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Hot Chocolate with Homemade Marshmallows

This recipe delivers pure winter bliss: soft, pillowy marshmallows made from scratch paired with a luxuriously thick hot chocolate. The marshmallows are light, fluffy, and customizable with flavors like vanilla, peppermint, or strawberry, while the hot chocolate boasts a silky blend of milk and dark chocolate and is finished with a hint of espresso for a grown-up twist.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs 10 mins
Total Time
8 hrs 50 mins
Servings: 3 servings
Course: Dessert , Drinks
Cuisine: International

Ingredients

For the marshmallows:
  • 3 tablespoons granulated gelatin
  • 2 cups sugar
  • 1 tsp lemon juice
  • ¼ cup water
  • ½ cup water
  • 1 pinch of salt
  • 1 tsp vanilla extract
For the hot chocolate:
  • 2 cups milk
  • 1 tsp vanilla extract
  • 1 cup milk chocolate chips
  • ½ cup dark chocolate chips
  • 2 heaped tsp Dutch processed cacao
  • 2 tsp cornstarch
  • 1 shot of espresso coffee optional

Instructions

For the Marshmallows:
    Cup of Yum
  1. Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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:
  1. Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
  2. 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.
  3. 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.
  4. Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
  5. 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.