THE FESTIVAL CARNET
Christmas Hot Chocolate with Marshmallows
A milk and dark chocolate drink, with mini-guimauves added just before the service.
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Prepare a hot chocolate with real dark chocolate and some unsweetened cocoa. Milk brings fluidity; small pieces of chocolate must melt without the mixture boiling for a long time. The recipe gives four small cups to be served as a snack or after a walk.
The marshmallows are a sweet garnish, not a thickener to melt throughout the pan. Place them on the drink just before serving and warn the diners that they begin to melt on contact with the chocolate.
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The preparation step by step
Weigh the chocolate
Weigh 100 g of dark chocolate at 60-70% and chop it into regular small pieces. Put it in a bowl: the small pieces will melt quickly and limit the need for heating.
Mixing the dry ingredients
In a small bowl, mix 15 g of cocoa and 15 g of sugar. Add about 50 ml of the 750 ml of milk, then fritters until you get a smooth paste without small powder piping bag.
Prepare the material
Choose a thick bottom pan and four heat-resistant cups. Prepare a whisk and a soft spoon to reach the bottom, where the cocoa settles easily.
Heat the milk
Pour the remaining 700 ml of milk into the pan. Heat over medium heat until light steam appears. Do not allow milk to foam or overflow.
Prepare the marshmallows
Weigh 40 g of mini-guimauves. Divide them into four portions of 10 g in small cups; they will be placed at the very last moment so as not to disappear in the saucepan.
Add the expanded cocoa
Pour the cocoa paste into the warm milk. Whisk slowly, then scrape the bottom with the spoon. Keep on low heat until the color is even.
Melt the chocolate
Remove the pan from the heat and add the 100 g of chopped chocolate. Wait a minute, then move from the center outwards until no piece remains visible.
Controls consistency
Put one to two minutes on very low heat if necessary. Chocolate should flow easily from the spoon; it is not a dessert cream. Avoid prolonged boiling, which would give a thicker texture.
Fill the cups
Stir one last time and distribute the hot drink between the four cups, keeping about 2 cm free under the edge. Use a ladle or pitcher to avoid splashing.
Drop the trim
Once the chocolate in the cups, spread 10 g of marshmallows on each. Let them soften for a few seconds and serve immediately, before they melt completely.
Conservation. Keep the unstocked drink in the refrigerator and consumes within 24 hours. Warm up slowly while stirring. Add trims to the service only.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Choose unsweetened cocoa
A breakfast powder already contains sugar and does not give the same concentration of chocolate.
Stir to the bottom
Cocoa is deposited. A final rotation of the whisk before serving homogenizes the drink without excessively lathering it.
Questions Before You Start
Can I prepare the cups in advance?
Instead, prepare the base and keep it cold. Warm it gently, then garnish at the last moment.
Can I remove the sugar?
You can omit the 15 g of sugar if you like low-sweet cocoa; chocolate and some toppings already bring their own sugar.
Why do small lumps appear?
Cocoa could be added directly to the milk. First pour it into a small amount of cold milk, then filter if necessary.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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