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Chocolate Marshmallows Recipe

Le Cordon Bleu Chefs share a delicious recipe for chocolate marshmallows which are easier to make than you might think. To discover another dimension to this ingredient, Le Cordon Bleu Chefs have prepared a soft chocolate marshmallow coated in a thin layer of crisp chocolate.

Makes: 36 marshmallows
Preparation time:


  • 11 gelatin leaves (22 g)
  • 75 ml water
  • 175 g sugar
  • 75 g glucose
  • 100 g Trimole (inverted sugar)
  • 110 g Trimole (inverted sugar)
  • 45 g cocoa liquor (unsweetened chocolate mass)
  • powdered sugar
  • potato starch
Tempered chocolate
  • 300 g dark couverture chocolate
  • 75 ml whipping cream
  • 105 g couverture milk chocolate
    • gold powder

    Note: You will need 1 square metal frame (cake ring) 17 cm square x 4.5 cm high.


Preheat the oven to 180°C.


Line a baking sheet with parchment paper and place the metal frame on top. Soften the gelatin leaves in a bowl of cold water. Cook the water, sugar, glucose and 100 g of Trimoline until 113°C is reached. Pour over the 110 g of Trimoline, add the softened gelatin and whisk using an electric mixer. When lukewarm, add the cocoa liquor and mix well. Pour into the metal frame and spread to form a smooth surface. Sprinkle with a mixture of equal quantities of powdered sugar and potato starch, leave to cool. Flip the marshmallow over and sprinkle the other side. Cut into 36 x 2.8 cm cubes.

Tempered Chocolate

Chop the dark chocolate. Heat 2/3 of the chocolate over a bain-marie until it reaches 45-50°C on a cooking thermometer. Remove from the bain-marie and add the remaining 1/3 chocolate. Stir until the added chocolate has melted and the temperature is between 30 and 32°C.

Dip the bottom half of the marshmallows in the tempered chocolate and place on a baking sheet lined with parchment paper.
Spread a thin layer of tempered chocolate onto a sheet of plastic film. Cut into small 1 cm squares when the chocolate has set. Sprinkle with gold powder.

Chocolate Ganache

Chop the milk couverture chocolate and place into a bowl. Bring the cream to a boil and pour over the chopped chocolate. Stir until smooth. Transfer to a piping bag fitted with a round tip. Refrigerate until the ganache is firm.


Using the piping bag, pipe a small ball of ganache onto each marshmallow and decorate with a chocolate square.

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