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:
Sorry if this is tmi, but when I don’t fully rinse beans from the can I get crazy insane gas. The idea of using the actual liquid from the can terrifies me. Am I the only one with this issue?? Maybe it has to do with what is actually in the can? I’m not sure…. It’s frustrating.
The best way to eat beans is to soak them first for 24 hours, exchange that water a few times and then cook them. Only then you can use the cooking water and you should have less trouble with gas. And yay for aquafaba! The first thing I made with it was chocolate fluff to reminisce my chocolate mousse days. 😀
Hi, my mom had the same problem. Yet, I’m not sure her solution will work with this. Baking soda.
Unless this could sub for the salt ( I doubt it ) it’s a no go. Have you tried mint & ginger tea after a meal? Sorry you have this problem: I know my mom suffered intestine pain too. It’s definitely not a joke.
Try taking a Beano tablet first. It really works.
I definitely need to watch my portions of both beans and bean-liquid. If you can’t tolerate unrinsed beans, then definitely don’t eat these desserts. I know I’m going to struggle tonight, because we whipped up some hummus for lunch, and then used the leftover bean water for brownies and this fluff. But all 4 of us are eating it, and we are in qurantine, so we will all suffer together and not subject any outsiders to our.. ahem… musical fruit concert :-D.
Oh my god this looks so good! I can’t believe you make it with chickpeas. Definitely need to try this.
http://www.sprinklesandsaturdays.com
I may have just gotten a little over excited, haha. I read chocolate and fluff then healthy. Yeah, I squeaked! I’ve pinned this for later.
Woah. Katie.
This is gold.
Pure, chocolate-ie, liquid, gold.
You are amazing.
I love that you made a marshmallow fluff out of aquafaba!! So genius!! 😀
WOW! Looks amazing!
Izzy | https://plantbasedizzy.wordpress.com/
Have you experimented at all with other uses of chickpea liquid (or Aquafaba as its becoming known as)? I made a decent mug cake, I probably needed more liquid in my protein wrap and it made a very good vegan Buffalo sauce but I’d love to see your takes on it.
OMG this is literally in my mixer right now and I cannot believe how delicious it is! Mine fluffed up even quicker than the recipe says (I had the mixer on high). I’m not telling my man what it’s made of until he tries it. He will never guess.
Holy mother of all that is good in life! LOL This is chocolate gold! Cant wait to try this recipe! I dont have a stand mixer but would a hand mixer do?
Probably not, but try it and let us know how it works.
I’ve made the plain fluff with a handmixer, just requires a bit more arm work 😛
Oh, this would be the perfect match for fresh fruit or as a light mousse.
I know many people have had trouble with cocoa powder/chocolate whilst making aquafaba meringues and marshmallow fluff in the past, so I was surprised to find that you used it here. Have you tried making meringues with this recipe?