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Ultimate Hot Cocoa Bar with Easy Peppermint Marshmallows

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This isn’t just another hot chocolate recipe. This is a full-blown, show-stopping hot cocoa bar designed to be the centerpiece of your next gathering, featuring rich, velvety cocoa and soft, homemade peppermint marshmallows.

Ingredients

Scale
  • 4 cups whole milk (or 2% for a lighter version)
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate, finely chopped
  • 4 oz dark chocolate (60-70% cacao), finely chopped
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 envelopes (about 3 tablespoons) unflavored gelatin
  • 1 cup cold water, divided
  • 1 1/2 cups granulated sugar (for marshmallows)
  • 1 cup light corn syrup
  • 1/4 teaspoon salt (for marshmallows)
  • 1 teaspoon peppermint extract
  • 1/2 cup powdered sugar, for dusting
  • 1/4 cup cornstarch, for dusting
  • Red food coloring (optional, for swirl)
  • Whipped cream (for serving)
  • Crushed candy canes or peppermint candies (for serving)
  • Chocolate shavings (for serving)
  • Mini chocolate chips (for serving)
  • Caramel sauce or chocolate sauce (for serving)
  • Pretzel sticks or sea salt flakes (for serving)

Instructions

  1. Make the Peppermint Marshmallows (Day Before): Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang. Lightly spray with non-stick cooking spray. In a small bowl, whisk together 1/2 cup powdered sugar and 1/4 cup cornstarch. Sprinkle about half of this mixture evenly over the bottom of the prepared pan. Set the rest aside.
  2. In the bowl of a stand mixer, sprinkle the 3 envelopes of gelatin over 1/2 cup of the cold water. Stir gently and let sit for 10 minutes to bloom.
  3. In a medium, heavy-bottomed saucepan, combine the remaining 1/2 cup cold water, 1 1/2 cups granulated sugar, and 1 cup light corn syrup. Stir gently over medium heat until the sugar dissolves. Stop stirring, clip a candy thermometer to the side, and increase heat to medium-high. Bring to a boil and cook without stirring until the thermometer reads 240°F (soft-ball stage), about 8-10 minutes. Remove from heat immediately.
  4. With the whisk attachment on the stand mixer, beat the bloomed gelatin on low speed. Carefully and slowly pour the hot sugar syrup down the side of the bowl. Once all syrup is in, increase speed to high and whip for 10-12 minutes until thick, glossy, and bright white.
  5. During the last minute of whipping, add 1 teaspoon peppermint extract and 1/4 teaspoon salt. For a swirl, stop the mixer, drizzle in a few drops of red food coloring, and pulse once or twice to create streaks.
  6. Working quickly, scrape the marshmallow mixture into the prepared pan using a lightly oiled spatula. Spread into an even layer. Sprinkle the remaining powdered sugar and cornstarch mixture over the top. Let sit uncovered at room temperature for at least 6 hours or overnight. Do not refrigerate.
  7. Once set, turn the slab out onto a cutting board dusted with more sugar mixture. Peel off parchment. Use a large sharp knife or pizza cutter (dusted with sugar mixture) to cut into 1-inch cubes. Toss cubes in remaining sugar mixture to coat. Store in an airtight container at room temperature for up to 2 weeks.
  8. Make the Rich Hot Cocoa Base (Day of Party): In a large saucepan, whisk together 1/2 cup cocoa powder, 1/2 cup sugar, and 1/4 teaspoon salt.
  9. Slowly whisk in about 1/2 cup of the milk to create a smooth paste. Then whisk in the remaining 3 1/2 cups milk and 1 cup heavy cream. Place over medium heat.
  10. Whisk frequently as the mixture heats up. Do not let it boil. Once steam rises and small bubbles form around the edges, remove from heat.
  11. Add the finely chopped semi-sweet and dark chocolate. Let sit for 2-3 minutes to soften, then whisk gently until completely melted and smooth.
  12. Stir in 1 teaspoon vanilla extract. Taste and adjust sweetness or chocolate flavor as desired. Pour into a slow cooker on ‘warm’ or a heatproof carafe. Serve with toppings and peppermint marshmallows.

Notes

Make marshmallows a day ahead. Humidity can affect marshmallow setting; avoid making on rainy days. For the cocoa, do not let milk boil to prevent graininess. The cocoa base can be made up to 3 days in advance and reheated.

Nutrition

Keywords: hot cocoa, hot chocolate, peppermint marshmallows, cocoa bar, holiday drink, winter dessert, homemade marshmallows

Find it online: https://flurpchef.com/ultimate-hot-cocoa-bar-with-easy-peppermint-marshmallows/