Hot Chocolate with Lavender Marshmallows
A rich French sipping chocolate made American with homemade mega marshmallows and a pinch of sea salt.
What you need:
3 cups whole milk
8 ounces best quality possible bittersweet chocolate, chopped
1 tablespoon sugar (optional)
Pinch of flaked sea salt
Lavender Marshmallows (recipe to follow)
What to do:
Add milk to a medium heavy bottom sauce pan and bring to a low simmer. Whisk in chocolate and stir until melted. Add sugar and continue cooking and whisking for another 2-3 minutes.
To Serve: In a Café au lait cup or larger cup add 1-3 marshmallows. Pour hot chocolate over. Sprinkle the top with a little sea salt.
makes 16 extra large marshmallows
What you need:
1/2 cup corn starch
1/2 cup powdered sugar
1 cup cold water, divided
3 (1/4-ounce) packets unflavored gelatin
2 cups sugar
2/3 cup light corn syrup
1/4 teaspoon salt
1 1/2 teaspoons lavender extract
lavender colored gel food coloring (can also use a wee bit of purple)
What to do:
1. Lightly coat an 8×8 baking pan with non-stick cooking spray and set aside.
2. In a small bowl, sift together the corn starch and powdered sugar. Use half of the mixture to coat the sprayed baking pan. Set aside.
3. Pour 1/2 cup cold water into bowl of standing mixer fitted with whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens and absorbs water (about 15 minutes).
4. In a heavy saucepan over medium-low heat, add the remaining 1/2 cup cold water, sugar, corn syrup and salt. Stir mixture until the sugar dissolves, you may need to brush the inside of the pan with a wet pastry brush if sugar crystals begin to form. Clip a candy thermometer to the side of the pan and increase the heat to medium-high. Boil the mixture, without stirring, until the temperature reaches 240 degrees F (about 8-10 minutes).
5. Turn on the standing mixer to a low speed and gradually add the hot syrup to the gelatin mixture (pour it down the sides of the bowl and not on the whisk). Gradually increase the speed to high and beat until the mixture becomes super thick (about 15 minutes). Add lavender extract and just the smallest bit of lavender food coloring to tint the mixture. Beat for another 30 seconds or until it’s all incorporated.
6. Scrape the mixture into the prepared pan. Use a wet offset spatula to smooth the top. Do not cover and let stand at room temperature overnight.
7. Dust the top of the marshmallows with some of the remaining cornstarch and powdered sugar mixture and use the rest of the mixture to generously dust a work surface with. Turn the marshmallow slab out of the pan and onto the dusted work surface. Using a sharp chef’s knife, cut the square into 4 strips. Then cut the 4 strips into 4 separate squares so you have 16 big thick marshmallows. Don’t worry if you have to squish the marshmallows a bit while you cut them, they spring right back. Toss the marshmallows in any remaining cornstarch powdered sugar mixture you have left. Place on a plate and allow to continue to dry at room temperature.
*Marshmallows have a nice, long shelf life. Keep them in an airtight container with a little extra confectioners' sugar. They should last for up to 3 weeks at room temperature.
NOTE: Don't like lavender flavor? Substitute your favorite extract for the lavender and tint the marshmallow mixture accordingly. Pink for Bubblegum. Green for mint. Orange...well for orange.
Recipe by Libbie Summers
SHOP THE SCENES:
Chamber Apron in Grey Linen
White Linen Kitchen Towel with Cafe au lait Embroidery
Linen Napkin Set in Charcoal Grey