by Heather Schmitt-Gonzalez / Saturday, February 26, 2011
Dark Hot Chocolate with Bourbon Whipped Cream and Homemade Chocolate Marshmallows
adapted from Saveur #131
makes ~40 heart-shaped (or ~80 square mini-marshmallows)
pan spray, for greasing
1½ c. sugar
¾ c. light corn syrup
¼ c. honey
½ c. water
3 Tbs. unflavored powdered gelatin, softened in ½ cup cold water
½ c. Dutch-process cocoa powder, sifted
¼ c. Dutch-process cocoa, sifted
2 tbsp. cornstarch
Spray a 9" x 9" baking pan, line bottom and sides with parchment paper, and spray paper.
Combine sugar, syrup, honey, and ½ cup water in a 2-qt. saucepan over medium-high heat. Bring to a simmer; cook, without stirring, until syrup reaches 250° on a candy thermometer. Remove from heat; let cool to 220°.
Meanwhile, bring some water to a boil in a small saucepan. Place bowl of gelatin dissolved in water over boiling water without touching the bowl to the water; whisk until gelatin becomes liquid. Transfer to the bowl of a stand mixer fitted with a whisk; add ½ cup cocoa powder. Add the slightly cooled sugar syrup to gelatin; whisk on high speed until mixture holds stiff peaks, ~5–6 minutes. Pour mixture into prepared pan; smooth top with a rubber spatula that has been sprayed, as well. Let cool until set, ~6 hours.
*for full-size marshmallows, use an 8" x 8" square pan and cut into 1" thick squares
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.