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Decadent Hot Chocolate with a Rim of Toasted Meringue

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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.

Ingredients

Scale

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:

  1. In a small saucepan, add the chocolate, milk, light brown sugar, cocoa powder, and a pinch of salt.
  2. Stir constantly until the chocolate has melted and all the ingredients are combined.
  3. Keep warm until ready to serve.

For the marshmallow meringue:

  1. In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form (tips will curl).
  2. 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.
  3. Increase speed to medium-high and beat until glossy and stiff (about 4 minutes).
  4. 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.
  5. Squeeze a thick layer of meringue around the rim of a paper coffee cup.
  6. 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:

  1. Refrigerate the whisk attachment and mixing bowl for at least 15 minutes.
  2. In a glass measuring cup, add the unflavored gelatin and cold water. Let it sit for about 5 minutes.
  3. 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.
  4. 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.
  5. With the mixer running, drizzle in the liquid gelatin and continue to beat until soft peaks form.
  6. 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:

  1. Pour the hot chocolate into the paper cup with the toasted marshmallow around the rim.
  2. 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.
  3. 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.

Find it online: https://mostlovelythings.com/decadent-hot-chocolate-with-a-rim-of-toasted-meringue/