Chocolate Marshmallow Fluff – like eating a chocolate marshmallow cloud with a spoon!
Fluffy, soft, airy, sweet, rich, & extra chocolatey…
It’s almost like a lighter version of whipped chocolate mousse.
This homemade chocolate marshmallow fluff recipe–which has NO corn syrup and can even be sugar-free–is based on my Vegan Marshmallow Fluff recipe and makes a fantastic frosting or whipped topping.
And it’s equally delicious if you want to eat it plain with a spoon.
After I took the pictures, I whipped it up a little longer, and it became even thicker and fluffier, with stiff chocolate marshmallow peaks!
Unlike many traditional marshmallow fluff recipes, there are no raw eggs here, meaning it is allergy-friendly, suitable for vegans, and it can be eaten raw.
You can also bake it into vegan chocolate meringues!
Feel free to change up the flavor by adding a little cinnamon, chili powder, or even some instant coffee once the chocolate marshmallow fluff is already whipped.
The ingredients might sound a little (okay, a lot) crazy.
And it often doesn’t get thick at all for the first few minutes or whipping… but then magically it transforms before your eyes into thick chocolate marshmallow fluff!
Chocolate Marshmallow Fluff
Ingredients
- 1 15 oz can no-salt chickpeas, chilled in the fridge
- 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
- *Edit: While most readers are reporting great results with the recipe, a few have said their fluff deflating after adding the cocoa. I've made the recipe three times and haven't encountered an issue, so I'm not sure what could have happened for them, but hopefully those few cases were just a fluke. Sometimes the mysterious science of baking can be frustrating!Open the can of beans. Drain only the watery part into either a stand mixer or large mixing bowl. You should get around 1/2 cup liquid. (Save the actual beans for another recipe. Need inspiration? Here are 50+ Recipes With Beans.) Add all ingredients except the cocoa and salt to the mixer or bowl. Beat with an electric mixer or in a stand mixer for 12-16 minutes. It'll probably look very thin for at least the first 9 minutes – Mine began to thicken around minutes 10-11, then it just kept getting thicker! Once thick, beat in the cocoa and salt for another minute. Leftovers can be covered and refrigerated. It separates overnight, but re-beating works well. (I don’t advise trying the recipe in a blender or without beaters, and black beans will work but yield a much thinner result.)View Nutrition Facts
Notes
Trending Right Now:
I used hand mixers. and mine whipped up in less than 5 minutes. But I separated the liquid and then refrigerated it. and it was salted.. I know you said to not use the salted.. but I like sweet and salty.. it certainly seems to work for me.. thanks for the recipe… I think it worked great.
This recipe was MAGIC! I am vegan, my mom is gluten free so this was perfect. I mixed everything using a kitchen aid stand mixer and had no problems at all. I did not experience the chocolate/salt issue that other are. Any recommendations on how to store this?
xoxo!!!!
Definitely refrigerator. You have to re-whip it to get it fluffy again after it sits for a while, but it doesn’t take as long to whip up the second time!
I used my kitchen aide mixer and got stiff peaks around 9-10 min, then added the cocoa and it remained stiff. Definitely recommend you don’t put it on any warm dessert lol. All I had was maple flavored honey for sweetener but next time I’ll probably try coconut sugar. I also only had cannelini bean juice and it tasted the same.
I sadly also have to report a failed attempt. Was wonderfully stiff (and cool) until I added the salt and cocoa powder. Now it’s soup… What kind of cocoa powder do you use?
Best wishes
This was so good!! I don’t know if it’s because I had the aquafaba sitting in the fridge for a few days or used 1/4 tsp (so a generous pinch) of cream of tartar .. or both .. but it thickened up for me within minutes. Ate some just like that as a mousse-type dessert and am baking some as meringues.
To think of all the aquafaba I wasted by just dumping it down the drain all these years ..
Loved this but my first try also deflated, next try just sifted the cocoa in much better. By the way I froze it and wow super delish. Just going to keep working for new ideas to use it.
Most recipes recommend either a liquid or a powdered (granular) sweetener…….is there anyway the deflating once adding the cocoa could have to do with which type of sweetener has been used? Which one do you use?