Hot chocolate with torched marshmallow
Prep
15m
makes
3
Make your next hot chocolate extra fancy, with a bruleed meringue topping that will add an added element of elegance and sweetness to this comforting cocoa drink.
You’ll need a kitchen blowtorch and a piping bag or zip-lock bag for this recipe.
Ingredients (4)
- Hot chocolate, to serve
Swiss meringue
- 2 large egg whites, at room temperature
- 1/2 cup (110g) caster sugar
- Pinch cream of tartar
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the Swiss meringue, whisk all ingredients and a pinch of fine salt in a large heatproof bowl. Place bowl over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk constantly until mixture is white, doubled in volume and all sugar is dissolved (when you rub mixture between your fingers, you shouldn’t feel any grains of sugar, and it must feel hot). Transfer to a stand mixer fitted with the whisk attachment. Whisk on high speed for 2-3 minutes, until stiff peaks form. Transfer to a piping bag or zip-lock bag and snip off a 2cm opening.
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2.Pour hot chocolate into 3 mugs. Pipe a thick rim of meringue around each mug. Use a kitchen blowtorch to caramelise the meringue. Serve immediately.
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