Hot Chocolate with Homemade Marshmallows
If there’s anything you should be making this winter, it’s your own marshmallows! They are super soft and melt-in-your-mouth delicious! And if you’re making marshmallows, you might as well make yourself a nice cup of Italian hot chocolate. The perfect pair!
Fluffy, melt-in-your-mouth marshmallows are topped with crushed candy canes or chocolate for a festive twist, while the rich, velvety hot chocolate combines milk and dark chocolate with a hint of cocoa.
Perfect for warming up during chilly days, this recipe is a delightful combination of comfort and decadence—ideal for sharing with loved ones or savoring on your own. It also makes for a great holiday treat!
Enjoy!
Hot Chocolate with Homemade Marshmallows
Equipment
- stand mixer
- baking tray
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:
- Prepare the pan: Lightly brush a traybake pan with vegetable oil and dust it with cornstarch.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
- Heat the milk: In a saucepan, heat the milk with the vanilla extract over medium-low heat.
- 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.
- 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.
- Thicken the hot chocolate: Continue to mix over low heat until the hot chocolate thickens to your desired consistency.
- 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.
Related: Chocolate Souffle w/ Bitter Chocolate Sauce & Whipped Cream
Related: Chocolate Panna Cotta
Related: Chocolate Madeleines
Related: No-Bake Vegan Date & Chocolate Cake
Related: Homemade Vegan Nutella
This has to be one of the most luxurious hot chocolates I’ve tried. Is it more work than just pouring hot water over some store bought stuff? Sure. But the taste difference is noticeable.