pour too fast as this will cause problems later on! Mix on low for about 20-30 seconds or until thoroughly combined and no lumps of gelatin remain.
6. Start beating this mixture on the highest setting and continue until it’s thick, kind of like marshmallow creme, and the mixture is completely cool. This took me about 10 minutes but could take as few as 7 minutes.
7. While it’s mixing, stir together the cocoa powder and just enough water to make a thick paste.
8. Once the marshmallow crème is ready, add the cocoa paste and whisk another 30-60 seconds or until it’s totally incorporated.
9. Immediately spread the crème over the parchment paper as evenly as you can. Sift on the remaining cocoa powder. Don’t let the mixture sit before spreading it into the pan. It makes it much more difficult to spread evenly.
10. Let this sit for 4 hours and then cut. I’ve had mine at room temperature now for 10 days in an airtight container and they’ve held up perfectly. You may want to move them to the refrigerator after 1 week to be on the safe side. They also freeze well.

• Healthy dessert
• Gluten free
• Boost immune system
• Boost energy
• Enrich in protein