Celiac.com 02/14/2020 - This recipe for delicious hot cocoa topped with delightful marshmallow hearts comes to us via Martha Stewart, who has always got a creative and delicious twist for Valentine's Day. You'll need a small heart-shaped cutter to make these hearts. And yes, nearly all commercial marshmallows are gluten-free.
- 4 cups whole milk
- 2 tablespoons sugar
- 2 tablespoons plus one teaspoon unsweetened cocoa powder
- 4 tablespoons finely chopped or shaved semisweet chocolate
- Vegetable oil for cutting hearts
- Large marshmallows
Bring milk, sugar, cocoa powder, and chocolate to a simmer in a medium saucepan over medium heat, stirring until chocolate has melted, but DO NOT BOIL!
When ready, remove from heat, and ladle into mugs.
Use a thin, greased knife to cut several marshmallows in half horizontally, and then press the heart-shaped cutter into the center of each one.
Float the marshmallows and the cutout hearts on the top of the hot chocolate.