Chocolate Marshmallow Fluff – like eating a chocolate marshmallow cloud with a spoon!
Fluffy, soft, airy, sweet, rich, and intensely chocolatey, this homemade chocolate marshmallow fluff tastes like a lighter whipped chocolate mousse. It makes a fantastic frosting or a whipped topping, and is equally delightful eaten straight from a spoon.
This recipe contains no corn syrup and can even be made sugar-free. It’s adapted from a vegan marshmallow fluff base and is allergy-friendly since there are no raw eggs, making it suitable for vegans and safe to eat raw.
Whip it a little longer and it becomes even thicker with stiff chocolate peaks — perfect for piping or using as a stable frosting. You can also bake spoonfuls into vegan chocolate meringues.
You can vary the flavor after whipping by folding in a pinch of cinnamon, a touch of chili powder, or a little instant coffee for depth. The ingredients may seem unusual, and the mixture can stay thin for many minutes while whipping, but it often turns thick and glossy suddenly — the transformation is part of the fun.
The recipe is forgiving but has a few tips: use chilled liquid from a can of no-salt chickpeas (aquafaba) and beat it thoroughly with a mixer. Sometimes the fluff can separate overnight in the fridge; simply re-beat to revive the texture. I don’t recommend using a blender or skipping the beaters. Black beans can be used but tend to yield a thinner result.
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Chocolate Marshmallow Fluff
Ingredients
- 1 15 oz can no-salt chickpeas, chilled in the fridge (reserve the beans for another use)
- Optional pinch cream of tartar (for stabilization)
- 1/3 cup agave or honey, OR 1/2 cup fine sugar or xylitol
- 1/4 tsp pure vanilla extract
- 2 tbsp cocoa powder
- 1/16 tsp salt — important
Instructions
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Note: Most readers report great results, though a few have experienced deflation after adding cocoa. I have not encountered that issue after several attempts, so it may be an isolated problem.
Open the can of chickpeas and drain only the watery part (aquafaba) into a stand mixer bowl or a large mixing bowl. You should have roughly 1/2 cup of liquid. Save the chickpeas for another recipe.
Add the aquafaba, sweetener of choice, vanilla, and (optional) cream of tartar to the mixer. Beat with an electric mixer or in a stand mixer for 12–16 minutes. The mixture will likely remain thin for the first 9–11 minutes, then begin to thicken and become glossy. Once it’s thick, beat in the cocoa and salt for an additional minute.
Store leftovers covered in the refrigerator. Separation can occur overnight; simply re-beat to restore the texture. Avoid using a blender — beaters are needed for proper aeration. If using black beans instead of chickpeas, expect a thinner result.
View Nutrition Facts on the original recipe source if desired.
Notes
Also try this recipe as a base for vegan chocolate mousse or use it to frost cakes and cupcakes. Adjust sweetener to taste and experiment with flavors like coffee, cinnamon, or a pinch of chili for a unique twist.
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