Heart-stopping hot chocolate with chocolate marshmallows
Inspired by New York’s City Bakery’s famous hot chocolate, which is so intense it’s served in shots.
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Serves
6
| Hot chocolate |
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320 ml
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milk
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320 ml
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pouring cream
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300 gm
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dark chocolate (64% cocoa solids), finely chopped
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To serve:
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chocolate liqueur
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To serve:
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Dutch-process cocoa
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| Chocolate marshmallows |
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20 gm
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powdered gelatine
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330 gm (2 cups)
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white sugar
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100 ml (2/3 cup)
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corn syrup (see note)
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1 tsp
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vanilla extract
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50 gm
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Dutch-process cocoa
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120 gm (¾ cup)
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pure icing sugar
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70 gm (¼ cup)
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cornflour
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1
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For marshmallows, place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C on a sugar thermometer. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat. Marshmallows will keep for up to a week in an airtight container.
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2
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Combine milk and cream in a heavy-based saucepan and bring to a simmer over low heat. Add chocolate and stir continuously until melted and smooth. Divide among heatproof cups, add liqueur to taste, scatter with cocoa and serve with marshmallows.
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Note Corn syrup is available from health food stores and supermarkets.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles