Boo-Mallow Dark Cocoa
Proper hot chocolate, made with both cocoa and a little real chocolate so it is dark and not too sweet. The ghosts are ordinary marshmallows with faces dotted on. Children can do that part while the milk heats.
What you'll need
- 4 cups whole milk (960 ml)
- 0.33 cup unsweetened cocoa powder (30 g)
- 0.33 cup sugar (65 g)
- 3 oz dark chocolate, chopped (85 g)
- 0.5 teaspoon vanilla extract
- 1 pinch fine salt
- 8 large marshmallows
- 1 oz dark chocolate, melted, for the faces (30 g)
How to make it
Dip a toothpick in the melted chocolate and dot two eyes and a mouth on each marshmallow. Let them set while you make the cocoa.
In a saucepan, whisk the cocoa, sugar and salt with about 1/2 cup (120 ml) of the milk until there are no lumps.
Whisk in the rest of the milk and warm over medium heat until steaming, 5 to 6 minutes. Do not let it boil.
Take the pan off the heat and whisk in the chopped chocolate and the vanilla until smooth.
Pour into mugs and float two ghosts on each.
Glass: Wide mugs, so the ghosts have room. Garnish: Two marshmallow ghosts per mug.
Chef's secrets
For a nearly black cocoa, swap 1 tablespoon of the cocoa powder for black cocoa.
For 12, triple the recipe and keep it warm in a slow cooker on the lowest setting.
Good to know
The cocoa can be made a day ahead and reheated. Decorate the marshmallows up to two days ahead and keep them in a covered container.