To make the most of the polar temperatures we experienced this winter, I threw a hot chocolate night for my friends. While the easiest option may have been dumping Swiss Miss into a vat of milk on the stove, I decided to make a selection of homemade toppings and accompaniments to spice up the experience.
Dark Chocolate Orange Biscotti
While we normally think of biscotti with coffee, I thought it would be just as fun to dip in hot chocolate. The saltiness and tanginess of this recipe from Sally’s Baking Addiction also helped cut the sweetness. I had been warned that biscotti dough can be too thick for a hand mixer, but I had no issues with this recipe. After the dough is baked in a slab the first time, the recipe instructs you to cut it into one-inch strips. I found this left them a little long, so I also cut them in half. Not only was this a more traditional biscotti size, but when baking for an event, I think it’s better to have more smaller items than fewer larger ones. Smaller pieces are more inviting to grab and they ensure everyone can try one or go back for seconds. I strongly recommend topping with a sprinkle of salt in addition to the leftover orange zest while the chocolate coating is cooling.
Whipped Cream
Whipped cream might be the best return on investment for any homemade treat. It’s such a crowd pleaser over the stuff from the can for just a couple of minutes of work. Add 1 to 2 tablespoons of powdered sugar — depending on your sweetness preference — and a splash of vanilla to a cup of heavy whipping cream. Whisk or hand-mix until it starts to peak. It should take about 3 to 5 minutes with a hand mixer. I doubled the recipe to serve about a dozen people (really, you can never have enough of this stuff).
Marshmallows
This was definitely the most difficult item, but I thought it would be a fun challenge. I used Justine Snacks’ recipe as a blueprint, which, like all others I saw, advised using a candy thermometer and a stand mixer — but I found you could work around it.
Before you add the sugar, corn syrup (this can be replaced with honey or maple syrup—I enjoyed the maple flavor), salt and water to the gelatin, you are supposed to simmer them in a pot until they reach 240°F. To check the temperature without a thermometer, drop some of the mixture into a cup of cold water. You want to be able to roll the droplet into a soft ball between your fingers. If it doesn’t hold its shape, then it’s too cold. If it’s hard, then it’s too hot.
Once the mixture reaches the right temperature, pour it over the gelatin and begin mixing. With a stand mixer, this would take 8-10 minutes. It works with a hand mixer, it just takes about 15 minutes. Don’t worry about taking breaks — it’s good for the motor in addition to your arm.
Once the mixture is glossy and forms soft peaks, you can scoop it into a muffin tin or onto a baking sheet (oiled and dusted with powdered sugar and cornstarch). I recommend a baking sheet, as it is much easier to clean afterwards and requires less precision when scooping. Scooping is tricky because the mixture is very sticky, but dipping the scooper in a cup of warm water between dollops works great.
To speed up the resting process afterwards, you can place your tray in the fridge.
