Hot Chocolate with Homemade Marshmallows
This recipe delivers pure winter bliss: soft, pillowy marshmallows made from scratch paired with a luxuriously thick hot chocolate. The marshmallows are light, fluffy, and customizable with flavors like vanilla, peppermint, or strawberry, while the hot chocolate boasts a silky blend of milk and dark chocolate and is finished with a hint of espresso for a grown-up twist.
Equipment
- stand mixer
- baking tray
Ingredients
For the marshmallows:
- 3 tablespoons granulated gelatin
- 2 cups sugar
- 1 tsp lemon juice
- ¼ cup water
- ½ cup water
- 1 pinch of salt
- 1 tsp vanilla extract
For the hot chocolate:
- 2 cups milk
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- ½ cup dark chocolate chips
- 2 heaped tsp Dutch processed cacao
- 2 tsp cornstarch
- 1 shot of espresso coffee optional
Instructions
For the Marshmallows:
- Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
- Bloom the gelatin: In the bowl of a stand mixer, place the gelatin and ¼ cup (60 ml) of water. Let sit for about 10-15 minutes to bloom.
- Make the syrup: In a saucepan, combine the sugar, lemon juice, ½ cup (120 ml) of water, and salt. Stir until the sugar dissolves, then let it simmer without stirring. Boil on medium-high heat for about 10 minutes, or until the syrup reaches 119°C (246°F) on a kitchen thermometer.
- Tip: If you don’t have a thermometer, drop a small amount of the syrup into cold water. If it hardens immediately, the correct temperature has been reached.
- Combine the syrup and gelatin: With the mixer on low speed and using the whisk attachment, start mixing the bloomed gelatin. Slowly pour the hot syrup into the gelatin in a steady stream.
- Whip the marshmallow mixture: Increase the mixer speed to high and beat for 7-10 minutes until the mixture becomes fluffy and holds its shape. Halfway through, add the vanilla extract.
- Transfer to the pan: Work quickly, as the mixture will start to get sticky. Pour the marshmallow mixture into the prepared pan and level it with an oiled spatula.
- Top and set: Sprinkle with chopped chocolate (white, milk, or dark) or crushed candy canes. Let the marshmallows set at room temperature for at least 8 hours, or preferably overnight.
For the Hot Chocolate:
- Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
- Prepare the cocoa paste: In a small bowl, mix the Dutch-processed cocoa powder and cornstarch. Add a few tablespoons of hot milk to the mixture and stir to form a smooth paste.
- Melt the chocolate: Add the milk chocolate and dark chocolate chips to the hot milk and stir until fully melted. Then whisk in the cocoa and cornstarch paste.
- Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
- Optional espresso shot: For an adult version, stir in a shot of espresso coffee.
Notes
- You can flavor the marshmallows further by adding 1 teaspoon of strawberry, orange, or peppermint extract along with the vanilla.
Tried this recipe?Let us know how it was!