We're going to get straight to the point, this velvety, creamy hot chocolate is the *only* hot chocolate you should be making for the holidays. Perfected in Italy and brought to your home courtesy of yours truly.
Hot Chocolate
6 ounces 70% dark chocolate, chopped or chips 4 cups almond milk
13.5 ounces canned coconut cream
1/8 cup maple syrup
Optional: add 2 teaspoons espresso powder or instant coffee powder
¼ teaspoon fine sea salt
2 teaspoons pure vanilla extract
1/2 cup Dutch process cocoa powder
1️⃣ Pour milk and coconut milk into a 4-quart or larger saucepan. Add chopped chocolate, maple syrup or sugar, espresso (optional), salt, and vanilla.
2️⃣ Use a fine mesh sieve to sift cocoa powder directly into the pan, whisking to ensure a smooth mixture.
3️⃣ Bring the mixture to a rapid simmer over medium heat, whisking frequently.
4️⃣ Simmer for 8-10 minutes, whisk occasionally until the hot chocolate slightly thickens. Be cautious of expansion; adjust heat to prevent overflow.
5️⃣ Cool for 5-10 minutes, then whisk and taste. Sweeten with maple syrup if desired.
Optional: Top with whipped cream or Swiss meringue and shaved chocolate.
Marshmallow Fluff
4 large egg whites
1 cup (200g) granulated sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1️⃣ Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.)
2️⃣ Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test that it’s ready, you can use your finger or an instant read thermometer. Lightly and quickly dip your finger (it’s very hot, be careful) and rub the mixture between your thumb and finger. You shouldn’t feel any sugar granules. If using a thermometer, the temperature should read 160°F (71°C).
3️⃣ Remove from heat. (No need to let it cool down before continuing.) Add the vanilla extract, then using a handheld or stand mixer fitted with a whisk attachment, beat on high speed until stiff glossy peaks form, about 5 minutes.
4️⃣ Meringue can be spread, piped, or swirled onto cakes, cupcakes, and other confections. Serve immediately OR torch it with a kitchen torch for a delicious toasted marshmallow topping. (Do not place in the oven under the broiler—it will melt.)
5️⃣ Cover and store leftovers for up to 2 days in the refrigerator. Baked goods topped with this marshmallow meringue can be left at room temperature for up to 6-8 hours. After that, it’s best to refrigerate or else the topping will begin to wilt. For best taste, texture, and appearance, I do not recommend freezing this.
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