Red Velvet Hot Chocolate with Heart-Shaped Marshmallows
What’s better than snuggling by the fire with your sweetheart? Why, snuggling by the fire with your sweetheart and a cup of creamy dreamy hot chocolate, that’s what! We’ll never turn down a cup of piping hot cocoa, warming our hands and our heart on a chilly winter’s day. Throwing a powdery envelope into a mug with some boiling water works, but we like it velvety rich and made over the stovetop. In honor of heart day, we added a twist, tossing our Petal Dust straight into the mix.
Don’t forget the marshmallows! Homemade ‘mallows are pretty easy, especially if you have a stand mixer to take care of the whipping. We used the heart-shaped cookie cutter from our Casino set (the perfect size for over-sized mallows) & pink Tinker Dust just in time for Valentine’s Day, but the shapes, colors, and flavors can easily be modified to suit the occasion!
Make ahead a few days before so they’re ready for your snuggle sesh!
3 packages unflavored gelatin
1 cups cold water
1 ½ cups sugar
1 cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
½ cup confectioners’ sugar
¼ cup cornstarch
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. In a small saucepan combine the other 1/2 cup water, sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover and cook until the mixture reaches 240 degrees with a candy thermometer, about 8 minutes. Remove from the heat. Turn the mixer on low speed and slowly pour the sugar syrup into the gelatin mixture. Once added, increase the speed to high. Continue to whip until the mixture becomes very thick and fluffy, like marshmallow fluff, approximately 15 minutes. Add the vanilla and whip another minute.
Line a baking pan with parchment paper and spray with nonstick spray. Pour the mixture into the prepared pan, using a lightly oiled spatula to spread evenly. Lightly dust the top with a bit of confectioners’ sugar, cornstarch and Tinker Dust. Set pan aside for minimum 8 hours or overnight.
When ready to cut, fill a freezer bag with confectioner’s sugar, cornstarch, and Tinker Dust (add a little, add a lot, it’s up to you!). Pour warm water into a bowl and dip your heart-shaped cutter into the water with each cut, or it will stick. As you cut each piece, slowly lift the marshmallow off the pan with a rubber spatula, add to the bag, and shake with each addition. Remove from bag, shake off excess, and allow to dry on a plate at room temperature for several hours. Store in an airtight container with a bit of the cornstarch, sugar, & Tinker Dust mix for up to one week.
Homemade Red Velvet Hot Chocolate
Makes 2 mugs, one for you, one for your sweetie!
2 tablespoons butter or coconut oil
¼ cup brown sugar
½ cup semi-sweet chocolate chips
1 teaspoon vanilla extract
A pinch of salt
4 cups milk
In a medium saucepan, melt better or coconut oil, then stir in sugar, vanilla extract, and salt. Lower heat, and add chocolate chips, stirring constantly until chocolate is melted. Slowly whisk in milk and then add Petal Dust, until desired hue of red velvety goodness is achieved. Continue whisking constantly until all ingredients are incorporated and milk is heated through. Pour into mugs and top with marshmallows!