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
- Line a 13″ x 9″ baking pan with plastic wrap and lightly brush it with the oil.
- Add the espresso, 1 1/2 cup of sugar, and the 1 tablespoon of vanilla extract to a saucepan and heat over medium heat.
- 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.
- 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.
- 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
- 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.
- Pour into mugs and garnish with the marshmallows.