Homemade Cacao Mushroom Marshmallows Homemade Cacao Mushroom Marshmallows

Desserts

Homemade Cacao Mushroom Marshmallows

By Jessi’s Kitchen

These Homemade Cacao Mushroom Marshmallows put a fun twist on the classic with rich cacao and Teeccino Miraculous Mushrooms® Cacao + 5, a blend featuring five functional mushrooms. They’re fluffy, chocolatey, and perfect for hot cocoa, tea or snacking. Recipe by Jessi’s Kitchen, shared with permission from FoodSocial.

Prep Time30 minutes
Cook Time15 minutes
Servings24 marshmallows
DifficultyMedium

Ingredients:

  • 1 Tbsp powdered sugar
  • 1 Tbsp cocoa powder
  • 1 cup water
  • 1 cup granulated white sugar
  • 1½ Tbsp unflavored gelatin powder
  • ½ cup water
  • 4 Tbsp Teeccino Miraculous Mushrooms® Cacao + 5
  • 2 tsp vanilla bean paste

Steps:

Plus at least 6 hours to set

  1. Lightly grease an 8x8-inch glass baking dish. In a small bowl, combine the powdered sugar and cocoa powder. Dust the bottom and sides of the prepared pan with some of the mixture, reserving the rest for the top of the marshmallows.
  2. Pour ¼ cup water into the bowl of a stand mixer fitted with the whisk attachment. Sprinkle the gelatin evenly over the surface and let it sit to bloom while you prepare the cacao mixture.
  3. In a medium bowl, whisk together the Cacao + 5 powder and the remaining ¼ cup water until smooth. Once the gelatin has bloomed, pour the chocolate mixture over the top and let it sit while you prepare the sugar syrup.
  4. Add the remaining 1 cup water and the granulated sugar to a medium saucepan. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved.
  5. Once dissolved, stop stirring and bring the mixture to a boil. Cook until the syrup reaches 240°F on a candy thermometer.
  6. Carefully pour the hot sugar syrup into the bowl with the bloomed gelatin mixture. Mix on low speed until combined, then gradually increase the mixer to high speed.
  7. Whip for about 6 minutes, or until the mixture is thick, glossy, and has significantly increased in volume.
  8. Add the vanilla bean paste and continue whipping for another 3–4 minutes, until the marshmallow mixture is very thick and fluffy and holds its shape.
  9. Working quickly, pour the marshmallow mixture into the prepared pan and spread it into an even layer. Dust the top with the remaining cocoa–powdered sugar mixture.
  10. Let the marshmallows sit uncovered at room temperature for at least 6 hours, or up to 24 hours, until completely set.
  11. Remove the marshmallows from the pan and cut into your desired size. If the cut edges are sticky, lightly toss or dust them with additional cocoa powder and powdered sugar.
  12. Store in an airtight container with parchment paper between the layers to prevent sticking.
Miraculous Mushrooms® Cacao + 5

Miraculous Mushrooms® Cacao + 5

In Cacao +5, we pair organic Peruvian cacao with roasted roots, seeds, and 5 adaptogenic mushrooms. The result: a delicious, antioxidant-packed cup that fuels your body, mood, and mind.

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