Raspberry Hot Chocolate with Raspberry Marshmallows

This drink is rich and very good. It’s supposed to be served in tiny demitasse cups. The quantity stated below makes 4 servings; I don’t think that double dates is a common way to celebrate Valentine’s Day, so you can scale the recipe down or just overindulge.

Happy Valentine’s Day for those who celebrates it, and a Wonderful Weekend for everybody else!

Makes 4 servings of hot chocolate and plenty of marshmallows

For the raspberry chocolate:

  • 50 g bittersweet chocolate, finely chopped
  • ½ cup unsweetened seedless raspberry puree (from fresh or previously frozen berries)
  • ½ cup whipping cream
  • 2 tbsp Chambord liqueur

For the marshmallows:

  • 1/3 cup icing sugar
  • 1/3 cup cornstarch
  • 1/3 cup unsweetened seedless raspberry puree
  • 2 tbsp Chambord liqueur
  • 1 tsp fresh beet juice (to intensify the color; optional)
  • ¾ cup cold water
  • 1 ¼ cups sugar
  • 2 tbsp light corn syrup
  • Two ¼-oz packets unflavored gelatin
  • 3 large egg whites, at room temperature
  • ¼ tsp salt
  • 1 tsp pure vanilla extract

Make the marshmallows (obviously, these have to be made before the drink if you want to serve them together):

Combine the icing sugar and cornstarch together in a bowl, transfer to a fine-mesh sieve.

Line a 10×15-inches jelly-roll pan with parchment paper. Sift the icing sugar-cornstarch mixture generously over the bottom of the pan. Set aside.

In a small bowl combine the raspberry puree, Chambord, and beet juice; set aside.

Put 1/3 cup of the water, the sugar, and corn syrup in a medium saucepan. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves. Once the sugar is dissolved, continue to cook the syrup without stirring until it reaches 265 F on the candy thermometer, about 10 minutes.

While the syrup is cooking, work on the gelatin and egg whites. In a microwave-safe bowl, sprinkle the gelatin over the remaining water and let sit for about 5 minutes to soften, until, then heat the gelatin in a microwave oven for 20 seconds to liquefy it.

Working in the clean, dry bowl of a stand mixer fitted with the whisk attachment or in another large bowl with a hand mixer, beat the egg whites on medium-high speed until foamy, add the salt and continue beating until firm but still glossy. Don’t overbeat them.

As soon as the syrup reaches 265 F, remove the pan from the heat and, with the mixer on medium speed, add the syrup, pouring it between the spinning beaters and the sides of the bowl. Add the gelatin and continue to beat for another 3 minutes, so that the syrup and the gelatin are fully incorporated. Beat in the vanilla extract. Using a rubber spatula, transfer about a cup of the whipped mixture into the bowl with the raspberry puree. Fold in until incorporated, then fold the lightened raspberry puree into the rest of the whipped egg whites.

Using a large rubber spatula, scrape the mixture into the prepared pan. Then spread it into the corners and level the top. Generously dust the top with the icing sugar-cornstarch mixture to cover it completely. Sift the rest of the cornstarch mixture into a small bowl and set aside. Let the marshmallows set in a cool, dry place, at least for 3 hours.

Transfer the marshmallows, still on the parchment, onto a cutting board. Using a soft brush (I prefer to use a large soft art brush over the pastry one), brush off the excess of the cornstarch mixture. Using a small heart-shape cookie cutter, cut the hearts out of the marshmallow sheet. After each cut, dip the cutter into a bowl with cold water and wipe it dry with a kitchen towel. Transfer the cutouts, few at a time, into the bowl with icing sugar-cornstarch. Turn them to coat, then, using the same soft brush, brush off the excess. Transfer the dusted marshmallows onto a baking rack and let sit for a couple of hours to dry them just a little bit and prevent the stickiness.

Unlike most other goodies, marshmallows don’t benefit from an air-tight container storage; so keep them loosely covered.

Make the raspberry chocolate:

Warm the serving cups.

Place the chopped chocolate into a blender. In a small saucepan, combine the raspberry puree and whipping cream . Heat over medium heat to the boiling point and pour over the chopped chocolate in the blender. Wait for a minute, then process until homogenous. Add the Chambord and process to combine. Divide between the warm cups and serve immediately topped with the marshmallow hearts if you wish.

