Hot Chocolate with Homemade Marshmallows

And if you’re making marshmallows, you might as well make yourself a nice cup of Italian hot chocolate. The perfect pair! Fluffy, melt-in-your-mouth marshmallows are topped with crushed candy canes or chocolate for a festive twist, while the rich, velvety hot chocolate combines milk and dark chocolate with a hint of cocoa.

Perfect for warming up during chilly days, this recipe is a delightful combination of comfort and decadence—ideal for sharing with loved ones or savoring on your own. It also makes for a great holiday treat!

Enjoy!

Equipment

• stand mixer
• baking tray

For the Marshmallows:

• Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
• Bloom the gelatin: In the bowl of a stand mixer, place the gelatin and ¼ cup (60 ml) of water. Let sit for about 10-15 minutes to bloom.
• Make the syrup: In a saucepan, combine the sugar, lemon juice, ½ cup (120 ml) of water, and salt. Stir until the sugar dissolves, then let it simmer without stirring. Boil on medium-high heat for about 10 minutes, or until the syrup reaches 119°C (246°F) on a kitchen thermometer.
• Tip: If you don’t have a thermometer, drop a small amount of the syrup into cold water. If it hardens immediately, the correct temperature has been reached.
• Combine the syrup and gelatin: With the mixer on low speed and using the whisk attachment, start mixing the bloomed gelatin. Slowly pour the hot syrup into the gelatin in a steady stream.
• Whip the marshmallow mixture: Increase the mixer speed to high and beat for 7-10 minutes until the mixture becomes fluffy and holds its shape. Halfway through, add the vanilla extract.
• Transfer to the pan: Work quickly, as the mixture will start to get sticky. Pour the marshmallow mixture into the prepared pan and level it with an oiled spatula.
• Top and set: Sprinkle with chopped chocolate (white, milk, or dark) or crushed candy canes. Let the marshmallows set at room temperature for at least 8 hours, or preferably overnight.

For the Hot Chocolate:

• Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
• Prepare the cocoa paste: In a small bowl, mix the Dutch-processed cocoa powder and cornstarch. Add a few tablespoons of hot milk to the mixture and stir to form a smooth paste.
• Melt the chocolate: Add the milk chocolate and dark chocolate chips to the hot milk and stir until fully melted. Then whisk in the cocoa and cornstarch paste.
• Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
• Optional espresso shot: For an adult version, stir in a shot of espresso coffee.

Notes

• You can flavor the marshmallows further by adding 1 teaspoon of strawberry, orange, or peppermint extract along with the vanilla.

Related: Chocolate Souffle w/ Bitter Chocolate Sauce & Whipped Cream