White Hot Chocolate With Marshmallows Recipes

WHITE HOT CHOCOLATE WITH MARSHMALLOW STIRRERS

Steps:

• For the stirrers: Line a small baking sheet with wax or parchment paper. Place the chocolate in a small bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Insert a lollipop stick into each marshmallow. Dip the marshmallows into the chocolate, allowing any excess chocolate to drip back into the bowl. Place on the prepared baking sheet and refrigerate until the chocolate has set, 20 minutes.
• For the hot chocolate: Whisk together the almond milk, cinnamon and nutmeg in a 5-quart saucepan. Bring to just below a boil over medium-high heat. Remove the pan from the heat and add the white chocolate and agave. Stir constantly until the chocolate has melted and the mixture is smooth, 2 minutes. Keep warm over low heat until ready to serve.
• Pour the hot chocolate into mugs and stir with the marshmallow stirrers.

WHITE HOT CHOCOLATE WITH STORMTROOPER MARSHMALLOWS

Steps:

• Combine all ingredients in a saucepan set over medium heat.
• Stir until the mixture is simmering, then reduce to low heat. Do not boil the mixture (watch carefully).
• Remove from the heat once simmering and serve, topped with marshmallows as shown or whipped cream.

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.

CARDAMOM WHITE HOT CHOCOLATE WITH PISTACHIO AND COCONUT DIPPED MARSHMALLOWS

Steps:

• Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
• Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
• Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
• Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
• Serve the white hot chocolate with the marshmallows.

WHITE CHOCOLATE MARSHMALLOW FUDGE

Steps:

• In a heavy saucepan, bring sugar, milk and butter to a boil over low heat, stirring constantly. Cook until mixture reaches 234° (soft-ball stage) on a candy thermometer. , Remove from the heat; stir in marshmallow creme, chocolate chips and nuts until marshmallow and chocolate are melted. Spread in a greased 13-in. x 9-in. pan. Cool before cutting.

HOMEMADE WHITE HOT CHOCOLATE

Steps:

• Combine white chocolate chips and half-and-half in a medium saucepan over medium heat. Stir continuously until chocolate has completely melted, 3 to 4 minutes. Stir in milk and vanilla extract until heated through, 3 to 4 minutes more. Pour into mugs and serve.

DELUXE HOT CHOCOLATE WITH MARSHMALLOWS

Steps:

• Pour the milk, double cream and chopped chocolate into a pan. Bring gently to the boil, whisking until smooth. Serve in individual cups or mugs topped with mini marshmallows and a little grated chocolate.

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.

PEPPERMINT WHITE HOT CHOCOLATE

Steps:

• In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Meanwhile, in a small bowl, beat cream until stiff peaks form. Fold in 1 teaspoon crushed candy., Whisk chocolate into milk until smooth. Remove from heat; stir in extract. Pour into mugs; top with whipped cream. Sprinkle with remaining candy and, if desired, marshmallows. Serve immediately.