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Dark-Chocolate Greek-Yoghurt Marshmallow Bites

These light, creamy marshmallow bites combine a soft vanilla yoghurt centre with a crisp dark-chocolate shell. They taste indulgent, but they contain considerably more protein and less added sugar than conventional chocolate-covered marshmallows. The texture falls somewhere between a fluffy marshmallow and a delicate vanilla mousse. Serve them chilled with raspberries or strawberries for a beautiful, satisfying dessert.

Ingredients:

For the marshmallow centre

250g thick Greek yoghurt or Skyr containing live cultures
15g powdered gelatine
60ml cold water
2 tablespoons honey or maple syrup
1 teaspoon vanilla extract
A small pinch of salt

For the chocolate shell

120g dark chocolate, ideally containing 70% cocoa
1 teaspoon coconut oil, optional
1 tablespoon finely chopped pistachios or hazelnuts, optional
Fresh raspberries or strawberries, optional

Instructions:

Line a small loaf tin or approximately 15cm square container with baking paper.
Pour the cold water into a small bowl. Sprinkle the gelatine evenly over the surface and leave it for 5–10 minutes. It will absorb the water and develop a thick, jelly-like consistency.
Warm the gelatine gently in a small saucepan or microwave it for a few seconds at a time until completely dissolved. Do not allow it to boil.
Place the Greek yoghurt, honey or maple syrup, vanilla and salt in a large mixing bowl.
Begin whisking the yoghurt mixture with an electric mixer. Slowly pour in the warm dissolved gelatine while continuing to whisk.
Whisk for 3–5 minutes, until the mixture becomes lighter, aerated and slightly increased in volume.
Pour the mixture into the prepared container and smooth the top. Refrigerate for at least three hours, or until completely set.
Lift the set marshmallow mixture out of the container and cut it into 16 evenly sized squares.
Place the squares in the freezer for 20–30 minutes. They should become very cold and firm but should not be frozen solid. This makes them easier to coat.
Break the dark chocolate into a heatproof bowl. Add the coconut oil, if using, and melt gently over a pan of barely simmering water or in short bursts in the microwave.
Using two forks, dip each chilled marshmallow square into the melted chocolate. Allow the excess chocolate to drip back into the bowl.
Place the coated bites on baking paper. Sprinkle with chopped pistachios or hazelnuts before the chocolate sets.
Refrigerate until the chocolate is firm. Serve chilled, preferably with a few fresh berries.

Makes: 16 bites
Preparation: 25 minutes
Chilling: 3–4 hours
Storage: Up to four days in the refrigerator

Why it is good for you

Live yoghurt cultures

Greek yoghurt or Skyr can contain live bacterial cultures that support a diverse gut microbiome. Check the packaging for phrases such as “live cultures” or the names Lactobacillus, Bifidobacterium or Streptococcus thermophilus.
The yoghurt is not heated in this recipe, so its live cultures are better protected. The completed bites must still be kept refrigerated.

More protein than ordinary marshmallows

Greek yoghurt and gelatine both contribute protein. Protein supports the maintenance of muscles and also makes a dessert feel more satisfying.
Gelatine supplies collagen-related amino acids, although it is not a complete protein and should not be considered a treatment for digestive or joint problems.

Less added sugar

Traditional marshmallows are primarily made from sugar and syrup. This recipe uses only two tablespoons of honey or maple syrup across 16 portions.
Dark chocolate still contains sugar, but its strong flavour means that a relatively thin coating provides plenty of satisfaction.

Cocoa polyphenols

Dark chocolate contains naturally occurring cocoa polyphenols. These plant compounds have antioxidant properties and interact with the bacteria living in the digestive system.
Choosing chocolate containing approximately 70% cocoa provides a good balance between cocoa content and sweetness.

A better dessert for the gut

Live yoghurt provides probiotic cultures, while berries served alongside the bites contribute fibre and plant polyphenols. The dessert itself contains only a modest amount of fibre, so adding raspberries or strawberries makes it more nutritionally complete.

Approximate calories

The figures will vary according to the yoghurt, chocolate and sweetener used.

Per bite:

Calories: approximately 65–70
Protein: approximately 3g
Carbohydrates: approximately 6–7g
Fat: approximately 3–4g
Fibre: approximately 0.5–1g

A serving of two bites contains approximately 130–140 calories.

Should we count the calories

Calories tell us how much energy a food provides, but they do not describe its complete nutritional value.

Two foods containing the same number of calories can affect the body very differently. These marshmallow bites provide protein, live yoghurt cultures and cocoa polyphenols. An equivalent number of calories from an ordinary sugar-based sweet may provide very little protein or other nutritional value.

This does not mean calories are irrelevant. Dark chocolate remains energy-dense, and nutritious ingredients can still contribute to weight gain when eaten in excessive quantities. The more balanced approach is to consider:

The quality of the ingredients
Protein and fibre content
Added sugar
Portion size
How satisfying the food is
The overall balance of the diet

Enjoying one or two satisfying bites is more useful than fearing the calorie number—or assuming that a healthier dessert can be eaten without limit.
These are still a treat, but they are a thoughtfully made treat containing ingredients that provide more than sweetness alone.

Important notes

The bites contain dairy unless a suitable dairy-free live yoghurt is used. Gelatine is derived from animals and is not vegetarian.

Anyone with a milk allergy should use an appropriate dairy-free alternative. People with diabetes or those following a medically prescribed diet should account for the honey, maple syrup and chocolate within their individual dietary plan