Fluff Bake Bar’s Signature Hot Cocoa (& crazy marshmallows)

The groundhog has spoken, and according to the folklore we are going to have six more weeks of winter. Savor these last few chilly weeks with a cozy cup of hot chocolate. In the current issue of My Table magazine, you can find a round-up of Houston hot chocolate options as well as a fun hot chocolate recipe courtesy of Rebecca Masson (left in photo) of Fluff Bake Bar.

The recipe is something special, so we wanted to share it on SideDish, too. Here is the recipe for Masson’s hot chocolate with the Ninja’s Green Chartreuse Marshmallows (for those who love the puffy, white floaters).

HOT CHOCOLATE 
2 cups non-fat dry milk
3/4 cup granulated sugar
1/2 cup cocoa powder (Rebecca Masson prefers to use Valrhona, available at Central Market)
1/2 cup chocolate chips (Valrhona Baking Pearls are preferred)
1/2 cup non-dairy creamer
pinch of kosher salt

METHOD: Mix the ingredients together in a medium bowl. Using a kettle, boil 8 ounces of water. Put ¼ cup scoop of the mix in a coffee cup, then add the hot water and stir well. Be careful drinking right away — you could burn your tongue. Optional: Add a shot of your favorite mezcal. Muy delicioso!

NINJA’S GREEN CHARTREUSE MARSHMALLOWS 

12 sheets gelatin (available at Central Market)
1 cup cornstarch
1 cup powdered sugar
1/3 cup plus 1 Tbsp. water
1/2 cup light corn syrup (Wholesome Sweeteners Organic is preferred)
2 cups granulated sugar
4 large egg whites
3 1/2 Tbsp. Green Chartreuse

METHOD: In a small bowl, soak the gelatin leaves in about 2 cups cold water.  In a separate small bowl, mix the cornstarch and powdered sugar. This is your marshmallow mix.

Lightly grease a 13” x 9” baking pan and lightly dust it with the marshmallow mix. Set the remaining marshmallow mix aside. You’ll need it to dust, dust and dust again. Ensuring that the pan is well dusted prevents your homemade marshmallow from sticking to the pan and becoming a sticky mess.

In a small saucepan, mix the water, corn syrup and sugar.  Fitted with a candy thermometer, place the pan on medium high heat.

In the bowl of an electric mixer, place the egg whites in the bowl.  With the whisk attachment, begin whipping the egg whites on low speed until frothy.

When the sugar mixture on the stove reaches 210ºF, beginning whipping the egg whites on high. At this point, the gelatin will need to be removed from the water and well wrung out.

When the syrup reaches 245ºF, remove the saucepan from the heat and add the gelatin. Whisk until smooth.  While the mixer is on high, slowly pour the sugar and gelatin mixture into the whites, carefully paying attention to not splash the hot mixture on the beater. There’s a sweet spot between the sides of the bowl and beater, and this is where you want the sugar syrup to be poured.

Continue whisking at high speed until the sides of the bowl are cool to the touch. When the bowl has cooled, slowly pour the Chartreuse into the mixing bowl and continue to whisk another 5 minutes.

Remove the bowl from the mixer and using a spatula, spread the batter onto the prepared pan. Lightly dust the top with the marshmallow mix. Allow to dry at least four hours — overnight is preferred.

Again dust the top of the marshmallows with a few pinches of the marshmallow mixture. You’ll have a giant marshmallow that should slide out of the pan pretty easily. Using a knife or scissors (dusted well with the marshmallow mix) cut the marshmallows into any size or shape pieces that you’d like and toss the marshmallows in the bowl of the remaining marshmallow mix. Be sure to shake off any excess powder before placing it atop your hot chocolate.