Hot Chocolate with Homemade Marshmallows

A cup of hot chocolate with marshmallows will warm you in the frosty winter day and cheer up at any time of the year. Little pieces homemade marshmallows perfectly complement the rich taste of cocoa with adding chocolate and cinnamon. Marshmallow is sweet reminiscent of its airy consistency marshmallows, which is not at all difficult to cook at home. Share with friends: Time: 14 minutes Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Hot chocolate

• 3/4 Art. milk powder
• 1/2 tsp ground cinnamon
• 3/4 Art. Sahara
• 1/2 tbsp. cocoa powder
• 110 gr. dark chocolate
• Homemade Marshmallows, see recipe below.

Homemade Marshmallows

• 3 tbsp. l (3 sachets) of dry gelatin
• 2 tbsp. cold water
• 2 tbsp. Sahara
• 2 egg whites
• 2 tbsp. sifted icing sugar plus dusting powder and marshmallow
• Butter for greasing dishes

Recipes with similar ingredients: milk powder, cinnamon, sugar, cocoa, bitter chocolate, eggs, icing sugar, gelatin

Recipe preparation:

1. Hot chocolate

   Combine all dry ingredients in a large capacity and well mix. Take dark chocolate and chop it into large pieces of the same size. Mix all the ingredients well wooden spoon and put in a dry airtight container. To make cocoa, just add 1 tbsp. water for 1/2 tbsp. mixtures. Heat in a small saucepan over low heat, stirring occasionally whisk. Brew hot chocolate for about 6-7 minutes, not reaching boiling. Serve with marshmallows.

2. Homemade Marshmallows

   In a medium-sized stewpan, dilute gelatin with cold water. After the gelatin has dissolved, after about 10 minutes, add sugar and gently dissolve it over low heat, in within 8 minutes Remove from heat and let cool to room temperature. temperature.

3. Beat egg whites with a mixer until steady peaks appear, then add the sifted icing sugar. Mixing with a mixer on low speed, slowly pour in the cooled gelatin solution. Increase speed and beat until a thick white mass is formed. doubling the volume and the formation of medium peaks.
4. Fill a baking dish with a size of 20×20 cm with high sides, lightly oil it and cover with sugar powdery. Or use a baking sheet, but then marshmallow will fail so high. Pour the mixture into the mold and sprinkle on top of the sugar powdery. Leave overnight or at least 3 hours before hardening. Marshmallow should be light and airy when hardened.
5. Separate the marshmallow from the sides of the mold and tilt the mold onto large chopping board. Remove the foil and with the help of a large knife cut the marshmallows into cubes. Roll each cube in sugar powder.