Peppermint Hot Chocolate with Chocolate Marshmallows
The richest velvety-smooth cocoa swirled with peppermint dark chocolate! Top with homemade peppermint chocolate marshmallows & watch the snowflakes fall.
Servings: 2 drinks
Calories: 391kcal
Ingredients
Peppermint Hot Chocolate
- 2 cups whole milk
- 3.2 oz. Chocolove Peppermint in Dark Chocolate or other peppermint dark chocolate, roughly chopped
- 1/2 t. vanilla
- pinch of salt
Peppermint Chocolate Marshmallows
- 3 packets unflavored gelatin
- 1 cup ice cold water
- 3.2 oz. Chocolove Peppermint in Dark Chocolate or other peppermint dark chocolate, roughly chopped
- 1/2 cup light corn syrup
- 1/2 cup sugar
- 1/4 t. salt
- 1 t. vanilla
- 1/4 cup cocoa powder
- 1/4 cup cornstarch
- 3.5 oz. soft peppermint candies crushed
Instructions
Peppermint Hot Chocolate
- Heat milk in a medium saucepan over medium heat. Remove from heat as soon as it starts to simmer.
- Whisk in peppermint dark chocolate, vanilla, and salt until chocolate melts and drink is smooth.
- Pour hot chocolate into two mugs and top with peppermint chocolate marshmallows.
Peppermint Chocolate Marshmallows
- Combine gelatin and 1/2 cup ice cold water in a stand mixer with whisk attachment.
- Add remaining water, peppermint dark chocolate, corn syrup, sugar, and salt to a small pot. Bring to a simmer over medium-high heat.
- Clip a candy thermometer to the pot and continue cooking until the mixture is 240°F. Immediately remove from heat.
- Start the stand mixer on low and slowly pour chocolate syrup in while mixer is running. Once all the syrup is added, increase the mixer to high speed and whip for 12-15 minutes until thick and lukewarm.
- Whisk cocoa powder and cornstarch together in a small bowl.
- Generously grease or spray the bottom and sides of a 9x13 pan. Add about half of the cocoa mixture and shake to coat bottom and sides evenly. Pour any extra powder back into the small bowl.
- Pour the marshmallow mixture into the 9x13 pan and smooth the surface. Press crushed soft peppermints into the top then lightly dust with cocoa mixture, saving the remaining powder for later.
- Let the marshmallows rest uncovered at least 4 hours or overnight.
- Turn the marshmallows onto a cutting board. Dust a knife or pizza cutter with cocoa mixture and cut marshmallows into 1-inch squares. Toss marshmallows with remaining powder and store in an airtight container.