Homemade Chocolate Marshmallows

Some of you may remember my Christmas experiment of making homemade marshmallows dipped in chocolate. Well, my neighbors are still talking about them and one had a special request for chocolate marshmallows, rather than chocolate covered marshmallows. This recipe was one that did not use egg whites, but I thought I would give it a try. And I'm glad I did. These marshmallows were a bit more dense and oh so creamy. About 500 times better than any marshmallow you buy in a bag. The chocolate flavor came through tasting like a really good hot chocolate. The cocoa and sugar coating is necessary to keep the marshmallows from being sticky, but also added a nice chocolate flavor from the very first taste.

CHOCOLATE MARSHMALLOWS
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1/3 cup cocoa powder
1 1/4 cup + 2 Tbls water, divided, see below
3 envelopes gelatin
2 cups granulated sugar
3/4 cup light corn syrup
3Tbls. powdered sugar and 1 Tbls cocoa for coating

1. Prepare a pan (9x13 or cookie sheet) by lining it with aluminum foil or parchment paper and spraying in with nonstick cooking spray.
2. Place water in small microwave bowl and microwave for 2 minutes. Pour cocoa into the bowl of water and whisk to dissolve the cocoa.
3. Place 1/2 cup cold water and gelatin into bowl of stand mixer with whisk attachment. Stir to distribute gelatin. Let sit for about 5 minutes.
4. Spoon warm cocoa into gelating and mix slightly to combine.
5. Place 1/2 cup water, corn syrup and sugar into medium sauce pan. Stir to dissolve. Cook without stirring over medium high heat until temp reaches 240 degrees. Remove from heat.
6. Pour sugar mixture into the chocolate/gelatin mixture (very carefully).
7. Whip at high speed for 15-20 minutes. Marshmallow will be creamy and slightly runny.
8. Pour the marshmallow into the pan and cover with another sheet of foil or parchment paper coated with nonstick cooking spray.
9. Let sit for 10 hours or overnight.
10. Combine powdered sugar and cocoa in small mixing bowl or, better yet, a sugar shaker.
11. Take top foil off of marshmallows and sprinkle with cocoa and sugar. Flip the marshmallows out of the pan, remove foil and sprinkle with cocoa and sugar.
12. Cut marshmallows into squares using knife coated with cooking spray, or I use a pizza cutter.
13. Put individual marshmallows into a large bowl and sprinkle all the sides with cocoa and sugar. Toss to make sure everything is covered otherwise the marshmallows will be very sticky.

Can be stored in airtight container. Do not refrigerate.