AT A GLANCE
Inspired by New York's City Bakery's famous hot chocolate, which is so intense it's served in shots.
|01||For marshmallows, place gelatine in the bowl of an electric mixer fitted with a whisk attachment, add 1/3 cup cold water and stand for 10 minutes. Combine sugar, corn syrup and 1/3 cup water in a saucepan and stir over medium-high heat until sugar dissolves, bring to the boil and cook without stirring until mixture reaches 121C on a sugar thermometer. With the mixer on low speed, add syrup in a thin steady stream and whisk until combined. Scrape down sides of bowl, add vanilla, increase speed to high and whisk for 8-10 minutes or until thick, white and fluffy. Sieve over 20gm cocoa, whisk and transfer mixture to a baking paper-lined, lightly oiled 17cm-square cake pan, smoothing top and stand overnight. Turn onto a lightly oiled cutting board and cut into squares. Sieve together icing sugar, cornflour and remaining cocoa, then roll marshmallows in cocoa mixture to coat. Marshmallows will keep for up to a week in an airtight container.|
|02||Combine milk and cream in a heavy-based saucepan and bring to a simmer over low heat. Add chocolate and stir continuously until melted and smooth. Divide among heatproof cups, add liqueur to taste, scatter with cocoa and serve with marshmallows.|