Classic Hot Chocolate

This is a comfort classic perfect for the winter!

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Classic Hot Chocolate

Yield 4

Author Kirsten Deneka

Prep time

4 H & 30 M

Cook time

15 Min

Total time

4 H & 45 M

Cook modePrevent screen from turning off

Ingredients

Hot Chocolate:

• 3 1/2 cups whole milk
• 1/2 cup Ontario heavy cream
• 2 tsp cornstarch
• 2 tbsp cocoa powder
• 1 1/2 cups chopped dark chocolate
• 1 tsp vanilla extract

Marshmallows:

• 1 cup cold water (divided)
• 2 packs of gelatine (2 tbsp)
• 1 1/2 cups sugar
• 1 cup corn syrup
• Powdered sugar for dusting

Instructions

For hot chocolate:

1. Mix the cornstarch with a few tablespoons of milk in a medium pot until there are no lumps.
2. Add the rest of milk, cream, and cocoa powder and heat on medium low.
3. Stir constantly until a few bubbles appear on the surface.
4. Chop the chocolate and add to the pot.
5. Take off heat and whisk until the hot chocolate is smooth.
6. Add vanilla extract and enjoy it warm.

For marshmallows:

1. Bloom the packets of gelatine in 1/2 cup of cold water for 10 minutes. Add to a stand mixer bowl.
2. In a medium pot, add 1/2 cup of water, sugar and corn syrup. Stir to combine and bring to a simmer on medium heat. Add a candy thermometer and heat mixture until it reaches 240 F.
3. Whisk gelatine on low while streaming in the hot sugar mixture. When the mixture is added, whisk on high for about 7-10 minutes or until the mixture reaches stiff peaks.
4. Grease a glass pan with oil and powdered sugar. Add marshmallow mixture and allow to set for at least 4 hours.
5. Cut into squares, serve and torch on top of hot chocolate.

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