ICE Lead Chef-Instructor Shawn Matijevich embraces the playfulness of the season with hot chocolate and homemade marshmallow "snow" men.
During the cold winter months, a steaming mug of comforting hot chocolate is a must. If you have some downtime, try making yours from scratch this year. It's easier to do than you may think, and it's very rewarding in the end — you literally get to enjoy a cup of hot chocolate. What could be better?
Always one to do the most, this year, Institute of Culinary Education Lead Chef-Instructor Shawn Matijevich decided to amp up his standard hot chocolate with homemade snowman-shaped marshmallows.
For the hot chocolate, Chef Shawn went with a 25% heavy cream-to-milk ratio, which results in a creamy, but still drinkable, final product. If you're making a large batch for a holiday party, you can use that ratio to scale the recipe up, too.
Regardless of how much you make, Chef Shawn recommends waiting until the last step to carefully pour the hot liquid over the chocolate. Then, you have a decadent treat whipped up in minutes. It's a simple recipe that packs a lot of coziness into a cup.
If you're just seeking a tasty cup of hot chocolate, you can stop there. For holiday thrill-seekers, party hosts and culinary extroverts, however, hot chocolate always requires decorations.
Chef Shawn, who is firmly in the more-is-more camp, adorned his mug with festive sprinkles and a chocolate ganache rim. The ganache is easy to whip up with just two ingredients: heavy cream and a chocolate of choice. Chef Shawn boiled the heavy cream and then poured it over an equal amount (in weight) of bittersweet chocolate to create a a thick glaze-like ganache that adhered well to the rim of his mug. (You can also amplify your ganache with additional sugar.)
Chef Shawn then dipped the ganache-coated rim in a prepared dish of red and green sprinkles and crushed candy canes for a truly festive scene. Once the mug is prepped, it's marshmallow time.
If you're inviting marshmallow snowmen to the party, you'll want to make them ahead of time. The marshmallow-making process moves quickly, but once you have your snow-mallow friends piped out, let them set for two to four hours before serving.
When ready to serve, ladle your hot chocolate into your decorated mug. Chef Shawn recommends piping a thin layer of extra marshmallow fluff or whipped cream directly on top of the liquid in order to protect your marshmallow from melting. Then, it's as simple as placing your marshmallow friend on top and decorating with candy and powdered sugar to your heart's content.
Chef Shawn highly recommends adding a gumdrop "hat" on top of the marshmallow — for aesthetic purposes, of course, but also because it's cold, and everyone deserves a warm hat.
Chef Shawn hopes you have as much fun as he did when making this whimsical treat this season. Here's how to make it at home.
Ingredients
For the marshmallows:
- 450 grams sugar
- 22 grams glucose
- 175 grams water (for sugar syrup)
- 12 gelatin sheets (or equivalent powdered gelatin)
- 200 grams water
- 60 grams egg whites
- 1 teaspoon vanilla extract
For the hot chocolate:
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar (adjust to taste)
- 3 ounces dark chocolate (70% or higher), finely chopped
- Pinch of salt
Directions
For the marshmallows:
- Bloom the gelatin by soaking it in cold water. If using sheets, submerge until soft. If using powdered gelatin, sprinkle it evenly over the water and let it bloom for at least 5-10 minutes.
- In a saucepan, combine the sugar, glucose, and water. Heat over medium-high heat and bring it txo 240°F (116°C) using a candy thermometer. Add the bloomed gelatin to the sugar syrup to stop the cooking process once the mixture reaches 240 °F.
- While the syrup heats, whip the egg whites in a stand mixer on medium-high speed until soft peaks form.
- Once the syrup reaches 240°F, add your gelatin then carefully pour it into the whipping egg whites in a slow, steady stream while mixing on medium-high speed.
- Add the vanilla extract and water and continue whipping until the mixture thickens, becomes glossy, and is slightly cool to the touch, about 5-7 minutes.
- Transfer the marshmallow mixture to a piping bag fitted with a round tip. Pipe snowman shapes onto a parchment-lined sheet pan, starting with a larger base circle and progressing to smaller circles for the head.
- Let the marshmallows set for 2-4 hours. Once firm, decorate with melted dark chocolate or icing to add eyes, buttons, and smiles.
For the hot chocolate:
- Mix and heat: In a saucepan, combine the milk, heavy cream, cocoa powder, sugar, and a pinch of salt. Heat over medium heat, whisking occasionally, until the mixture is steaming (but not boiling).
- Prepare the dark chocolate: Place the finely chopped dark chocolate in a heat-safe bowl.
- Carefully pour the hot milk mixture over the chopped chocolate. Let it sit for about 30 seconds to allow the chocolate to melt.
- Blend the mixture until smooth and slightly frothy with an immersion blender.
For assembly and service:
- Pour the rich, frothy hot cocoa into your favorite mugs and top each one with a snowman marshmallow and decorate with assorted candies.
A Note From Our Chef
You can also add candy or other edible decorations to the glass as desired.
