Hot Chocolate with Marshmallow Fluff

Name: Hot Chocolate with Marshmallow Fluff
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: World Cuisine
Ingredients: 1 1/2 teaspoons cornstarch; 1/4 teaspoon kosher salt; 2 tablespoons coconut sugar; 2 1/4 cups milk; 1/4 cup cream; 170 grams 70% dark chocolate chopped; 2 tablespoons cocoa powder; 1 teaspoon vanilla extract; 1 teaspoon instant coffee; 1/2 teaspoon cinnamon powder optional; ⅓ cup (90g) water; ¾ cup (180g) granulated sugar; ¾ cup (240g) corn syrup; 3 egg whites (room temperature); ½ tsp cream of tartare; 1 tsp vanilla extract

16 steps

Prep:10minCook:15min

*The calorie count is indicated considering the marshmallow fluff quantity which is much more than what we need for this recipe. If you are serving 3-4 people with this recipe the calorie per cup should be around 280-380 calories This recipe is the ultimate of cozy with the most indulgent hot chocolate topped with toasted marshmallow fluff made with ingredients you already might have in your pantry 🤎

Updated at: Thu, 17 Aug 2023 02:43:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories743.2 kcal (37%)

Total Fat24.9 g (36%)

Carbs128.6 g (49%)

Sugars117.9 g (131%)

Protein12.9 g (26%)

Sodium323.6 mg (16%)

Fiber7.3 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the Hot Chocolate

1 ½ teaspoonscornstarch

¼ teaspoonkosher salt

2 tablespoonscoconut sugar

2 ¼ cupsmilk

¼ cupcream

170 grams70% dark chocolate

chopped

2 tablespoonscocoa powder

1 teaspoonvanilla extract

1 teaspooninstant coffee

½ teaspooncinnamon powder

optional

For the Marshmallow Fluff

⅓ cupwater

¾ cupgranulated sugar

¾ cupcorn syrup

3egg whites

room temperature

½ tspcream of tartare

1 tspvanilla extract

Instructions

To make the Hot Chocolate

Step 1

Stir together the cornstarch, salt, coconut sugar, cinnamon and cocoa powder in the bottom of a saucepan. Add in milk & cream and whisk together until cornstarch is fully dissolved.

Step 2

Bring the milk to a boil over medium-high heat, whisking constantly. Reduce the heat to low as soon as the milk reaches a boil, and continue whisking while the milk simmers for an additional minute.

Step 3

Add the instant coffee and chopped chocolate and whisk until melted and smooth. Add in the vanilla, continuing to stir until all ingredients are incorporated.

Step 4

Pour into two large or four small mugs, top with marshmallow fluff, for a better flavour toast the marshmallow fluff with a blow torch if available and enjoy!

To make the Marshmallow Fluff

Step 5

Place egg whites and cream of tartar in the bowl of a stand mixer.

Step 6

Place water, sugar, and corn syrup in a saucepan.

Step 7

Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.

Step 8

Insert a candy thermometer into the pot and heat over medium. Do not stir from this point on as crystals will form.

Step 9

Simmer this mix until it reaches 240oF (120oC) on a candy thermometer. A candy thermometer is an essential tool for this recipe and cannot be left out.

Thermometer

Step 10

Remove your sugar mix from the heat once you reach your temperature.

Step 11

Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx 3-4mins.

Step 12

Turn mixer to medium to low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).

Step 13

Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.

Step 14

Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.

Step 15

Add in vanilla and whip until the fluff has cooled.

Step 16

Pour into an airtight container and store for up to 6 weeks at room temperature.