Chocolate Espresso Marshmallow Fluff
This chocolate espresso marshmallow fluff is so decadent and easy to make at home. It’s made with simple ingredients like honey, gelatin, cocoa, and espresso powder.
Marshmallow fluff is one of those grocery store classics that I always loved! After sharing my strawberry marshmallow fluff recipe and realizing how easy it was to make at home, I knew I couldn’t stop with just one flavor. I love the idea of adding marshmallow fluff to coffee, so I got the idea to add espresso directly to the fluff 😉
This chocolate espresso marshmallow fluff is so easy to make without any cane sugar, corn starch or egg white, making it the perfect allergen-friendly sweet treat!
Table of contents
How to use Espresso Marshmallow Fluff
- Use it as a dip with gluten-free graham crackers
- Add it to an iced latte
- Mix it with cream cheese for a fruit dip
- Add it on top of cookies like my air fryer chocolate chip cookies for the perfect low heat summer treat
- Fluffernutter sandwiches
- A topping for a pie
- etc!
Tools for Chocolate Espresso Marshmallow Fluff
- Candy thermometer. This is key for making marshmallow fluff to ensure you reach the right temperature!
- Stand Mixer. You can also use a hand mixer, but it’s going to take much longer.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Gelatin. You can’t sub collagen for the gelatin.
- Honey. This sweetens the marshmallow fluff, but you could also use maple syrup.
- Cocoa Powder and Espresso Powder. This is key for the chocolate espresso flavor!
- Vanilla Extract.
Substitutions and Modifications
- Maple syrup. Maple syrup will also work in place of honey!
How to make Chocolate Espresso Marshmallow Fluff
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Using the bowl of a stand mixer, add 1/4 cup of water to the base, and then sprinkle over 1 tbsp of gelatin. Set aside to allow to harden.
Step two. Using a medium stainless steel pot, combine 1/2 cup of water with 1 cup of honey. Set the pot over medium-high heat and heat until it reaches 240 F.
Step three. Pour the water and honey mixture into the stand mixer as you increase the speed to high speed. Whip the mixture for 6-8 minutes. The mixture should start to get thick.
Step four. Add the cocoa powder, vanilla extract and espresso powder. and continue to whip until the mixture is very thick like marshmallow fluff!
Step five. Spoon the fluff into a large glass container. Store in a cool dry place for up to two weeks.
Step six. Enjoy as a dip with graham crackers, a filling for whoopie pies, etc!
Michelle’s Tips & Tricks
- Add more espresso powder for a stronger flavor. I prefer to keep it at just 2 tsp for the whole recipe, but you can easily add more.
- Use a hand mixer if needed. You can also use a hand mixer and simply add the water and gelatin to a large bowl instead of a stand mixer base. But keep it mind that it will take longer for the fluff to come together.
Storage Instructions
Store the marshmallow fluff in a sealed container for up to 2 weeks in a cool, dark place.
Keep in mind that this fluff does set at room temperature, but all you have to do is add however much you want to a microwave-safe dish and microwave for about 10 seconds for it to return to its original texture!
If you tried these Chocolate Espresso Marshmallow Fluff or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Other Gluten-Free Marshmallow Recipes…
Chocolate Espresso Marshmallow Fluff
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Ingredients
- 1 tbsp gelatin
- ¾ cup water, divided
- 1 cup honey
- 2 tbsp cocoa powder
- 2 tsp espresso powder
- 1 tsp vanilla extract
Instructions
- Using the bowl of a stand mixer (see notes for hand mixer method) add 1/4 cup of water to the base, and then sprinkle over 1 tbsp of gelatin. Set aside to allow to harden. Add the whisk attachment to the stand mixer for later.
- Using a medium stainless steel pot, combine 1/2 cup of water with 1 cup of honey. Set the pot over medium-high heat and heat until it reaches 240 F (use a candy thermometer to check the temperature).
- Close the stand mixer and slowly (and carefully) pour the water and honey mixture into the stand mixer as you increase the speed to high speed. Whip the mixture for 6-8 minutes. The mixture should start to get thick.
- Add the cocoa powder, vanilla extract and espresso powder. Whip for another 2-3 minutes or so, or until the mixture is very thick like marshmallow fluff!
- Spoon the fluff into a large glass container. Store in a cool dry place for up to two weeks, and enjoy as a dip with graham crackers, a filling for whoopie pies, etc.
