During the holidays, I tried the signature hot chocolate from Panera Bread. I didn’t really find anything special with the hot chocolate base, but enjoyed the salted caramel and chocolate chip marshmallow topping. I first made homemade marshmallows in November to recreate Epcot’s Frozen S’mores. I wanted to try a new flavor this time and decided to attempt Chocolate Chip.
I used Alton Brown’s homemade marshmallow recipe as the base, but substituted half the sugar for light brown sugar and upped the vanilla extract to 1 tablespoon. I added 3/4 cup mini chocolate chips at the very end of the whisking process. If you add them before, the heat of the marshmallow will melt the chocolate. Overhandling with the spatula as you transfer the mixture to the pan will also cause them to melt. If you want a few more chocolate chips, increase the amount to 1 cup.
Evan thoroughly enjoyed his duty of controlling the stand mixer. He watched the marshmallows churn for the entire 15 minutes. If you don’t have a stand mixer, you can use an hand mixer. I used one the first time I made marshmallows. It is just a really long 15 minutes of mixing.
Once you cut up the marshmallows and dust all the sides, they can be stored in an airtight container for up to about 3 weeks (if they even last that long). If you have a lot more patience than me, you can dust a heart cookie cutter (with deep sides) and cut out the marshmallows into heart shapes for Valentine’s Day. I thought about doing this, but my heart cookie cutters weren’t deep enough. I went the easy route and used a pizza cutter to create squares. Serve with with whipped cream and hot chocolate or just eat them straight from the container.