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Mexican Hot Chocolate and Homemade Marshmallows

January 16, 2017

This is my new go-to hot chocolate recipe. It’s so easy with a Vitamix blender, but I think you could use the same proportions on the stovetop and just use some of the milk with the chocolate and add the rest once it’s melted. You can leave out the spices to make a regular hot chocolate.

First I tried a different marshmallow recipe that used powdered gelatin and some honey, but it wasn’t quite what I was hoping for. I was wanting marshmallows like the ones at Mindy’s Hot Chocolate in Chicago…and then I remembered that I had Mindy’s cookbook and the marshmallow recipe was inside! ūüôā It’s a little tricky to find gelatin sheets, but you can order them online or find them at specialty food stores.

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Hot Chocolate:

1 1/2 cups whole milk

1/2 cup Ghirardelli bittersweet chocolate chips

1/4 tsp cinnamon

1/8 tsp ancho chile powder

Combine in Vitamix blender and set to the Hot Soup program and press start. Or, start the blender on the lowest speed and slowly increase to the highest speed and blend for 5 min.

 

Marshmallows:

2 extra-large egg whites, at room temperature

8 sheets gelatin

2 cups plus 1 Tbsp cane sugar

2 Tbsp light corn syrup

1 Tbsp vanilla extract

1/2 tsp kosher salt

icing sugar for dusting

Spray a 9×13 pan with cooking spray and line with plastic wrap so that it overhangs 5 inches on the ends and 7 inches on the sides. Spray the plastic wrap with cooking spray.

Fit a stand mixer with the whisk attachment and whip the egg whites on high speed for about 4 minutes, until they are over whipped and start to turn grainy. Fill a 2-cup measuring cup with ice water and add the gelatin sheets. Meanwhile, add the sugar, syrup and enough water to cover to a pot fitted with a candy thermometer. Heat over medium-high until the syrup reaches 238 degrees F, about 5 minutes. (Mine took over 20 minutes, until I turned the heat up higher.) When the sugar reaches 238 degrees, quickly squeeze the excess water from the gelatin sheets and stir them into the syrup.

With the mixer on medium speed, pour the syrup in an even stream into the egg whites. Whip in the vanilla and salt and keep whipping until the egg whites have cooled to warm but are still fluffy, about 4 minutes.

Spread the marshmallows into the prepared pan, and even the top with an offset spatula. Spray the top of the marshmallows with cooking spray. Cover with the overhanging plastic wrap and refrigerate until set, at least 2 hours.

Dust a counter with icing sugar and cut the marshmallows into squares, coating each side with the sugar. Store in an airtight container in the freezer for up to a month.

(Marshmallow recipe from Cookie Love by Mindy Segal)

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