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.
Ingredients:
- 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.
Recommended Comments
There are no comments to display.
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.