Hot Chocolate with Homemade Espresso Marshmallows

Come in from the cold and sip on Chuck Hughes' creamy and warm hot chocolate with an added espresso pick-me-up. For an indulgent treat, one must try Chuck Hughes' light, fluffy and delicious homemade espresso marshmallows.

TOTAL TIME: 1 hr 35 min
Prep: 15 min
Inactive Prep: 1 hr 10 min
Cook: 10 min
 
YIELD: 4 servings hot chocolate and about 20 marshmallows
LEVEL: Easy

ingredients

MARSHMALLOWS:
  • 1 tablespoon/15ml canola oil
  • 6 sheets gelatin or 4 teaspoons powdered gelatin
  • 1/2 cup/125ml brewed espresso or very strong coffee
  • 1 1/2 cups/375ml granulated sugar
  • 1 tablespoon/15ml pure vanilla extract
  • 2 tablespoons/30ml confectioners' sugar
  • 2 tablespoons/30ml cornstarch
    HOT CHOCOLATE:
    • 2 cups/500ml 35-percent cream
    • 2 cups/500ml milk
    • 1/3 cup/80ml confectioners' sugar
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the marshmallows: Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil.

    If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.

    Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.

    Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.

    Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.)

    For the hot chocolate: Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.