Marshmallows Ingredients

  • 1 tablespoon canola oil
  • 6 sheets gelatin or 4 teaspoons powdered gelatin
  • 1/2 cup espresso
  • 1 1/2 cup sugar
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons confectioners’ sugar
  • 2 tablespoons cornstarch

Hot Chocolate Ingredients

  • 2 cups 35% cream
  • 2 cups milk
  • 1/3 cup confectioners’ sugar
  • 2 cups chopped dark chocolate
  • 1/2 cup espresso

Instructions for the Marshmallows

  1. Line a 13″ x 9″ baking pan with plastic wrap and lightly brush it with the oil.
  2. Add the espresso, 1 1/2 cup of sugar, and the 1 tablespoon of vanilla extract to a saucepan and heat over medium heat.
  3. If using gelatin sheets, soak them in 2/3 cup of cold water in a shallow pan for 10 minutes. If you are using powdered gelatin, let the powder bloom in the 2/3 cup of cold water.
  4. Add the bloomed gelatin or the gelatin sheets to the espresso and heat for another 2 minutes, stirring often. Beat the gelatin mixture with a hand mixer until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let it stand at room temperature for about 1 hour.
  5. Combine the confectioners’ sugar and the cornstarch and sprinkle some onto a large cutting board. Invert the marshmallow onto the board and peel off the plastic wrap. Dust the top with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife and dip the cut sides into the cornstarch mixture, shaking off the excess. Store them in an airtight container until needed.

Instructions for the Hot Chocolate

  1. Heat the milk, cream, espresso and confectioners’ sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add in the chocolate and whisk until smooth.
  2. Pour into mugs and garnish with the marshmallows.