Dark Chocolate Raspberry Hot Chocolate for Two
When it is chilly it is hard to beat a rich cup of hot chocolate. To take this hot chocolate over the top I added homemade raspberry swirl marshmallow. Top it off with a drizzle of more dark chocolate and maybe a little raspberry liquor and this hot chocolate is sure to warm you up! Making marshmallow from scratch might sound daunting but have no fear these confections are not really that difficult. With a little time this fluffy pink marshmallow are sure to impress with out too much effort. The marshmallows do need at least 3 hours to cool and set before cutting. If you want something a bit quicker you can use store bought marshmallows and just drizzle them with some warm raspberry jam for a similarly decadent hot chocolate.
“Decadently rich hot chocolate is topped with homemade raspberry swirl marshmallows and drizzled with more dark chocolate. This hot chocolate is special treat perfect to share with your special someone.”
For an extra creamy hot chocolate it is better to use a chocolate bar or high quality couverture chocolate instead of chocolate baking chips. I used this chocolate with good results Callebaut Dark Callets 70.4 % (2 lb) . It has a high percentage of cocoa and a deep flavor; which I like. Chips are coated so that they hold their shape better in baked goods. This coating can cause the hot chocolate to have a chalky texture. When it comes to chocolate, it is usually best to buy the highest quality chocolate you can find for the best results. But when push comes to shove buy what you like.
The recipe for the Raspberry Swirl Marshmallows will make roughly 16 large marshmallows. So, you will have some leftovers after making the hot chocolate. They are perfect for snacking or maybe even for a gourmet twist on the s'more, sandwich them between graham cracker with a bit of your favorite dark chocolate. You can even use a cookie cutter to cut these marshmallows into heart shapes for a lovely Valentine's Day touch to the treats.
Dark Chocolate Raspberry Hot Chocolate for Two
Dark Chocolate Hot Chocolate
- 1 cup whole milk
- 1/4 cup heavy cream
- 1 tablespoon confectionery sugar
- 1/8 teaspoon salt
- 4 ounces dark chocolate
- optional - a splash raspberry liqueur (like chambord or framboise)
Raspberry Swirl Marshmallows
- 1 packet unflavored gelatin
- 1/2 cup water, divided
- 1/4 cup light corn syrup
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 tablespoon vanilla bean paste
- red or pink food coloring
- 1/2 cup raspberry jam or preserves, divided
- a generous amount of powdered sugar for slicing
*More melted chocolate for drizzling
Dark Hot Chocolate:
In a small sauce pan over medium low heat, combine milk, cream, sugar, chocolate and salt. Whisk continuously until the mixture becomes hot but does not boil. Of the heat add the raspberry liqueur, if desired. Pour into two small mugs, top with marshmallows (recipe below) and drizzle with melted chocolate.
Raspberry Swirl Marshmallows:
Line a 9-inch square cake pan or dish with plastic wrap and then butter the whole thing.
Add the gelatin packet to the bowl of a stand mixer. Pour one half (1/4 cup) of the water over the gelatin to bloom while you prepare the sugar syrup.
To a small saucepan over medium heat, add the remain water (1/4 cup), sugar, corn syrup and salt. Bring the mixture to a boil and boil for a full minute. Remove the syrup mixture from the heat.
Then, turn the stand mixer to low and break up the bloomed gelatin. Once mixed, slowly pour the hot syrup into the gelatin while mixing. Increase the speed to high and beat until light white and fluffy. It should take around 8 to 10 minutes.
Meanwhile, heat the raspberry preserves in a small saucepan until runny. If there are seeds in your preserves run the mixture through a fine mesh sieve to remove them. Then, set he mixture aside.
Once the marshmallow is light and fluffy, add the vanilla bean paste and one half of the warmed and strained raspberry jam/preserves. Scrape down the sides and mix until everything is incorporated.
Spoon the mixture into the prepared pan and smooth into a even layer. Then, drizzle the remixing raspberry jam/preserves over the top. Using a tooth pick to skewer swirl the jam into the marshmallow.
Allow the marshmallows to sit at room tempature for a minimum of 3 hours or over night. Once the marshmallows have set completely they will not longer be sticky and will spring back from your touch.
Once set, remove the the marshmallow form the pan and place on a counter top covered in powdered sugar. Using a sharp knife or cutter cut into the desired shape then cover the sides generously with powdered sugar to coat.
