Peppermint Marshmallow Hot Chocolate on a Stick
Hello All!
So, how cute were Jonie’s little star ornaments yesterday!? She is just the most darling Mom out there.
Today I’ve brought you a fun edible gift idea that also makes a great party treat. Have you ever tried hot chocolate on a stick? Last night we had a Christmas party and we served these peppermint marshmallow hot chocolate sticks alongside empty mugs and a big pot of hot steamed milk. They were so fun! Everyone loved making their own cup of hot chocolate and watching the marshmallows foam and melt while the milk turned minty chocolate.
They look so pretty all lined up on a platter, just waiting to be dissolved in a hot cup of milk.
Homemade marshmallows are really easy to make, too! I added peppermint oil and red food coloring to my marshmallows to give them that “peppermint candy cane” look.
Underneath that candy cane coated chocolate is a square of creamy chocolate ganache that melts quickly and tastes incredible. I caught my Dad eating it right off the marshmallow stick, which I guess is one way to eat these.
I’ll save mine for a cup of cocoa.
You’ll find a recipe at the bottom of this post for the chocolate ganache. For the marshmallow recipe, as well as stick assembly instructions and more pictures head on over to my site, The Kitchen McCabe.
Thanks for letting me share this fun Holiday treat with you! I hope you all have a bunch of fun parties to look forward to!
Ingredients
- 1 lb. Dark Chocolate chips
- 1 C. Heavy Cream
- 1/2 t. Vanilla Extract
Instructions
- Place the Chocolate Chips in a microwave safe bowl. Pour 3/4 C. of the heavy cream over the chocolate chips. Microwave for 1 1/2 minutes, stirring every 30 seconds. After the third melting session, whisk the chocolate and cream together(if the chocolate does not melt completely, pop it back in the microwave for another 30 seconds). When the chocolate is smooth, add in the remaining 1/2 C. heavy cream and the vanilla. Whisk until well blended and smooth.
- Pour the ganache into a 8x8 square pan lined with parchment or plastic wrap. Smooth out the top of the ganache with a rubber spatula. Chill the ganache for at least 3-4 hours, or until firm.
*****Thanks Kayley, for another AMAZING recipe! You all really need to go subscribe to her blog already if you aren’t. Kayley is doing a series right now with fun edible gift ideas like her Jalapeno Pepper Jelly! Go check them out, and be sure to follow The Kitchen McCabe on Facebook for more amazing pictures and recipes!
Question: the ingredient list has 1 cup of heavy cream but directions call for 3/4 cup first, then remaining 1/2 cup. So should it be 1 1/4 cups cream?
Also, I made this with milk chocolate and only 1 cup cream but it came out way too soft to hold its shape. Would using dark chocolate make that much difference? Or does dipping it in the covering chocolate help it hold it’s shape enough to stand up? There’s no way the milk chocolate ganache could support even a marshmallow without flattening out!
Thx for your response.
Hi Kirsten!
The total amount of cream needed is 1 c., so you would only add 1/4 c. cream at the end instead of 1/2 c. Thanks for pointing that out, I’ll get that corrected.
As for the milk chocolate, it surprisingly does make a big difference in the overall firmness of the ganache. Milk chocolate has other ingredients added to it which decreases the overall amount of cocoa in the product. So you would have to add a lot less cream to get it to firm up. The 1 c. cream to 1 lb dark chocolate ratio results in a nice firm ganache, but to do it with milk chocolate I would suggest halving the amount of cream and still using 1 lb of chocolate.
Hope that helps!
Can you freeze the ganache? How long will it keep in fridge and freezer?
Could you use the double boiler method instead of putting the chocolate in the microwave?