Description
Experience the decadence of a Viral NYC Hot Chocolate with this rich, creamy recipe that combines a luscious homemade marshmallow fluff topping and a perfectly smooth, chocolatey drink. This recipe layers whipped egg whites and cocoa-infused milk to deliver a café-quality treat in the comfort of your home.
Ingredients
Scale
Marshmallow Fluff
- 3 large egg whites
- ¾ cup granulated sugar (150g)
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Hot Cocoa
- 1½ cups evaporated milk (354mL)
- 1½ cups whole milk (360mL)
- ½ cup heavy cream (120mL)
- ½ cup light brown sugar (100g, packed)
- ¼ cup Dutch-process cocoa powder (25g)
- â…› teaspoon sea salt
- 4 ounces semi-sweet chocolate (chopped)
- 1 tablespoon vanilla bean paste
- Whipped cream for topping
Instructions
- Prepare the Marshmallow Fluff: Fill a medium saucepan with about 2 inches of water and bring it to a low boil over medium heat. Then, in a heatproof bowl larger than the saucepan’s mouth, combine the egg whites, granulated sugar, and cream of tartar.
- Heat the Egg Mixture: Place the bowl on top of the saucepan ensuring it doesn’t touch the boiling water and increase the heat to medium-high. Whisk continuously until the sugar dissolves completely, achieving a temperature of 160℉ on a candy thermometer, and the mixture feels smooth without sugar granules.
- Whip the Fluff: Pour the warmed egg mixture with vanilla extract into a stand mixer fitted with a whisk attachment. Beat at high speed until stiff peaks form, creating a fluffy marshmallow texture.
- Store the Fluff: Transfer the marshmallow fluff into a piping bag or jar to set aside for later use.
- Make the Hot Cocoa Base: In a separate medium saucepan, whisk together evaporated milk, whole milk, heavy cream, light brown sugar, cocoa powder, and sea salt. Heat over medium until the sugar dissolves completely.
- Add Chocolate: Stir in the chopped semi-sweet chocolate into the warm milk mixture and whisk continuously until the chocolate melts and the mixture becomes smooth.
- Flavor and Simmer: Add vanilla bean paste and bring the hot chocolate mixture to a light simmer over low heat. Remove from heat after simmering.
- Assemble the Drink: Pour the hot chocolate into mugs. Pipe the marshmallow fluff around the inside and rim of each mug, then use a kitchen torch to carefully toast the marshmallow fluff to a golden brown color.
- Garnish and Serve: Top each mug with a scoop of whipped cream and serve immediately for a warm, indulgent experience.
Notes
- Use a candy thermometer to ensure the egg whites reach the correct temperature for safe consumption.
- Be cautious when toasting the marshmallow fluff with the kitchen torch to avoid burning or uneven toasting.
- For extra richness, use high-quality semi-sweet chocolate and Dutch-process cocoa powder.
- Store leftover marshmallow fluff in an airtight container in the refrigerator for up to 3 days.
- This recipe makes 4 servings, perfect for sharing or enjoying over a few days.
