IPA hot chocolate & marshmallows

IPA hot chocolate & marshmallows

By
From
The Desserts of New York
Photographer
Alicia Taylor

Forget the pallid hot chocolates of your past. The only sort you should ever drink should be thick, dark and rich. It’s a maxim New York upholds with heart-racing cups found across town, from Maman’s inventive take featuring dried lavender to Momofuku Milk Bar’s marshmallow-topped approach.

For me, the king of hot chocs is undoubtedly The City Bakery’s, which by some accounts uses up to 100 grams of the good stuff per cup. It’s pretty much liquid chocolate, and every bit as good as that sounds. The iconic bakery celebrates its much-loved drink each February with daily-changing flavours and it’s in this vein that I’ve made my own – with a twist of Brooklyn IPA craft beer, whose melange of fruity undertones plays off those also found in quality dark chocolate. It’s also topped with an iceberg-size marshmallow, ’cause when you’re going all out …

Ingredients

Quantity Ingredient
500ml milk
500ml pouring cream
350g dark chocolate (70% cocoa solids), finely chopped
75g light brown sugar
160ml india pale ale (ipa), see tip

Marshmallows

Quantity Ingredient
165g caster sugar
70g glucose syrup
100ml water
3 titanium-strength gelatine leaves
3 egg whites
35g pure icing sugar
35g cornflour

Method

  1. To make the marshmallows, grease and line a 22 cm square baking tin with baking paper. Place the sugar, glucose and water in a saucepan over medium–high heat and stir until the sugar dissolves, then cook for a further 12–15 minutes or until it reaches 125°C. Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes, then squeeze out the excess liquid. Remove the syrup from the heat, then whisk in the gelatine (be careful as it will bubble up). Using an electric mixer, whisk the egg whites to stiff peaks. Reduce the speed to low and, with the motor running, gradually add the hot syrup mixture until combined, then whisk for 5 minutes or until cool. Spread the marshmallow mixture over the prepared tin, smoothing the top, then refrigerate for 1–2 hours or until set.
  2. Place a sheet of baking paper on a work surface. Combine the icing sugar and cornflour in a bowl, then sift half over the baking paper. Turn out the marshmallow onto the icing sugar mixture then, using a large sharp knife, cut into 20 pieces. Sift over the remaining icing sugar mixture and turn to coat all over, then transfer the marshmallows and any remaining icing sugar mixture to an airtight container. The marshmallows will keep at room temperature for 2–3 days.
  3. When you are ready to make the hot chocolate, pour the milk and cream into a saucepan over medium heat and bring almost to the boil, then remove from the heat. Add the chocolate and sugar, stand for 3–5 minutes, then whisk until melted, well combined and dark. Add the IPA and whisk to combine.
  4. Divide evenly among glasses and serve topped with marshmallows.

Tip

  • Like most craft beers, every IPA (Indian pale ale) is different, so you may need to experiment before you hit upon the right one (you want a big, hoppy, bitter, citrusy one). You can add more beer to taste, but don’t add more than an extra 1–2 tablespoons as it will change the consistency of the hot chocolate. Instead, try a different IPA
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