Homemade Marshmallow Bears Coated in Chocolate
Homemade Marshmallow Bears Coated in Chocolate is a medium French recipe that serves 24. 66 calories per serving. Recipe by Ludo's Workshops on YouTube.
Prep: 2 hrs 7 min | Cook: 20 min | Total: 2 hrs 47 min
Cost: $9.10 total, $0.38 per serving
Ingredients
- 100 g Covering milk chocolate (pistoles) (For optimal shine and crunch)
- 60 g Water (For the syrup)
- 25 g Glucose syrup (Adds softness to the marshmallow)
- 9 g Sheet gelatin (bloom 200) (Hydrated 15‑20 min in cold water)
- 225 g White sugar
- 1.5 Vanilla bean (Split, scrape the seeds)
- 60 g Egg whites (About 2 whites, at room temperature)
- 1 c. à soupe Cornstarch (To dust the baking sheet (optional))
Instructions
Prepare the chocolate shells
Melt the 100 g of milk chocolate in the microwave at 800 W in 20‑30 s intervals, stirring between each burst until completely liquid.
Time: PT5M
Form the first chocolate layer
Pour the melted chocolate into the silicone mold cavities, tap the mold on the work surface to bring up air bubbles, then remove excess with a spatula or brush.
Time: PT5M
Set the shells
Allow the shells to solidify at room temperature (or 10 min in the refrigerator if in a hurry).
Time: PT10M
Hydrate the gelatin
Soak the gelatin sheets (9 g) in a large bowl of cold water for 15‑20 minutes to soften.
Time: PT20M
Prepare the syrup
In a saucepan, combine 60 g water, 225 g sugar and 25 g glucose. Heat over medium heat, stirring until reaching 130 °C (use the thermometer).
Time: PT10M
Temperature: 130°C
Whip the egg whites
In the mixer bowl, pour the 60 g of room‑temperature egg whites, add the seeds from the 1.5 vanilla bean(s) and whisk on medium speed until the mixture becomes foamy.
Time: PT5M
Incorporate the hot syrup
Stream the hot syrup along the sides of the bowl while continuing to whisk the whites. Once the mixture is homogeneous, add the drained gelatin and keep whisking until a fluffy, slightly warm texture is achieved.
Time: PT5M
Transfer the marshmallow to a piping bag
Transfer the marshmallow into a piping bag fitted with a plain tip.
Time: PT2M
Pipe the marshmallow into the shells
Fill each chocolate shell halfway, without exceeding the edge, then smooth lightly with a spatula.
Time: PT10M
Let the marshmallow set
Let the bears rest at room temperature for 60 minutes so the marshmallow firms slightly.
Time: PT60M
Melt the chocolate for the top layer
Melt the remaining milk chocolate (about 50 g) in the microwave as in step 1.
Time: PT5M
Cover the bears with chocolate
Pour the melted chocolate over the top of each bear, spread with a palette to form a thin, even layer.
Time: PT5M
Cool the bears
Place the molds in the refrigerator for 45 minutes so the top layer fully crystallizes.
Time: PT45M
Unmold the bears
Gently invert each mold and lift the bears out carefully. Handle with care as the chocolate shell is very thin.
Time: PT5M
Nutrition Facts
- Calories
- 66
- Protein
- 0.3 g
- Carbohydrates
- 12.5 g
- Fat
- 1.3 g
- Fiber
- 0 g
Dietary info: Vegetarian, Gluten‑free, low-carb, low-calorie, very-low-calorie, low-fat
Allergens: Milk, Egg
Ingredient Substitutions
- Instead of Covering milk chocolate (pistoles): Quality milk chocolate, Dark chocolate, White chocolate
- Instead of Glucose syrup: Corn syrup, Liquid honey (alters flavor)
- Instead of Sheet gelatin (bloom 200): Powdered gelatin (1/3 the weight), Agar‑agar (different texture)
- Instead of White sugar: Cane sugar, Coconut sugar (alters flavor)
- Instead of Vanilla bean: Vanilla extract, Vanilla powder
- Instead of Egg whites: Pasteurized egg whites, Aquafaba (different texture)
- Instead of Cornstarch: Rice flour
Equipment Needed
- Microwave (800 W)
- Heat‑resistant bowl (glass or Pyrex)
- Silicone spatula
- Silicone bear‑shaped molds
- Kitchen thermometer
- Electric mixer (or hand whisk)
- Piping bag with plain tip
- Palette or flat spatula
- Saucepan
- Refrigerator (optional)
Critical Steps — Do Not Skip
- Do not exceed 38‑40 °C when melting chocolate in the microwave.
- Reach exactly 130 °C for the syrup to achieve the proper texture.
- Incorporate the hot syrup into the whites while whisking to avoid curdling.
- Use the marshmallow still warm when piping for good flow.
- Allow the chocolate to fully crystallize before unmolding.
Chef Tips from the Video
- Use couverture chocolate with a good cocoa butter percentage for a shiny, crisp shell.
- For a richer flavor, add a pinch of sea salt to the melted chocolate.
- If you don’t have bear‑shaped molds, any other small silicone mold works perfectly.
Troubleshooting
The chocolate becomes grainy or lacks shine.
Check that the temperature did not exceed 40 °C during melting. Gently remelt in the microwave with short intervals and stir constantly.
The marshmallow is too firm and does not pipe.
Ensure the syrup reached 130 °C and the marshmallow remains warm (≈30 °C). Slightly reheat the bowl in a water bath.
The bears stick to the molds.
Make sure the first chocolate layer is thin and fully solidified before piping the marshmallow. Lightly dust the mold with cornstarch if needed.
Storage
Refrigerator: Store in an airtight container in the refrigerator for 3‑4 days.
Freezer: Can be frozen for 1 month, but the marshmallow texture may become slightly firmer.
Room temperature: At room temperature, the bears stay fresh for 1‑2 days, after which the chocolate may soften.
Make-Ahead Tips
- Prepare the chocolate shells the day before and keep at room temperature.
- The marshmallow can be piped and allowed to set before adding the top chocolate layer.
- Store the unmolded bears in an airtight container in the refrigerator.
Last updated: August 20, 2026
