Hot Chocolate + Marshmallows
LET IT BE KNOWN: This is not for the chocolate averse. This is nothing but luxuriously rich and ultra dense hot chocolate lovers. If you’ve ever been to France and had their version of hot chocolate you know. This isn’t that super liquidy cup of sugar water you get when you order a hot chocolate in North America. This is a whole other ball game. Watch the video again and look at how the chocolate absolutely COATS anything you dip it into.
You’re not expected to finish the whole cup, or do I’m not judging, but one cup could easily be shared between two people. Now without further adieu, lets get into it:
Hot Chocolate Ingredients:
2 cups Whole milk
½ cup of Ghirardelli cocoa powder
½ cup of 70% dark baking chocolate
½ cup of brown sugar
Pinch of salt
Small pinch of ground cinnamon
1 tsp of instant coffee (optional)
2 tbs Heavy cream + 1 tbs cornstarch slurry (if you’d have heavy cream just use milk)
Chocolate shavings
1 small graham cracker
1 marshmallow
INSTRUCTIONS:
This is genuinely fool proof. Pour EVERYTHING except the heavy cream and cornstarch into a small pot and stir CONSTANTLY to avoid clumps of cocoa/chocolate.
Once warm, on the side combine your heavy cream and cornstarch into a smooth slurry and add to the pot and stir to combine until it seems like it’s half way to your preferred thickness.
It will thicken as it cools. Boom.
Marshmallow Ingredients (Stole from J. Weissman):
Dusting mixture:
1:1 corn starch/Powdered sugar
Gelatin bloom:
1/2 cup 120ml water
3 envelopes (22g) powdered gelatin flavor
A splash of any extracts of choice like rose water - I use almond extract optional
Sugar Syrup:
1.5 cups (330g) sugar
1.25 cups (385g) light corn syrup
1/2 cup (120ml) water
Small pinch salt
2 teaspoons (5g) vanilla extract
MARSHMALLOWS INSTRUCTIONS
Start by greasing a 9x9” baking pan with a neutral-tasting oil. Dust with potato starch/powdered sugar mixture.
In the bowl of a stand mixer, add water and mix with powdered gelatin until combined. Let sit.
In a medium-size pot, add granulated sugar, corn syrup, a pinch of salt, and water. Mix to combine.
Set over medium-high heat and bring to a light boil. Boil until 240F and immediately remove from heat.
In a stand mixer with the whisk attachment, whisk the gelatin a little bit on low speed before slowly streaming in the syrup mixture down the side of the bowl. Gradually increase speed until high.
Once on high speed continue streaming in the syrup until all is added. Keep whisking for 5 minutes.
Just before removing from the stand mixer, beat in vanilla extract until combined.
Immediately remove from the stand mixer and immediately pour into the dusted baking dish. Even out using damp hands.
Leave on the counter uncovered for 12 hours.
Powder the top with potato starch/granulated sugar mixture before prying the sides away using a spatula.
Place onto a lightly floured surface and cut with a gently oiled and powdered knife.
Sprinkle cut pieces with more potato starch/sugar mixture and toss in coate before serving or refrigerating.
