Cherry-Chocolate Marshmallows Recipe

Chocolate covered cherries are usually a rich, decadent snack but when you use marshmallow as the base it helps lighten everything up. I add cocoa powder to the marshmallow mixture, resulting in a light chocolate flavor. Then I turn cherry juice into a coating for the marshmallows.

These marshmallows have great flavor and are a visually interesting dish that will get people talking. If you can't find cherry juice you can remove the pits from cherries and puree them with a little water to replicate it.

Marshmallows   cherry coated

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the cherry-chocolate marshmallows recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Cherry-Chocolate Marshmallows Recipe

  • Published: April 14, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 6 Hours
  • Makes: 35 to 50 servings

Cherry-Chocolate Marshmallows Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Gelatin Base

220g water
21g gelatin, about 12 gelatin sheets, 10%

For the Mold

75g powdered sugar or confectioners sugar
75g cornstarch

For the Syrup

220g white sugar
100g water
60g light corn syrup

For the Flavoring

8g vanilla extract
10g unsweetened cocoa powder

For the Cherry Coating

400g cherry juice
4g agar, 1.0%

To Assemble

Cherries, cut in half
Dark chocolate slivers

Cherry-Chocolate Marshmallows Instructions

For the Marshmallows

Attach the whisk attachment to your standing mixer. Add the ingredients for the gelatin base and let the gelatin hydrate for 5 to 10 minutes.

Prepare a 33cm x 23cm (13" x 9") baking pan by spraying it with Pam. Combine the cornstarch and powdered sugar and sift some of the cornstarch mixture in the pan.

While the gelatin is blooming, combine the ingredients for the syrup in a sauce pan set over medium-high to high heat. Stir it lightly until the sugar is dissolved and then leave it alone while it heats. Cook the syrup until the temperature reaches 110°C to 116°C (230°F to 240°F).

Remove the syrup from the heat and pour it into the standing mixer on top of the bloomed gelatin and water. Turn the mixer on low and slowly increase the speed until it is on high, being careful not to splash the hot syrup out of the mixer.

Whip the marshmallow mixture until it has tripled in volume, it should take 8 to 15 minutes. When the marshmallows have almost been fully whipped, add the vanilla extract and cocoa powder and make sure it is fully incorporated.

Pour the marshmallow mixture into the pan and spread it out evenly. Sift the top with some of the cornstarch mixture. Let the marshmallow set for several hours, or preferably cover with cling wrap and let sit overnight.

Dust a cutting board with the cornstarch mixture. Turn the marshmallows out onto the cutting board and cut into the shapes you want.

For the Cherry Coating

Blend the cherry juice and agar together until well combined. Pour into a pot and bring to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly.

Reduce the heat slightly to just below a simmer and keep it there while dipping the marshmallows.

To Assemble

Apply the cherry coating to the marshmallows using a pastry or BBQ brush. To help the coating harden more quickly, you can place the marshmallows in the refrigerator for 10 minutes before and after applying it.

The coating should begin to harden quickly. Once the coating has set, you can quickly re-dip it if you want a thicker coating.

Top each marshmallow with a cherry half and some dark chocolate then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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