Food | Holiday | Drinks | Dessert

This Blooming Marshmallow Hot Chocolate Is "Gourmet on a Cold Day"

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Chef Dominique Ansel's latest culinary creation has been making a splash in hot cocoa cups all around the world...and with good reason. This blossoming marshmallow hot chocolate is clearly a stroke of pure genius.

Apparently the official creation is only available in Tokyo for now, but we've figured out our own version that's sure to impress while bringing a smile to a cold winter's day. There are a few steps involved but don't let that stop you - each step is easy and the results are out of this world!

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Ingredients:

  • 1/4 cup plus 2/3 cup ice-cold water
  • 1 cup granulated sugar
  • 2/3 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 packages unflavored gelatin
  • 1/4 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • 10 small truffles
  • 1 cup milk chocolate, melted
  • Hot chocolate

Special equipment:

  • Flower cookie cutter
  • Small cupcake silicone mold

Directions:

In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat.

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In a stand-up mixer, add 2/3 cup water and 2 packets of gelatin.

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Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing.

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Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture.

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Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly.

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Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.

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Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold.

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Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board.

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Place a candy beads in the middle and wrap up the petals into a tulip shape.

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Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.

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Place flower into hot chocolate and watch it bloom as the chocolate wrapper melts.

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