The recipes in this blog post were taken from two different recipes found on the Internet but I think they work really well together. I used 74% dark chocolate, so when the marshmallows melted into the hot chocolate it brought out a lovely sweetness that slightly counteracted its richness. Although I can’t really take full credit for either, it’s so easy to play with flavours in both elements of the recipe. For example, mint extract would work really well in the marshmallows or you could even add some chilli to the hot chocolate in order to bring in a different kind of warmth. However, I’ll warn you now a small cup will do even though it is pretty delicious (if I do say so myself). Even my sweet tooth couldn’t handle a lot! Links to the recipes I used can be found below.
Dark Hot Chocolate with Orange Marshmallows (makes about 3 cups of hot chocolate and lots of marshmallows)
For the Marshmallows:
- 455g granulated sugar
- 1 tbsp liquid glucose
- 9 sheets of gelatine
- 2 egg whites
- 1 tsp orange extract
- Icing sugar
- Corn flour
For the Hot Chocolate:
- 50g Dark Chocolate
- 75ml Double Cream
- 300ml Semi-skimmed Milk
- To make the marshmallows, soak the sheets of gelatine in 140ml cold water.
- Whip the egg whites in a separate bowl until they form stiff peaks.
- Melt the sugar with the liquid glucose and 200ml water. You will need to bring this to the boil until it reaches 127C on a sugar thermometer.
- When the sugar has reached this temperature, carefully add the gelatine leaves and the water. This will begin to bubble so keep an eye on it. Transfer to a metal jug.
- Start whisking the egg whites again and, while doing this, gradually start to pour the sugar syrup into the mix along with the orange extract. Once it has all been added, continue to whisk for another 5-10 minutes until the mixture is thick, glossy and holds it shape on the whisk.
- Oil a baking tray and coat with a sieved mixture of the corn flour and the icing sugar. When you have done this, spoon in the marshmallow mix and spread the mixture until the surface is even.
- Leave for at least an hour to set.
- Once it has set, coat your work surface with more of the icing sugar and corn flour mix. Turn your marshmallow out and coat the exposed surface in this mix.
- Then cut your marshmallows into the desired size and coat each edge in the mix as well. Then they are ready to go!
- To make the hot chocolate, gently bring all the ingredients to the boil in a saucepan, whisking occasionally in order to make sure it is smooth and to stop a skin from forming.
- When boiling, pour into cups and top with the marshmallows and grate some chocolate on top if you have any spare. If the chocolate is a bit too rich, you could maybe try stirring in a pinch of sugar.