Did you know that you can drink ganache? Well, you can. And it's the best. Did you know what makes it better? Home made marshmallows. And also, did you know that if you put it into THE CUTEST GOSH DARN MUGS EVER it tastes so much better?!
Anyway. All of those things are true. Ganache hot chocolate is the best. Equal parts of chocolate and cream, mixed until silky then topped with vanilla marshmallows is a new sort of special.
Home made marshmallows are so fun to make if you haven't made them before! You most definitely need a stand mixer and be aware that things are going to get crazy sticky, but it is all worth it in the end when you have awesome home made marshmallows! If you don't have one already I highly suggest investing in a candy thermometer too, it makes things a lot easier when you are cooking the syrup. These need to cure for 8 hours or preferably overnight so make sure that you allow time for that, but it is worth it - they keep for up to a month in an airtight container. If you don't want to make your own marshmallows, bought ones work perfectly too!
For the hot chocolate, I definitely recommend using good quality chocolate. I went with one part milk chocolate and two parts dark, because I like it fairly dark, but this can easily be adjusted - just make sure that you have approximately the same amount of chocolate as cream (by volume). The hot chocolate is super rich, so you really don't need too much. I like to dunk the marshmallows right in, wait for them to melt, eat them, then add more marshmallows. The best.
How amazing are these mugs by my friend Zena?! I am OBSESSED with them. I saw them on her instagram a while back and mentioned to her that they were amazing and I wanted to fill them with marshmallows and hot chocolate. She has just launched her pottery line - you can check it out here!
Ganache hot chocolate with vanilla marshmallows
- Serves 4-6 -
Marshmallows (adapted from Alton Brown)
3 Sachets (7.5 tsp or 21g) powdered gelatine
1 cup (250ml) cold water, divided
1 cup (310g) light corn syrup or liquid glucose
1 1/2 cups (300g) sugar
2 tsp vanilla paste
1/2 cup (55g) corn starch
1/2 cup (64g) confectioners sugar
Ganache Hot Chocolate
2 cups (350g) chopped chocolate of your preference
2 cups (500ml) heavy cream or half and half.
- PROCESS -
Spray a 9" x 13" inch baking tin with cooking spray. Sift the corn starch and confectioners sugar together into a bowl. Lightly dust the sprayed tin with the corn starch and sugar mixture. Reserve the rest of the 'marshmallow dust' for later.
In the bowl of a stand mixer fitted with the whisk attachment, combine the gelatine and 1/2 a cup of cold water. Leave to stand for 10 minutes to bloom while you prepare the sugar syrup.
In a medium pot combine the sugar, corn syrup and remaining 1/2 cup of water. Heat over medium heat, with a candy thermometer in the pot, swirling until the sugar has dissolved. Cook until it reaches 120c/245f, then remove from the heat.
With the stand mixer on low, carefully pour the sugar syrup into the gelatine mixture, aiming for the side of the bowl rather than the whisk. Once the syrup has been added, increase the speed to high. Whip for 13-15 minutes. The mixture will become snowy white and very thick. Add the vanilla paste in the last minute of whipping.
Working quickly, pour the mixture into the prepared pan. Spread out flat using a spatula sprayed with cooking spray, or slightly oiled fingers.
Dust the top of the marshmallow with more marshmallow dust. Leave to cure at room temperature for at least 6 hours, or overnight.
Dust a chopping board with more marshmallow dust. Invert the baking tray, turning the marshmallow out onto the board. Dust any exposed surfaces with marshmallow dust. Cut into squares, tossing lightly in more dust. Store in an airtight container until ready to use.
In a medium pot, heat the cream until it is just below boiling (it will be just starting to show movement around the sides). Remove from the heat, and add the chopped chocolate. Mix with a spatula or whisk until the chocolate is melted.
Divide the hot chocolate between serving cups. Top with marshmallows. Reheat any remaining hot chocolate before serving.