Peppermint Hot Chocolate
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1/4 cup sugar
- 1/8 teaspoon salt
- 6 ounces dark chocolate, chopped
- 3 drops peppermint oil
- In a saucepan, combine the cream, milk,sugar and salt.
- Heat over medium-low heat.
- When mixture just begins to steam, add the chopped chocolate.
- Stir until melted.
- Stir in peppermint oil.
- Divide the hot chocolate among mugs.
Optional: whipped cream, chocolate shavings and over the holidays a candy cane
- 1/2 cup white sugar
- 1 teaspoons vanilla extract
- 1 teaspoon light corn syrup
- 2/3 cup of water
- 2 packets of unflavored gelatin (about 2 tablespoons)
- 1 egg white
- In a small saute pan, heat sugar, vanilla, corn syrup and 1/3 cup of water on high heat. Stir until sugar is dissolved, then stop stirring. Heat the mixture until it reaches 240 degrees using a candy thermometer, about 8 minutes.
- While the mixture is heating, dissolve the gelatin into the remaining 1/3 cup of water. Also, in a large mixing bowl, whip the egg white to soft peaks.
- Once the mixture has reached 240 degrees, pour it into the gelatin and water (you can do this in a medium-sized, heat proof bowl) and stir to combine. Allow to cool for about 3-4 minutes, and then pour the gelatin/sugar mixture in a slow stream into the whipped egg white, whipping constantly to incorporate. (This is pretty much impossible to do by hand, you need a hand mixer or a stand mixer, because the gelatin will start to set and get really stiff and difficult to whip).
- Whip the mixture until stiff peaks form. Pour into a prepared tray lined with parchment paper or powdered sugar, and refrigerate for about 2 hours. Remove from the fridge and cut the marshmallows into squares (or other shapes).
Roll them in powdered sugar, if desired, and serve! You can also dip them into chocolate for a wonderful treat or use them for chocolate fondue!