DELUXE HOT CHOCOLATE WITH MARSHMALLOWS
A real treat for chocolate lovers - use 70% cocoa solids or milk chocolate depending on how chocolately you and the kids like it
Provided by Lesley Waters
Categories Drink, Treat
Time 10m
Yield Makes 4 mugs or 6 cups
Number Of Ingredients 3
Steps:
- Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.
Nutrition Facts : Calories 437 calories, Fat 33 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.19 milligram of sodium
HOT CHOCOLATE WITH HOMEMADE ESPRESSO MARSHMALLOWS
Come in from the cold and sip on this creamy and warm hot chocolate with an added espresso pick-me-up. For an indulgent treat, try making these light, fluffy and delicious homemade espresso marshmallows. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Beverages
Time 1h35m
Yield 20 marshmallows, 4 serving(s)
Number Of Ingredients 12
Steps:
- For the marshmallows:.
- Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil.
- If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.
- Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.
- Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.
- Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.).
- For the hot chocolate:.
- Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.
Nutrition Facts : Calories 72.6, Fat 7.6, SaturatedFat 4.7, Sodium 3.5, Carbohydrate 4.3, Fiber 2.4, Sugar 0.1, Protein 1.9
HOT COCOA AND HOMEMADE MARSHMALLOWS
Steps:
- Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows.
- In a medium sized saucepan soak the gelatin in the cold water. After the gelatin has softened, approximately 10 minutes, add the regular sugar and then gently dissolve over low heat, approximately 8 minutes. Remove from the heat and allow to cool to room temperature.
- In a mixer, beat the egg whites until stiff peaks and then fold in the sifted confectioners' sugar. While the mixer is on low, slowly pour in the cooled gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
- Line an 8 by 8-inch baking dish with high sides with foil, grease slightly with butter, and coat with confectioners' sugar. Alternatively, you can use a baking sheet, but the marshmallows will not be as tall. Pour marshmallow mixture in and top with more sifted confectioners' sugar. Leave out overnight or for at least 3 hours to set. The marshmallow should be light and spongy when set.
- Loosen marshmallow from edges of tray and invert onto a large cutting board. Peel off foil and use a large knife to cut the marshmallows into cubes. Dredge each piece in confectioners' sugar.
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