Death by Hot Chocolate

Death by Hot Chocolate
Makes 4 servings

3 cups soymilk (or milk)
8 oz 70% dark chocolate, chopped

Heat milk in a heavy bottomed pan on low heat until steam rises. Add the chopped chocolate. Keep stirring until chocolate is completely incorporated. Pour into cups and serve.

This can also be made ahead of time and refrigerated. Reheat in saucepan on low.

Marshmallows
Makes 2 dozen

2 1/2 Tbsp unflavored gelatin or agar
1 1/2 cups sugar
1 cup light corn syrup
1/2 tsp salt
2 Tbsp vanilla
1/2 cup confectioners’ sugar

Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer fitted with whisk attachment. Let is stand for 30 minutes.

Combine sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan. Stir over low heat until sugar has dissolved. Cook syrup on high heat without stirring until is reaches 244o (firm-ball stage). Remove from heat immediately.

With mixer on low speed, slowly pour syrup into the softened gelatin or agar. Increase speed to high; beat until mixture is very thick and has almost tripled in volume. This can take up to 15 minutes.

Add vanilla and beat to incorporate.

Dust a 9” x 12” baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust with confectioners’ sugar and let stand overnight, uncovered, to dry out. Remove from pan and cut into shapes, dusting with confectioners’ sugar to prevent sticking. Store in airtight container.