Hot Chocolate With Marshmallows Recipe

Name: Hot Chocolate With Marshmallows
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MARSHMALLOWS:; 2 packages (1/4 Oz. Size) Unflavored Powdered Gelatin; 2/3 cups Water, Divided; 1 cup Granulated Sugar; 2/3 cups Light Corn Syrup; 1/4 teaspoons Kosher Salt; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons To 3/4 Teaspoon Peppermint Extract; 8 drops To 10 Drops Red Food Color; FOR THE HOT CHOCOLATE:; 3 Tablespoons Cocoa Powder (preferably Dutch Process); 1/4 cups Boiling Water; 3 cups Whole Milk; 1 cup Heavy Cream; 4 teaspoons Dark Brown Sugar; 2 teaspoons Granulated Sugar; 1/4 teaspoons Kosher Salt; 8 ounces, weight Semisweet Or Bittersweet Chocolate, Finely Chopped; 1/2 teaspoons Vanilla Extract

Servings: persons

FOR THE MARSHMALLOWS:
2 packages (1/4 Oz. Size) Unflavored Powdered Gelatin
2/3 cups Water, Divided
1 cup Granulated Sugar
2/3 cups Light Corn Syrup
1/4 teaspoons Kosher Salt
1/2 teaspoons Vanilla Extract
1/2 teaspoons To 3/4 Teaspoon Peppermint Extract
8 drops To 10 Drops Red Food Color
FOR THE HOT CHOCOLATE:
3 Tablespoons Cocoa Powder (preferably Dutch Process)
1/4 cups Boiling Water
3 cups Whole Milk
1 cup Heavy Cream
4 teaspoons Dark Brown Sugar
2 teaspoons Granulated Sugar
1/4 teaspoons Kosher Salt
8 ounces, weight Semisweet Or Bittersweet Chocolate, Finely Chopped
1/2 teaspoons Vanilla Extract

1
For the marshmallows:
2
Grease an 8x8 inch pan, line with parchment and grease again. Lightly coat in powdered sugar, tapping out any excess.
3
Add gelatin to the bowl of a standing mixer fitted with a whisk attachment. Pour over 1/3 cup cold water and stir to combine. Allow to bloom for 5-10 minutes.
4
Combine sugar, corn syrup, salt and remaining 1/3 cup water. Whisk to combine and dissolve over medium heat. Once dissolved, increase heat to medium-high and boil until mixture reaches 240u00b0F.
5
With mixer on low, slowly pour sugar mixture into gelatin until combined. Increase speed to high and whip until white and fluffy, 15 minutes. Mix in vanilla extract. Add peppermint extract, 1/4 teaspoon at a time, until desired flavor achieved. I find 1/2 teaspoon of peppermint extract to be noticeable yet subtle, while 3/4 of a teaspoon is on the strong side.
6
Working quickly, transfer marshmallow mix to prepared pan, spread evenly and smooth top. Add drops of food color randomly around pan, and using a thin knife or skewer, swirl around to create red streaks and swirls. Gently tap and shake pan to flatten top. Allow to set up uncovered for 8 hours or overnight.
7
Grease a chef's knife and dust with powdered sugar. Transfer marshmallow block to a cutting board. Dust top with sugar. Cut into 1-inch cubes, cleaning and re-greasing knife between cuts as needed. Toss marshmallows into powdered sugar, dusting off any excess. Store in an airtight container at room temperature for up to 2 weeks.
8
For the hot chocolate:
9
After preparing marshmallows, make the hot chocolate. Dissolve cocoa powder in 1/4 cup of boiling water, whisking to combine.
10
Combine milk, cream, sugars and salt in a small pan. Bring to a simmer over medium heat. Reduce heat to low.
11
Place chopped chocolate in a bowl and ladle in just enough of warm milk mixture to cover. Allow to sit for 3-4 minutes. Whisk to combine. Transfer chocolate mixture and dissolved cocoa to pot and whisk until smooth. Remove from heat and stir in vanilla extract.
12
Transfer hot chocolate to mugs and top with marshmallows. Enjoy.

1046

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE MARSHMALLOWS:, 2 packages (1/4 Oz. Size) Unflavored Powdered Gelatin, 2/3 cups Water, Divided, 1 cup Granulated Sugar, and more.

Yes, Hot Chocolate With Marshmallows falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hot Chocolate With Marshmallows

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions