Ganache hot chocolate with vanilla marshmallows


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 -

21g (0.75oz, or 3 packets) gelatine
114g (4 oz, 114ml) cold water
155g Corn Starch
114g (4oz, 114ml) water
400g (14oz) sugar
1 Tbsp vanilla paste, or the seeds of 1 vanilla bean

Marshmallow "Dust"
1/2 cup (65g) powdered sugar
1/2 cup (65g) Corn Starch

Ganache Hot Chocolate
2 cups (350g) chopped chocolate of your preference
2 cups (500ml) heavy cream or half and half. 



Grease a 9" x 13" baking tin with neutral oil or butter. Combine the powdered sugar and corn starch and set aside. This is your "Marshmallow dust".

In the bowl of a stand mixer fitted with the whisk attachment, combine the cold water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 

In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f / 120˚c, then remove from the heat and leave to cool to 210˚f / 100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. 

Scrape the marshmallow into the prepared tin using a lightly oiled rubber spatula. Smooth the surface using an oiled offset spatula, or back of a spoon. Use wet fingers to help the smoothing process if needed. Dust liberally with the marshmallow dust. Allow to cure for 3-4 hours.

Carefully turn out onto a board, and dust the entire surface with the powdered sugar and corn starch mix. Using a sharp knife dusted with marshmallow dust, cut into squares. Lightly dust the cut surfaces of the marshmallow with the marshmallow dust to help avoid them sticking together.


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.