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31 Responses to “Raspberry Hot Chocolate with Raspberry Marshmallows”

  1. This is so much better than any cake or cookie for today!

    Happy Valentine’s Day Vera!

  2. how cure and really yummy :) happy valentine’s day :)

  3. A wonderful idea! Delicious!

    Cheers and Happy Valentine’s Day!


  4. Love that pink color! I have always wanted to make my own marshmellows, but haven’t because of the gelatin (not vegetarian). You inspired me to do some research into other options. Those hearts are adorable!

  5. Oh my oh my, how perfect is this for today? Not to mention how delicious as well!

  6. I love raspberry and chocolate together, and its nice to see alternatives to the valentines cupcakes once in a while :)

  7. Oh, my. This looks WONDERFUL! Bookmarking to try for another celebration…


  8. I am in LOVE with the deep red color!! What a treat! Happy V-day!

  9. Oh how sweet!! Hot chocolate with a twist; the pink colour is so perfect for valentines day!!

  10. The marshmallows are so pretty – just perfect for Valentines Day.

  11. So pretty and lovely combo with the chocolate and raspberries.
    Hope you enjoyed your Valentine’s day!

  12. So pretty!! Great colours, perfect for valentine’s day.

  13. Mmm, this sounds decadent and delicious! I could use a cup right now…it’s freezing and rainy here, and I know your hot chocolate would warm me right up!

  14. what a gorgeous mug of piping hot beverage! i think this is the perfect treat for a chilly valentine’s day–it’s stellar!

  15. What a gorgeous spin on a tasty treat. Raspberries and chocolate are the perfect Valentine’s day flavors!

  16. Aww… adorable!
    Hope you had a great Valentine’s day Vera!

  17. That is soooo beautiful, and so creative!

  18. WOW – this sounds amazing. The color is fantastic. And chocolate and raspberry make the perfect pair. I can’t wait to try this.

  19. Oh, these are so adorable. I love love love the color of the cocoa, and the chocolate and raspberry combination is delicious. Such sweet little heart shaped marshmallows!

  20. I think this sounds lovely, especially with the Chambord and the homemade marshmallows!

  21. Gorgeous photo!

  22. Thank you, everyone, for your wonderful comments and warm wishes!
    I hope you all had a great Valentine’s Day!

  23. Great Idea, Vera!!! Framboise hot chocolate is amazing!!

  24. Vera, I have tried several different flavors for marshmallows, but not raspberry – these are luscious!

  25. Beautiful!

  26. Ana, Patricia, Y, thank you very much!

  27. The question I’m asking myself is: why have I never drank this before. Wow…I’ve never swallowed any kind of raspberry beverage before and I think now that will soon change.

  28. My whole freezer is full with raspberries from a U-Pick in Delta. And I was thinking for about a year now about making marshmallows. What a perfect combination! I am definitely trying this recipe :-)

  29. I made the marshmallows today. They are very fluffy and the taste is just perfect! I waited for 3 hours to cut them, but when I tried to lift the parchment paper the marshmallow was still quite soft. And then when I turned the marshmallow from the parchment paper onto the cutting board, I discovered that there was a thin layer of jelly at the bottom. Looks like the gelatin separated for some reason and sank to the bottom of the dish. Do you have any idea what my mistake might have been?
    In any case, I am very impressed with this recipe, and I will be trying it again, hopefully it will be even better :- ). Thanks a lot!

  30. Cooking Rookie, my best guess would be that you haven’t beaten the whites long enough after the syrup and gelatin were added. The mixture has to be beaten until the bowl of the mixer doesn’t feel hot to the touch. You still can dry your marshmallows. Place them on a rack with their wet bottoms up and let them sit for several hours, then dust with the icing sugar mixture. Hope it helps.

  31. Hi Vera, Thanks so much for the reply! You are probably right – the bowl was very hot when I was adding egg whties to the puree (I timed 3 minutes and the egg whites where very puffed and fluffy, so I thought that was enough). I will beat them longer next time. I consider this recipe a big success in any case – I have never been a big fan of marshmallows, until now: the flavor is just wonderful! I will be giving it a second try sometime soon :-), and will follow your advice. Thanks again!

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