Hot Chocolate Tray

Elevate your hot chocolate game and beat the winter blues with a fun activity for the whole family. Whether you prefer flavors of peppermint, caramel, or cayenne, creativity will come alive as you make your own bespoke hot chocolate creations.

Hot Chocolate Tray Recipe

INGREDIENTS

For the hot chocolate tray:

Pizzelles
Homemade marshmallows
Macarons
Cookies
Biscotti
Caramel popcorn
Pirouette® rolled wafers

For the hot chocolate:

4 oz Ghirardelli chocolate
16 oz milk
1 tsp salt
3 tbsp brown sugar

INSTRUCTIONS

  1. Chop chocolate and place in a large mug.
  2. Bring milk, salt, and brown sugar to a boil and pour over the chocolate.
  3. Let sit for 1 minute and stir.

Hot Chocolate Variations

INGREDIENTS

For mint:

1 tsp mint extract

For wicked:

¼ tsp cayenne pepper

For cinnamon:

2 tsp cinnamon

For mocha:

2 packets instant coffee

For caramel:

3 tbsp caramel sauce

For marshmallows:

2 packets gelatin
2 oz cold water
7 oz + 1 tbsp sugar
12 oz corn syrup
3 egg whites

INSTRUCTIONS

For marshmallows:

  1. Spray sheet tray with pan spray and line with parchment paper and spray again.
    Bloom gelatin by putting water in a small bowl and sprinkling gelatin powder over water. Set aside.
  2. Boil 7 ounces of sugar, corn syrup, and water to 240 degrees.
  3. Once sugar has reached 230 degrees, whip egg whites on high speed to soft peak and slowly add 1 tablespoon of sugar. Continue to whip until it reaches stiff peaks; it will be opaque white. Do not turn off mixer.
  4. Once the sugar has reached 240 degrees, add the bloomed gelatin and stir to make sure it’s all melted.
  5. As the whip is mixing, pour the sugar syrup down the side of the mixer. Try not to hit the whisk. Whip on high speed for 10 minutes.
  6. Pour onto prepared sheet tray. Place into fridge until set. Cut into desired size with a chef knife that is dipped into a hot water bath.

Story by Lindsay Anne Herring / Recipe by Selina Progar / Styling by Anna Calabrese / Photography by Dave Bryce / Chocolate courtesy of Mon Aimee Chocolat

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