Decadent Hot Chocolate with a Rim of Toasted Meringue
Decadent hot chocolate with a rim of toasted meringue. I know what you are thinking…is she still making decadent recipes in January? Yes, and no, this one, though I had to share! It’s a rich and decadent hot chocolate with a toasted meringue trim that became so popular at Glace by Noglu in NYC.
If you’re over hot chocolate recipes like this one and the cake we made last week, we did make a 15-minute healthy broccoli soup that is so good! And then we made Via Carota’s Insalata Verde last Thursday!
But for now, let’s talk about this hot chocolate with a rim of toasted meringue. Before the holidays, we started seeing this hot chocolate on TikTok and Instagram. My son sent it to me, and I sent it to him…it was really making the rounds.
Glace by Noglu on Manhattan’s Upper East Side is the ice cream shop that made it famous. The owner wanted something to draw people in during the cold months. And now, people wait in line for an hour just to have a cup and then post it with the hashtag #worthit.
We have yet to experience it (did you read the part about the hour-long lines), so we made it at home!
Hot Chocolate with a Toasted Meringue Rim and a Dollop of Whipped Cream
Decadent Hot Chocolate with a Rim of Toasted Meringue
For the hot chocolate, we used Martha Stewart’s Test Kitchen recipe. For the toasted meringue, we used the same recipe we used for the topping on the hot chocolate bundt cake we did last week; only we tweaked it to include some of the ingredients that Glace by Noglu uses for their meringue – a pinch of cinnamon and light brown sugar instead of white granulated sugar. And I do think it’s better this way.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Dessert
- Method: Stovetop
Ingredients
For the hot chocolate:
- 1 1/2 cups whole milk
- 2 oz of bittersweet or semisweet chocolate
- 4 teaspoons of light brown sugar
- Pinch of salt
For the marshmallow meringue:
- 2 egg whites at room temperature
- 1/2 cup light brown sugar
- 1/4 teaspoon cream of tartar
- 1/4 cup light corn syrup
- 1/4 cup water
- Pinch of cinnamon
For the stabilized whipped cream:
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 cup cold heavy whipping cream
- 4 tablespoons sifted confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
For the hot chocolate:
- In a small saucepan, add the chocolate, milk, light brown sugar, cocoa powder, and a pinch of salt.
- Stir constantly until the chocolate has melted and all the ingredients are combined.
- Keep warm until ready to serve.
For the marshmallow meringue:
- In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form (tips will curl).
- Combine 1/2 cup light brown sugar, the light corn syrup, 1/4 cup water, and a pinch of cinnamon in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cook for 2-3 minutes, then slowly add to the mixer on medium-low speed, combining with the egg whites.
- Increase speed to medium-high and beat until glossy and stiff (about 4 minutes).
- Scoop the meringue into a plastic pastry bag. Cut the tip of the bag so that a large layer of meringue will come out when squeezed.
- Squeeze a thick layer of meringue around the rim of a paper coffee cup.
- Using a kitchen blow torch, toast the marshmallow evenly until the meringue is light brown (it will look like a toasted marshmallow).
For the stabilized whipped cream:
- Refrigerate the whisk attachment and mixing bowl for at least 15 minutes.
- In a glass measuring cup, add the unflavored gelatin and cold water. Let it sit for about 5 minutes.
- Place the measuring cup with the gelatin mixture in the microwave for about 7 to 10 seconds until it becomes liquid again, but not hot. Set aside.
- Add the cream to the cold mixing bowl. On high speed, beat the cream until it begins to thicken up and then add the confectioners’ sugar.
- With the mixer running, drizzle in the liquid gelatin and continue to beat until soft peaks form.
- Serve immediately or put it in an airtight container and place it in the refrigerator. You can store this for 1 to 2 days without it losing texture or becoming watery.
Assembling the hot chocolate:
- Pour the hot chocolate into the paper cup with the toasted marshmallow around the rim.
- Using a medium ice cream scoop, place a big dollop of cream on top of the hot chocolate. You may need two scoops to sit above the marshmallow.
- Serve immediately with a spoon and enjoy this fun, decadent cup of hot chocolate!
Notes
The hot chocolate makes 2 servings. However, you could make several more with the meringue and the stabilized whipped cream.
Here are a few more Sunday Favorites:
What is YOUR favorite red lipstick?
There is nothing quite like putting on red lipstick. Everyone has a favorite. I’ve been wearing the same Chanel red lipstick for years. I don’t think they even make it anymore.
So, let’s all share our favorite red lipstick. In a few weeks, I’ll report back with the findings. Leave a quick comment here, DM me on Instagram, or respond to the email today! Just give me the brand, the color, and the number, if there is one!
Quince Clothing
I’ve been wearing sweaters from Quince, we have some bedding, and during the holidays, we got a gorgeous walnut end-grain cutting board and serrated knife that we love!
There is much to love about the brand—quality, price, and sustainability. My newest pieces are already two of my favorites!
The Oversized Mongolian Cashmere Sweater and the Featherless Down Quilted Long Puffer Jacket.
The Stretch Warrior on Instagram
Spencer Braddock is the Stretch Warrior, and I have followed him for quite a while. I love that I can pull up his account on Instagram when I’m at home or the gym and do a few guided stretches.
He gives modifications, and it always leaves me feeling better. What more can I say? Go check him out!
Black Fireplaces + The Spruce
I was thrilled that our painted black stone fireplace made it into this article in The Spruce. I’ve painted fireplaces for years and have never regretted it! Would you paint a brick or stone fireplace or leave it alone?
35 Black Fireplace Ideas to Create a Striking Focal Point in Any Style Room
By Kristin Hohenadel
OMG you know I will never make that chocolate concoction but I would love for you to make it for me ha ha! I love Quince. They do such a great job. I wear and have wornChanel le rouge duo ultra tenue liquid lip color for years and it is the absolute best!! My favorite color is strawberry pink.
I would totally make that hot chocolate concoction for you! Chanel…but liquid lip color….I have no idea what that is, but I’ll be checking it out!
What is the unit for the corn syrup – 1/4 ?
yes! I am so sorry! It is I/4 cup! I made that change in the recipe. Thank you for bringing it to my attention!
I am drooling. This looks so good. I wear American Woman by Nars but am ready for another one.
That’s a new one….American Woman by Nars. I will have to check it out!
Happy New Year, Annie,
Your introductions to the latest culinary sensations help me feel like I’m not in the dark here on the west coast. The “Decadent Hot Chocolate” will be a perfect surprise birthday dessert for our daughter in law after a full day of skiing.
Congratulations on making the “Spruce” List. Your incredible rustic stone fireplace and surround deserved it.
My daughter in law and granddaughter loved their French measuring glass. Thank you for your good buying eye that brings pleasure to gift recipients.
Hugs from Merce Island,
Diney
Hi! Excited to give this recipe a try. Do you know if it’s possible to make the meringue a day ahead of time and store it in the fridge?
Hi Emily, I am not sure if I would make the merinque ahead. You can make the stabilized whipped crream ahead, but the merinque is probaby best made the same day!