- Serves: 6
- Cook Time: 15 minutes
- Prep Time: 30 minutes plus setting
- Effort: medium
For the marshmallows
- 3 sachets vegetarian gelatine
- 1 orange, grated zest only
- 1 tbsp vanilla extract
- 100 g candied fruits
- 380 g liquid glucose
- 450 g caster sugar
- 250 ml water
- 30 ml Cointreau
- ¼ tsp salt
- 75 g cornflour
- 75 g icing sugar
For the hot chocolate
- 300 g chocolate, broken into pieces, plus extra to serve
- 50 ml brandy
- 100 g double cream
- 1.4 litres milk
- 1 canned squirty cream
- cocoa powder, for dusting (optional)
Tips and Suggestions
Use good quality chocolate with a high cocoa solids content for this recipe, preferably a single origin variety to help give the drink character. On the program, Aaron chooses 64% cocoa solids chocolate from Madagascar.
1. For the marshmallows: in a food processor, soak the gelatine in 100ml water. Once the gelatine has softened, add the orange zest, vanilla extract and dried fruit and process until the fruit is roughly chopped.
2. In a medium saucepan, stir the glucose, sugar, water, Cointreau and salt together, then bring to the boil. Heat the liquid to 121C (hard ball stage on a sugar thermometer) and keep the mixture at this temperature for 5 minutes, then remove from the heat and leave to cool slightly.
3. Tip the gelatine mixture into a large bowl and then pour in the sugar syrup whilst whisking continuously. Whisk until all the ingredients until it forms a stiff, shiny mixture.
4. Line a large baking tray with baking paper, stir together the cornflour and icing sugar, then heavily dust the prepared tray with half the cornflour mix. Pour the marshmallow mixture onto the sheet and pat down with a spatula until an inch thick. Dust the top with cornflour mix and leave to one side to cool completely.
5. Once set, use a hot knife to cut the mixture into cubes. Store the marshmallows in an airtight tin.
6. For the hot chocolate: place the chocolate and double cream in a bowl over boiling water and stir occasionally until melted. In a separate pan, heat the milk and brandy.
7. Place a couple in chocolate pieces in the bottom of each mug. Divide the melted chocolate between them, then pour over the hot milk and stir. Squirt a big swirl of cream into each mug, dust with cocoa powder and decorate with extra chocolate pieces. Serve with marshmallows on the side.
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