Servings: 1 serving
Equipment
- 1 Stovetop
- 1 Blender
- 1 Stand Mixer
- 1 Whisk
- 1 Piping Bag
- 1 Pan Spray
- 1 Airtight container
- 1 Sheet Tray
- 1 Oven
- 1 Serving Cup
Ingredients
Part 1: deZaan Hot Cocoa
- 200 g Whole Milk
- 40 g deZaan Ghana 55% Dark Drinking Chocolate
- 2 g Peppermint Extract
Part 2: Marshmallow
- 14 g Gelatin
- 70 g Water (cold)
- 392 g Granulated Sugar
- 125 g Water
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 50 g Water (ice cold)
- Cornstarch (for dusting)
Part 3: Peppermint Brownie
- 255 g All-purpose Flour
- 113 g deZaan Holland Rich Terracotta 20/22% Dutched Cocoa Powder
- 3 g Salt
- 227 g Butter
- 340 g Sugar
- 5 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 6 g Peppermint Extract
- 200 g Peppermint Candy (crushed)
- 170 g Eggs
Part 4: Assembly
- deZaan Ghana 55% Dark Drinking Chocolate
- Marshmallow
- Peppermint Brownie
- Crushed Peppermint Candy
Instructions
Part 1: deZaan Hot Cocoa
- Heat the milk to 65°C/°149°F.
- Blend in the deZaan Ghana 55% Dark Drinking Chocolate mix and peppermint extract until smooth.
Part 2: Marshmallow
- Bloom the gelatin in the 70g cold water and set aside. Once bloomed, place in the bowl of a stand mixer.
- Combine the granulated sugar and the 125g water in a pot. Cook to 115°C/240°F.
- Pour the cooked sugar syrup over the gelatin. Whisk on high speed for about 5 minutes and cool to the touch.
- Add in the vanilla paste. Stream in the 50g ice cold water.
- Continue whisking until cool and holds its peaks.
- Place into a piping bag with a round tip.
- Spray a sheet tray with pan spray and place a parchment paper on the top.
- Spray the top with a thin and even layer of pan spray. Pipe the marshmallow into little kisses.
- Once the marshmallows are piped, sift the top with cornstarch.
- Allow the marshmallows to set and later toss them on the tray so that the base gets coated.
- Sift any excess starch and store in an airtight container.
Part 3: Peppermint Brownie
- Sift the flour, cocoa powder, and salt and set aside.
- Melt the butter. Cream the butter, vanilla paste, peppermint extract, and sugar.
- Add in the eggs, a few at a time.
- Fold in the sifted dry ingredients followed by half of the crushed peppermint candy.
- Spread the batter onto a sheet tray.
- Bake at 180°C/350°F for about 40 minutes. Halfway through baking, sprinkle the remaining half of the peppermint candy on the top.
- Allow the brownies to cool before portioning. Portion into cubes for garnish.
Part 4: Assembly
- Place the hot cocoa in a desired serving cup.
- Place the marshmallows on the top.
- Dust with crushed peppermint candy.
- Place a few pieces of the peppermint brownies.