December 22: Midday Fix - Truffle Hot Chocolate and Marshmallows


Katherine Anne Confections
2745 W. Armitage Avenue
(773) 727-3248


3/4 oz gelatin4 oz water, cold12 oz sugar6 oz light agave nectar or brown rice syrup4 oz local honey3 oz water1/2 teaspoon salt1/2 oz vanilla extract or vanilla paste
Put the cold water in a small, wide bowl. Sprinkle the gelatin evenly over it. Combine the sugar, agave, honey, and water in a medium saucepan. Stir gently, just until combined, trying to avoid getting sugar crystals up the side of the pan. Cook to 220 degrees. Add salt. If you see any crystals on the side of the pan, remove the candy thermometer, cover the pot, and let it cook for a couple of minutes undisturbed (to melt the crystals.) Cook to 252 degrees. Remove from the heat, and allow the mixture to cool to 220 degrees. While the sugar mixture is cooling, gently melt the gelatin mixture over a water bath, stirring until no lumps remain. Once the sugar mixture has cooled, pour it in to the bowl of a large stand mixer with the whip attachment. Add the gelatin, and quickly turn on to high speed. Beat on high for 8 minutes, or until beautiful and fluffy. Mix in your vanilla. Pour on to an oiled 13x9 pan. Cool for 12 hours, then dust both sides with powdered sugar, and cut in to squares.

Truffle Hot Chocolate

1 cup milk
1 cup cream
OR 2 cups half n half
6 ounces chocolate (semisweet, bittersweet, milk chocolate, or a mixture)
pinch salt
1/4 teaspoon real vanilla extract

Heat cream and salt in a saucepan until almost boiling. Pour some of the hot cream over the chocolate, slowly, until chocolate is just covered. Let sit 30 seconds. Whisk vigorously until smooth and glossy. Pour back in to the saucepan, add vanilla, and serve.

Makes 2 mugs of decadent hot chocolate.

Hot Chocolate Infused with Chocolate Truffles
Once you've made the hot chocolate above (or, use your favorite hot chocolate recipe), simply cut a truffle in to quarters and put in the bottom of the mug. Pour hot chocolate over; wait 30 seconds. Stir vigorously until emulsified. Top with a marshmallow and enjoy.


Hot Chocolate
Use the best quality ingredients possible. Local cream, high-quality chocolate, etc. You can make it with milk if you like, it's simply richer and more decadent with cream. Season away with cinnamon, peppermint, liquors, etc.
I like to make hot chocolate and marshmallows in complimentary flavors. For instance, a cinnamon marshmallow and hazelnut hot chocolate (just melt a hazelnut truffle in there.) A peppermint marshmallow and a creme de menthe hot chocolate. All sorts of ideas!
Be sure not to burn the chocolate. Once you mix the chocolate and milk/cream together, be very gentle with reheating and keeping warm.

Marshmallows. Use a kitchen scale and a decent candy thermometer. You can get them at any cooking supply store, or even on
You can flavor your marshmallows with all sorts of delicious things. Adding a splash of real extracts, essential oil, or vanilla at the end is a classic way to do it. Or how about using a lavender honey instead of wildflower? Try adding a bit of citrus zest or chocolate chips. Just be sure to add these in at the end.
'mallows will keep for a month in an air-tight container, when made properly. If you see them starting to collect moisture well, throw a hot chocolate party with a marshmallow bar!

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