Serves 1
Directions
- 1To make whipped cream, beat 2 cups of cold, heavy whipping cream vigorously in a bowl.
- 2Gradually add 3 tablespoons of sugar while continuing to beat the cream until it thickens to a soft peak consistency.
- 3Add 2 teaspoons of vanilla bean paste and gently whisk it in without introducing too much air.
- 4Transfer the whipped cream to a piping bag with a star tip and keep it cold.
- 5To make marshmallows, add 0.5 cup of water to the bowl of a stand mixer or a large bowl if using a hand blender.
- 6Sprinkle 3 packets of unflavored powdered gelatin over the water and let it hydrate without stirring.
- 7In a small sauce pot, combine 1.5 cups of sugar, 1.25 cups of light corn syrup, and 0.5 cup of water.
- 8Stir these ingredients together until homogeneous, ensuring no dried sugar remains at the bottom.
- 9Set the pot over medium heat, add a tiny pinch of salt, and bring to a boil.
- 10Cook the syrup until it reaches 240°F, then remove from heat.
- 11Carefully transfer the hot sugar syrup to the bloomed gelatin in the stand mixer bowl.
- 12Start the mixer on low speed and slowly drip the sugar syrup down the side of the bowl.
- 13Once the gelatin starts to melt and emulsify, increase the speed to medium, continuing to pour the syrup.
- 14Increase to high speed while slowly adding the remaining syrup.
- 15Beat the mixture for a few minutes until it is thick, creamy, white, and holds a light soft peak.
- 16Lower the mixer speed to medium and add 2 teaspoons of vanilla extract.
- 17Prepare a baking sheet by spraying it lightly with oil, then place parchment paper on top and lightly spray the parchment.
- 18Dust the parchment paper generously with a mixture of equal parts potato starch and powdered sugar.
- 19Scoop the marshmallow mixture into a large piping bag and pipe thin lines across the baking sheet to create mini marshmallows.
- 20Dust the piped marshmallows lightly with the starch mixture.
- 21Let the marshmallows sit at room temperature for at least 4 hours, ideally 5 hours, or overnight.
- 22Once rested, roll the marshmallows back and forth to coat the edges with starch.
- 23Dust a knife with starch and cut the marshmallow strips into 0.5-inch segments.
- 24Toss the cut marshmallows together to coat them in starch.
- 25For the easy hot chocolate mix, combine 1 cup of cocoa powder, 1 cup of powdered sugar, 0.25 cup of light brown sugar, and 0.5 teaspoon of fine sea salt in a bowl.
- 26Carefully whisk the ingredients together.
- 27Store the cocoa mix in an airtight container.
- 28To make easy hot chocolate, mix 0.25 cup of the cocoa mix with 1 cup of hot milk.
- 29For the ultimate hot chocolate, thinly chop 1 lb of 60 to 70% dark chocolate.
- 30In a sauce pot, combine 3.5 cups of whole milk, 0.25 cup of heavy whipping cream, 0.25 cup of sugar, 0.5 teaspoon of salt, and 1 teaspoon of vanilla paste.
- 31Heat the mixture over medium heat, whisking to dissolve the sugar, until steamy and hot but not boiling.
- 32Remove from heat and add all the chopped chocolate, shaking to distribute evenly.
- 33Let the mixture sit for about 2 minutes, then whisk until fully melted and combined.
- 34If not fully melted, place on low heat and stir frequently, being careful not to boil.
- 35For an extra smooth texture, use an immersion blender or pass the hot chocolate through a fine mesh strainer.
- 36Serve the hot chocolate with a generous dollop of homemade whipped cream in the center.
Ingredients
- 2 cups cold, heavy whipping cream
- 3 tablespoons sugar
- 2 teaspoons vanilla bean paste
- 0.5 cup water
- 3 packets unflavored powdered gelatin
- 1.5 cups sugar
- 1.25 cup light corn syrup
- 1 pinch salt
- 2 tsp vanilla extract
- spray oil
- potato starch
- powdered sugar
- 1 cup finest cocoa powder
- 1 cup powdered sugar
- 0.25 cup light brown sugar
- 0.5 teaspoon fine sea salt
- 1 cup hot milk
- 1 lb 60 to 70% dark chocolate, thinly chopped
- 3.5 cups whole milk
- 0.25 cup heavy whipping cream
- 0.25 cup sugar
- 0.5 teaspoon salt
- 1 teaspoon vanilla paste
Equipment
hand blenderwhiskpiping bagstar tipstand mixerlarge bowlsmall sauce potwhisk attachmentbaking sheetparchment paperknifemason jarsauce potimmersion blenderfine mesh strainerspoon
Tips
- Do not overbeat whipped cream, aim for soft peaks.
- For marshmallows, control the flavor, texture, and size by making your own.
- When making sugar syrup for marshmallows, ensure all sugar is dissolved and no dried sugar sits at the bottom.
- Be extremely careful when transferring hot sugar syrup as it is very hot.
- When making the ultimate hot chocolate, do not boil the mixture as it will break the emulsion.
- For extra smooth hot chocolate, use an immersion blender or pass it through a fine mesh strainer.
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