Wicked hot chocolate with churros-style marshmallows

Wicked hot chocolate with churros-style marshmallows

From
The Artisan Marshmallow
Makes
6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Citrus marshmallow roulade with chocolate ganache
600ml milk
200g dark chocolate, chopped
185ml cream
1 vanilla bean, split lengthwise and seeds scraped
1 cinnamon stick
1-2 tablespoons caster sugar, to taste
1 whole star anise

Spice sugar

Quantity Ingredient
1 whole star anise
80g caster sugar
1/2 teaspoon ground cinnamon

Method

  1. Lightly spray 2 large trays with oil. Prepare the marshmallow mixture as instructed, ensuring it is very thick and holding its shape well. Immediately transfer to a large piping bag fitted with a large star nozzle. Pipe the marshmallow into lengths of about 12 cm, continuing until all the mixture has been used. Stand for 1–2 hours, or until set.
  2. To make the spice sugar, use a mortar and pestle or spice grinder to grind the star anise to a powder. Combine, to taste, with the sugar and cinnamon. When the marshmallow lengths are set, toss in the spice sugar to coat.
  3. For the hot chocolate, combine the milk, chocolate, cream, vanilla bean and seeds, cinnamon, sugar and the whole star anise in a medium, heavy-based saucepan over low heat. Warm the mixture, stirring continuously, until the chocolate has melted and the mixture is smooth. Remove the spices, pour into mugs and serve with the marshmallows for dipping.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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