Slow Cooked Hot Chocolate
I didn't know that this recipe was hiding in my library. Make a guess, how old is this hot chocolate recipe? I made this in 2013. Yes! Almost 10 years old! And I was surprised that I have about 500 unposted recipes! I may need to revamp and recreate them 1 by 1.
Anyway, I can't really remember where I get this idea from; probably in a cookbook provided by the slow cooker company when I purchased it eons ago. I used to top this hot chocolate off with some store-bought marshmallows. I figured, maybe I should make my own marshmallow fluff. After sipping, I realized how nostalgic this hot chocolate is.
Oat Milk Homemade / Milk, 500g
Heavy Whipping Cream, 150g
High Quality Dark Chocolate 70% Preferably Callebaut or Valrhona, 150g
Spiced Rum / Cognac, 2 TBSP
Granulated Sugar, 50g
Pure Honey / Maple Syrup, 85g
Egg White, 1
Cream of Tartar, Pinch
Hand / Stand Mixer
Prepare the hot chocolate.
In a slow cooker, add all the ingredients.
Mix until well combined.
Turn the heat up to low, cover and cook for 2 hrs.
After 2 hrs, give it a stir to combine well.
Cover and cook for another 15 to 20 mins on high.
While the hot chocolate is cooking, prepare the marshmallow fluff.
In a sauce pot over medium-high heat, add water, sugar and honey.
While that's cooking, whip the egg white and cream of tartar with a hand or stand mixer until soft peaks form.
Once the sugar mixture is about to turn from amber to dark amber, or 115 degree celsius / 240 fahrenheit, remove it from the heat and immediately add it to the egg white mixture gradually in a streamline while still whipping at the same time.
Continue whipping until thicken and turns into a glossy shine.
It should be stiff peaks too.
Give the hot chocolate a quick stir and pour it into serving glasses.
Top it off with some dollops of that marshmallow fluff.
Burn the fluff with a blowtorch.