Hot Chocolate Marshmallow Mellow Recipe By Tasty

MARSHMALLOW TOPPED MEXICAN HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Roughly chop the chocolate.
• In a small saucepan over low heat, combine the milk, chocolate, brown sugar, chiles, and cinnamon stick. Cook, stirring occasionally, until the chocolate is melted and well combined, 10-12 minutes.
• Drizzle the cajeta around the rim of an oven-safe mug, letting a little bit drip down the outside.
• Carefully strain the hot chocolate through a fine-mesh sieve into the mug. Stir in the vanilla. Spoon the marshmallow fluff on top.
• Using a hard torch, carefully toast the top of the marshmallow fluff until golden brown. Shave more chocolate on top, if desired.
• Serve immediately.
• Enjoy!

HOT CHOCOLATE WITH MARSHMALLOW ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.
• Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

HOT CHOCOLATE: MARSHMALLOW MELLOW RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!

CHOCOLATE MARSHMALLOW FUDGE

Steps:

• Combine sugar, evaporated milk, and butter in medium sauce pan.
• cook to soft ball stage Once it reaches the soft ball stage, take off heat and add chocolate morsels, marshmallow cream, vanilla, and nuts (I leave out the nuts) Stir until it is all combined well and melted.
• Pour into a aluminum foil lined 9x13" dish.
• Let cool When cooled, cut& don't forget to peel off the foil.

HOT CHOCOLATE WITH HOMEMADE ESPRESSO MARSHMALLOWS

Steps:

• For the marshmallows:.
• Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters) with plastic wrap and lightly brush with the oil.
• If using gelatin sheets, soak them in 2/3 cup (80ml) cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.
• Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.
• Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.
• Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.).
• For the hot chocolate:.
• Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.

WHITE HOT CHOCOLATE WITH MARSHMALLOWS

Steps:

• Combine 1/2 cup milk, almond bark, sugar, 2 marshmallows, and vanilla extract in a saucepan over medium heat. Cook, stirring often, until boiling. Reduce heat; add remaining 3 1/2 cups milk and stir until heated through, about 5 minutes. Add remaining 4 marshmallows.
• Divide hot chocolate among four 6-ounce mugs, placing 1 marshmallow in each. Garnish with red and green sprinkles.

HOT CHOCOLATE WITH MARSHMALLOW HEARTS

Steps:

• Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted (do not let boil). Pour into mugs.
• Grease a heart-shaped petit four cutter or aspic cutter with vegetable oil or cooking spray. Cut several marshmallows in half horizontally, and then press the cutter into the center of each one. Float the marshmallows and the cutouts on hot chocolate.

HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa mix, baking cocoa, salt, baking soda and baking powder; gradually beat into creamed mixture. Gently stir in marshmallow bits and chocolate chips., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 10-12 minutes. Remove to wire racks to cool completely.

CHOCOLATE MALLOW DROPS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.