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!
![](https://www.shared.com/content/images/2017/01/2154677454-3.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2154677454-3-1.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-2.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-3.jpg)
In a stand-up mixer, add 2/3 cup water and 2 packets of gelatin.
![](https://www.shared.com/content/images/2017/01/2154677454-3-4.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2154677454-3-5.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-6.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2154677454-3-7.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-8.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-9.jpg)
Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly.
![](https://www.shared.com/content/images/2017/01/2154677454-3-10.jpg)
Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight.
![](https://www.shared.com/content/images/2017/01/2154677454-3-11.jpg)
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.
![](https://www.shared.com/content/images/2017/01/2154677454-3-12.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-13.jpg)
Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board.
![](https://www.shared.com/content/images/2017/01/2154677454-3-14.jpg)
![](https://www.shared.com/content/images/2017/01/2154677454-3-15.jpg)
Place a candy beads in the middle and wrap up the petals into a tulip shape.
![](https://www.shared.com/content/images/2017/01/2154677454-3-16.jpg)
Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely.
![](https://www.shared.com/content/images/2017/01/2154677454-3-17.jpg)
Place flower into hot chocolate and watch it bloom as the chocolate wrapper melts.
![](https://www.shared.com/content/images/2017/01/2154677454-3-18.jpg)