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Creamy Hot Chocolate with Peppermint Chocolate Dipped Marshmallows

This Creamy Hot Chocolate is super rich and works well with these Peppermint Chocolate Marshmallows to make you feel extra festive!

  • Author: Marisa Guerra
  • Prep Time: 3 hours and 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours and 40 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

Creamy Hot Chocolate

  • 4 oz bittersweet chocolate, chopped
  • 2 cups milk
  • ½ cup heavy cream
  • 2 ½ tbsp sugar (or less, if using semi-sweet chocolate)
  • ½ tsp vanilla extract

Peppermint Chocolate Dipped Marshmallows

  • 3 envelopes unflavored gelatin (¼ oz each)
  • 1 ½ cups granulated sugar
  • ¾ cup light corn syrup
  • ¼ tsp salt
  • 1 cup water, divided
  • 2 tsp vanilla extract
  • ½ cup powdered sugar, sifted
  • 4 oz bittersweet chocolate, chopped
  • crushed peppermint (about 3 candy canes)

Instructions

Creamy Hot Chocolate

  1. Melt chocolate in a microwave safe bowl or a double boiler. Set aside.
  2. Combine milk, cream, sugar, and vanilla in a small nonstick pan. Cook over medium heat, swirling pan occasionally, until it begins to simmer.
  3. Turn heat to low, add melted chocolate, and whisk until it is fully incorporated.
  4. Enjoy!

Peppermint Chocolate Dipped Marshmallows

  1. Line an 8 inch square pan with parchment paper and lightly coat paper with cooking spray or vegetable oil. Sprinkle some of powdered sugar on top of parchment.
  2. Stir together granulated sugar, corn syrup, salt and ⅔ cup water in a nonstick pan. Cook over medium heat, until it reaches 240º F on a candy thermometer. Swirl pan occasionally, but do not stir as it cooks.
  3. While mixture cooks, pour ⅓ cup water over the gelatin in a stand mixer bowl and whisk to combine. Let the mixture sit for 5-7 minutes to allow the gelatin to bloom, or dissolve.
  4. Once gelatin has bloomed and sugar has reached 240º F, carefully add the hot sugar mixture to the gelatin, mixing on low with the whisk attachment.
  5. Immediately add vanilla extract and continue to mix on medium high until mixture has stiffened, about 5-6 minutes.
  6. Carefully transfer marshmallows to pan, using a spatula lightly coated in cooking spray to spread them evenly. Lightly cover top in more powdered sugar. Let sit for at least 3 hours, until they become firm.
  7. Flip out the marshmallow block onto a surface lightly coated with more powdered sugar. Coat a knife with cooking spray and carefully cut the marshmallows to desired size, rolling edges of each marshmallow in remaining powdered sugar. Dust excess sugar off.
  8. Melt chocolate in a microwave safe bowl or a double boiler. Let cool slightly before dipping marshmallows in. Gently place dipped marshmallows on a cooling rack and let set for a few minutes before topping chocolate with crushed peppermint.
  9. Add to hot chocolate or enjoy marshmallows by themselves!

Notes

If you choose to use semi-sweet chocolate for the hot chocolate, feel free to add a little less sugar to balance the sweeter chocolate out.

Keywords: hot chocolate, peppermint, marshmallow

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