Makes 6 servings
Requires: piping bag and propane torch
Ingredients
Whipped Cream
2 cups heavy cream
4 tbsp granulated sugar
2 tbsp vanilla pudding mix
1 tsp vanilla
1/2 tsp kosher salt
1 tsp bourbon
Hot Chocolate
48oz (3c) whole milk
24oz (1½ c) heavy cream
24oz (1½ c) evaporated milk
8oz 70% dark chocolate
4oz cadbury milk chocolate
1c 100% ghirardelli cocoa powder
1c granulated sugar
2 tsp ground hazelnut coffee
t.t. kosher salt
t.t. ground cinnamon
Garnish
6 El Mexicano Chocolate Rellenitas (substitute graham crackers)
6 large marshmallows
Procedure
Whipped Cream
Add all whipped cream ingredients to a bowl and mix with a stand mixer until thick and creamy.
To not over-whip, finish off with a whisk until stiff peaks form.
Place in a piping bag in the fridge to keep chilled.
Hot Chocolate
Bring milk, heavy cream, and evaporated milk up to 190F; it should be steaming but not boiling.
Chop and melt in 70% and Cadbury chocolates. Whisk until incorporated.
Gradually add remaining ingredients while whisking to avoid clumping.
Continue to whisk until homogenized and thick.
Torch each marshmallow as desired.
Pour into cups and garnish with whipped cream, Rellenita, marshmallow, and cocoa powder.
It also tastes great cold if you have leftovers!
Enjoy!
