Hot and Creamy Cocoa With Gooey Toasted Marshmallows

“This is a thick, rich, creamy cocoa. Serve as small portions in demitasse cups. Add a shot of Irish Cream, coffee liqueur, brandy, or espresso. From Foster's Market, NC.”

Ingredients Nutrition

  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 2 ounces semisweet chocolate, finely chopped (be sure to use a good-quality chocolate)
  • 4 large marshmallows


  1. Place the cream in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat slightly so the cream remains at a low boil, and boil for 3 to 4 minutes, until it begins to thicken.
  2. Stir in the sugar and chocolate and continue to simmer, stirring constantly, until the sugar dissolves and the chocolate melts. Remove the saucepan from the heat and set aside to keep warm.
  3. Place the marshmallows on a small cookie sheet. Place under your broiler in the oven for 2 to 3 minutes, until toasted or charred; the charred flavor, as we all know from campfires, is ideal.
  4. If necessary, reheat the hot chocolate over low heat, stirring constantly. Pour the hot chocolate into four demitasse cups. Top each with a toasted gooey marshmallow and serve immediately with spoons.

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