Torched Marshmallow Hot Chocolate
Ingredients
Marshmallow
- 50 ml water
- 100g caster sugar
- 160g honey
- 2 large egg whites
- ½ tsp cream of tartar
- ½ tsp vanilla extract
Hot Chocolate
- 500 ml full fat milk
- 120 ml double cream
- 80g 60% chocolate, finely chopped
- 1 tablespoon caster sugar
- 15g cocoa powder
- 1/4 teaspoon vanilla extract
- Pinch of salt
Special tools
Candy thermometer
Kitchen blowtorch
Preparation
Marshmallow Instructions:
First, make the marshmallow by warming the water, sugar, and honey in a medium saucepan.
Stir over medium heat until the sugar dissolves.
Bring the mixture to a boil over medium-high heat. Avoid stirring from this point onward, as it can cause sugar to crystallise and become grainy. Keep an eye on the temperature from now on.
Meanwhile, place the egg whites and cream of tartar in a very clean stand mixer bowl (if it isn't thoroughly clean, the eggs might not whip properly). Whip until soft, thick peaks form.
When the sugar syrup reaches 240°F, remove the saucepan from the heat. Have your egg whites ready!
With the mixer on medium speed, carefully and slowly pour the hot sugar syrup into the egg whites in a thin, steady stream, running it down the side of the bowl.
Increase the mixer speed to medium-high and continue whipping.
Whip for 7-8 minutes, or until the mixture is very thick, glossy, and forms stiff peaks.
Add the vanilla extract and whip on low speed until just combined.
Fill a piping bag and pipe a thick rim along the top of your mug.
Hot Chocolate Instructions:
In a medium saucepan over medium-low heat, gently warm the milk and cream. Stir frequently to prevent scorching.
Add the finely chopped dark chocolate, sugar, and any cocoa powder to the warm milk mixture.
Whisk continuously until the chocolate is completely melted and the mixture is smooth.
Reduce the heat to low and continue to simmer the hot chocolate gently, stirring occasionally, until it reaches your desired thickness.
Pour the hot chocolate into your marshmallow-rimmed mug. Torch the marshmallow and enjoy!
French Hot Chocolate
Ingredients
- 360ml full fat milk
- 120ml double cream
- 10 grams icing sugar
- 225 grams dark chocolate (at least 70% cocoa), finely chopped
Method
In a medium saucepan over medium-low heat, gently warm the milk and cream.
Stir constantly to prevent scorching.Do not let the mixture boil. You want it to be hot, but not bubbling.
Whisk the icing sugar into the warmed milk and cream. Continue stirring until it is completely dissolved.
Reduce the heat to low.
Add the finely chopped chocolate to the milk mixture. Stir continuously until the chocolate is completely melted and the hot chocolate is smooth and thick.
Continue to heat the hot chocolate over low heat, stirring frequently, until it reaches your ideal thickness (the longer you simmer it, the thicker it will become).
To Finish
Pour the French hot chocolate into a classy cup with a saucer and a teaspoon alongside.Serves two.
Frozen Hot Chocolate
Ingredients
- 110g good quality dark chocolate, chopped (at least 70%)
- 30g cocoa powder
- 30g caster sugar
- 350 ml full fat milk
- 1 tsp vanilla extract
Toppings
- Whipped cream
- Shaved dark chocolate
- A kitsch striped straw
Method
First, chill 2 sundae cups or bowls in the freezer
In a saucepan over low heat, or in a double boiler / bain marie, melt the chopped chocolate, stirring constantly until smooth.
Whisk in the cocoa powder and sugar until well combined.
Slowly pour in half of the milk, whisking continuously until the mixture is smooth.
Remove from heat, and slowly stir in the remainder of the milk, and allow the mixture to cool to room temperature.
then choose your adventure…
The labour and time intensive way that will get you a garnita-like texture:
Pour into a freezer-safe dish (shallow is best) and place in the freezer for 30 minutes. After this chilling time, scrape the mixture with a fork to create icy crystals.
Repeat every 30 minutes until the entire mixture is a consistent texture (about 3 hours in total)
Or the easy fast way
Blend the cooled chocolate mixture with 2 mugfuls of ice, until smooth. You can use an immersion blender, a food processor or a blender.
To Finish
Spoon into your chilled sunday cups or bowls. Pile high with whipped cream, top with chocolate shavings and garnish with a striped straw. Enjoy! Serves two.