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Mocha marshmallows - pillowy soft homemade marshmallows flavoured with espresso coffee and rippled with dark chocolate

Mocha Marshmallows

Author Domestic Gothess



  • 120 ml (1/2 cup) cold espresso coffee
  • 24 g (2 Dr Oetker sachets/about 3 tbsp) gelatin granules
  • 440 g (2 cups + 3tbsp) caster sugar
  • 160 ml (2/3 cup) golden syrup
  • 200 ml (3/4 cup + 1tbsp) espresso coffee
  • 100 g (3.5oz) dark chocolate chopped

To Coat:

  • 3 tbsp icing sugar
  • 3 tbsp cornflour (cornstarch)
  • 1 tbsp cocoa powder
  • 2 tsp instant espresso powder


  1. Line a deep, 23cm square cake tin with greased clingfilm.
  2. Place the cold espresso into the bowl of a stand mixer fitted with a balloon whisk and sprinkle over the gelatin, set aside to bloom.
  3. Meanwhile, place the sugar, golden syrup and espresso into a deep, heavy bottomed saucepan and place over a medium heat. Stir until the sugar has dissolved then turn up the heat and allow to boil until the syrup reaches 130C/266F on a sugar/probe thermometer.
  4. While the syrup is heating up, melt the chocolate and set aside.
  5. When the syrup reaches 130C, start whisking the gelatin mixture at a medium speed; slowly pour the syrup down the side of the bowl into the gelatin, don't pour it directly onto the whisk or you may get shards of sugar in your marshmallows.
  6. Once all of the syrup has been added, turn up the mixer to a high speed, the mixture should grown in volume and become thick like meringue. Continue to whisk until the mix begins to form stretched, bubblegum-like strands on the surface, this can take 10-15 minutes.
  7. Drizzle over two thirds of the melted chocolate and carefully fold through a couple of times so that the mixture is streaked, don't overmix.
  8. Pour the marshmallow into the prepared tin and level with a spatula, drizzle over the remaining chocolate and draw a knife through it a couple of times to ripple. Cover the top with greased clingfilm and press gently to level it. Set aside for at least 3 hours to set.
  9. For the coating, sift together the icing sugar, cornflour, cocoa powder and espresso into a bowl. Sprinkle some of the powder on a chopping board and turn the marshmallow slab out onto it. use a sharp, greased knife to cut the marshmallow into squares.
  10. Toss each marshmallow in the powder making sure that they are coated on all sides, this stops them from drying out. Store in an airtight container, they will keep for 2 weeks.