Real Hot Chocolate with Toasted Mallow Top

Method

Why opt for a plain hot chocolate when you can have a rich, smooth one that’s served with a hazelnut-dipped edge and a toasted mallow top? You won’t look back after trying this recipe.

 

  1. To create the hazelnut-dipped mugs, add the melted milk chocolate onto a small plate and add the hazelnuts onto another.
  2. Dip the rim of the mugs in the chocolate and then into the hazelnuts, ensuring the nuts stick to the chocolate. Set aside to cool until serving.
  3. For the hot chocolate, add the milk and sugar to a small saucepan on medium heat.
  4. Meanwhile, heat the dark cooking chocolate in the microwave for 30 seconds. Stir and then return to the microwave for a further 30 seconds. Continue until the chocolate has just melted.
  5. When the milk starts to bubble on the side, remove the pan from the heat and add the dark chocolate, whisking to combine.
  6. Add the vanilla extract and keep warm while you make the mallow top.
  7. For the marshmallow top, add the egg whites, sugar, cream of tartar and salt to a heatproof bowl.
  8. Place the bowl over a saucepan filled with a couple of inches of simmering water, whisking constantly for 3-4 minutes, until the egg whites are warm to touch and the sugar has dissolved.
  9. Remove the bowl from the heat and transfer it to a stand mixer. Whisk on a high speed for 7-9 minutes until stiff and glossy peaks form.
  10. Add in the vanilla extract for the final 10 seconds of whisking.
  11. Fill your mugs with hot chocolate and add the mallow on top. Using a blowtorch, lightly brown the meringue.
  12. Best enjoyed in fluffy socks in front of your favourite festive movie.

Ingredients

Prep time: 10 Minutes

Cook time: 10 Minutes

Serves: 2

  • 470ml whole milk

  • 2 tbsp sugar

  • 115g dark cooking chocolate, chopped

  • ½ tsp vanilla extract

  • 10 squares milk chocolate, melted

  • 4 tbsp hazelnuts, finely chopped

  • For the mallow top:

  • 2 large egg whites

  • 100g granulated sugar

  • ⅛ tsp cream of tartar

  • ⅛ tsp salt

  • ½ tsp vanilla extract