Decadent Hot Chocolate – for Adults Only {Recipe}

You MUST check out this website – The Epicure in Light, from Rob Davidson – dedicated to chocolate and photography.  I’m not sure which one I love more, ok, yes I am – chocolate, with a side of photography.  I love them all.  Rob has created his online diary of cooking, eating, and photography.  Total eye candy.  I found myself finally leaving the site only to find a puddle on the table.  Oopsie.

Rob even shares with us his recipe for homemade marshmallows.  Something I MUST make in my lifetime.  MUST.

Decadent Hot Chocolate - for Adults ONLY

Decadent Hot Chocolate for Adults Only

The secret to this indulgence is to forget all restraint. Get some really good cocoa, like Callibaut, or if you’re near the Distillery District in Toronto, try Soma.  Then make your hot chocolate with whole milk, or better yet half-and-half.  Fill the bottom of your glasses with Kahlua (or your favorite liqueur; Amaretto, Cointreau or Grand Marnier all work well).  Then drizzle the hot chocolate slowly into the glass over the back of a spoon, so as not to mix in the liqueur.  Top with homemade marshmallows, and brown them a bit to give them that toasted flavor. (a barbecue lighter or plumbers torch works well here)

Homemade Marshmallows
Nonstick vegetable oil spray
1 cup cold water, divided
3 1/4-ounce envelopes un?avored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
1/2 cup corn starch
1/2 cup powdered sugar
Line 13x9x2-inch metal baking pan with plastic wrap and coat lightly with nonstick spray. Pour 1/2 cup cold
water into the bowl of heavy-duty mixer ?tted with whisk attachment. Sprinkle gelatin over water. Let stand
until gelatin softens and absorbs water, at least 15 minutes.
Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir
over mediumlow heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach
candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup
reaches 240°F, about 8 minutes.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of
bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until
mixture is very thick and stiff, about 15 minutes. Add vanilla and beat to blend, about 30 seconds longer.
Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at
room temperature until ?rm, about 4 hours.
Stir corn starch and powdered sugar in small bowl to blend,and sprinkle some onto your work surface. Turn
marshmallow slab out onto starch-sugar mixture; peel off wrap. Sift more starch-sugar mixture over
marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into
squares or other shapes. Toss each in remaining starch-sugar mixture to coat….. then enjoy!

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