This Ghoulish Black Hot Cocoa is creamy and delicious! It’s made with black Dutch processed cocoa and is topped with homemade spooky marshmallow ghosts. The Perfect drink to end your Halloween night!
Course Drinks
Cuisine American
Keyword black cocoa, dutched precess cocoa, halloween, Halloween Drinks, hot chocolate, hot cocoa
Prep Time 8 hourshours10 minutesminutes
Cook Time 20 minutesminutes
Total Time 8 hourshours30 minutesminutes
Servings 114oz serving
Ingredients
Gelatin
2tbspcold water
1tbspgelatin powder
Marshmallow
1/4cupwater
1/2cupgranulated sugar
1/4cuplight corn syrup
gelatin mixture
2egg whites
1/2tspvanilla extract
Powdered sugar
Black food gel
Cocoa
3-5tbspblack Dutch processed cocoa
3tbspwater
1cupwhole milk
1/2cupheavy cream
3-4tbspgranulated sugar
1/4tspvanilla extract
Instructions
Marshmallows
In a small dish add the gelatin and 2 tablespoons of cold water. Stir to combine, then set aside.In a saucepan add corn syrup, granulated sugar, and 1/4 cup water. Whisk and bring to a boil for about 2 minutes or until a candy thermometer registers temperature between 242 – 245°F. While the mixture is boiling, add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk until they hold soft peaks. When the sugar mixture is ready, add the gelatin and stir to dissolve. Slowly add the hot mixture into the egg whites and whisk until stiff (about 8-10 minutes). Add the vanilla extract and whisk just until combined. Line 2 baking pans with parchment paper, then dust them with powdered sugar. Add the marshmallow into a large piping bag with a large round piping tip (tip #12). Pipe the ghosts on the parchment lined pan by holding the piping bag straight down. Pipe a large dollop upwards, then a quick pause, then pipe upwards a slightly smaller dollop, then a quick pause and pipe again upwards a very small dollop, until you have a ghost shape. Allow the marshmallows to dry at least 8 hours or overnight. For the faces, dip a thin paint brush into a couple of drops of black food gel. Paint 2 small circles for the eyes and one large oval for the mouth. Set aside.
Hot Cocoa
Add cocoa and water in a small saucepan over medium heat until both are fully combined. Add additional 1-2 tbsp of water if necessary. Add milk, cream, sugar and vanilla. Stir and let the cocoa to a simmer. Adjust sugar according to taste. Pour cocoa into a 14 oz large glass mug. If using a smaller mug, divide the mixture in half. Top with 1-2 ghosts marshmallows and serve.