Make 1 1/2 Quarts Hot Chocolate
YouTube instructional video is at the bottom.
Notes- You can double the recipe for the Hot Chocolate ONLY to serve more people. You can make either the Marshmallow or the Whipped cream topping. Follow the instructions given for what ever topping you choose to make.
What you’ll need
Whole milk or Water (You can use any type of milk of your choosing)
Sweetened or Unsweetened Cocoa powder
Sweetened or Unsweetened Baking Chocolate
Sugar
Salt
Vanilla extract
Marshmallow topping (Optional)
Corn syrup
Corn starch
Creme of tartar
Gelatine
Almond extract
Whipped Cream topping (Optional)
Heavy Whipping Cream
Confectioners sugar
Tools You’ll need
4 large coffee mugs (14 ounce capacity for each coffee mug)
Piping bag fitted with Wilton 1M tip
Hand or stand mixer
Candy Thermometer
Preparation of toppings
Note- You can make the toppings 1 to 2 days in advance. You can also make either the Marshmallow or whipped cream topping. Follow the instructions given for the topping you want to make.
Marshmallow topping
Step 1- Add 2/3 cup water, 1 1/2 teaspoons Corn starch, 1/2 teaspoon Creme of tartar, 1 1/2 teaspoons Gelatine, 1 1/2 teaspoons vanilla extract and 1/8 to 1/4 teaspoon almond extract into a small bowl. Stir all ingredients together with a whisk until combined and set aside.
Preheat fire to medium high heat.
Step 2- Add 2/3 cup Corn Syrup, 2/3 cup sugar and Water/Cornstarch mixture into a medium sized pot. Stir all ingredients together. Let simmer for 4 minutes stirring occasionally. Once done turn fire off and let mixture cool for 30 minutes to 1 hour.
Step 3- Add Marshmallow mixture and 1 1/2 teaspoons Gelatine into stand mixer bowl fitted with whisk attachment. Mix on high speed for 10 minutes. Add 1 1/2 teaspoons gelatine and continue mixing on a high speed for an additional 2 minutes.
Step 4- Add marshmallow mixture into a small bowl and let set for 3 hours. Once done place into fridge for 2 to 3 hours. Mixture should be soft but slightly firm.
Whipped Cream Topping
Note– Place Mixing bowl into fridge or freezer for 10 minutes then proceed to make the topping.
Step 5- Add 1 1/4 cups Heavy Whipping cream, 2 teaspoons vanilla and 1/4 t0 1/3 cup confectioners sugar into mixing bowl. Mix on high speed for 3 to 4 minutes or until whipped cream thickens. Once done place into fridge.
Making the Hot Chocolate
Step 6- Break 2 ounces baking chocolate into small bite sized pieces. Add chocolate pieces into a small bowl and place into microwave on high for 1 minute. Stir until chocolate has melted and set aside.
Preheat fire to medium high heat.
Step 7- Add 6 cups Whole milk or water, 1 1/4 cups sugar and 1/8 teaspoon salt into a medium sized pot. Let get hot for 14 minutes or until temperature of the milk reaches 200 Degrees F. Turn fire off.
Step 8- Add 2 teaspoons vanilla extract ,1/4 cup cocoa powder, and 1/4 cup melted baking chocolate. Stir with a whisk until combined.
Step 9- Add Hot Chocolate into coffee mugs and spoon the marshmallow or Whipped cream on top. If you are using the piping bag fitted with Wilton 1M tip, Add Marshmallow or Whipped cream topping into piping bag. Add mixture on top of hot chocolate and serve.
YouTube instructional video
