The weather has been so cold here lately, hot cocoa has turned into a winter staple at my house. We love to make it homemade on the stove and top it with loads of marshmallows and sprinkles.
Last week during our snow days I had a little spare time on my hands to make a fresh batch of marshmallows, cause you can’t have hot cocoa without them right? I usually make a batch or two to a accompany a new hot cocoa recipe every winter. Today’s were inspired by the holiday of love, with feminine and floral notes, and mini heart shapes, fitting for celebrations with your gals or bae.
I just used fresh raspberries and a dash of rose-water to give the marshmallows a hearts day twist. The fresh raspberries are cooked into the simple syrup, adding subtle fruit flavor to the marshmallows, also turning them the prettiest shade of pink. And the rose-water adds elegant floral hints suited for the one day of the year that’s know for it’s blooms.
These sweet and romantic delights can be enjoyed on their own, or even better loaded up in a tall mug of dark chocolate hot cocoa.
Hello new favorite hearts day treat!
Valentine’s and Galentine’s Day (which happens to be today) just got a little sweeter!
- 3/4 cup water divided
- 3 (.25 ounce) packages unflavored gelatin
- ½ cup fresh organic raspberries
- 1/3 cup agave nectar
- 2 cups organic sugar
- 1 dash of rose water
- 1/4 cup organic powdered sugar (for dredging)
- 3 cups So Delicious Cashew milk
- 1/4 cup Hershey's Special Dark cocoa powder
- 3 tbsp agave nectar (to taste)
- Skewered raspberries, edible roses and marshmallows for garnish.
- 1 cup Raspberries
- 1 tbsp sugar
- ¼ cup water
- Line a 9×9 inch baking dish with parchment paper.
- Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
- While gelatin is soaking add 1/4 cup water, agave nectar, raspberries and sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute.
- Strain raspberries and pour hot sugar mixture into gelatin. Beat on high, using a whisk attachment. Beat for 10-12 minutes until mix is fluffy and forms stiff peaks. Add in your dash of rose water and mix marshmallow until combined.
- Pour mixture into a baking dish using a greased spatula to smooth top.
- Cover marshmallow mixture with plastic wrap.
- Allow 4 hours to rest, or overnight.
- Mix together powdered sugar in a dish. Using a heart shaped cutter, cut the marshmallows, dredging lightly in the sugar.
- Store in airtight container.
- Pour your cashew milk (or other alternative) into a saucepan and heat on medium high.
- Whisk in dark chocolate cocoa powder until thoroughly blended.
- Sweeten with agave nectar.
- Cook on medium high for 1 minute, then remove from heat.
- Pour hot cocoa into mugs, leaving enough room to top with your marshmallows.
- Place sugar, raspberries and water into a pot. Heat over medium and cook until fruit breaks down to a jam like consistency.
- Boil for 1 minute.
- Remove from heat and cool.
- Drizzle fresh raspberry sauce over marshmallow topped hot cocoa. Garnish with skewered raspberries, roses and marshmallows.
I’m definitely feeling last minute this Valentine’s Day but fortunately these marshmallows are quick to make and take only a few hours to set!
You can even package them up and give them away as V-day gifts.
I made the marshmallows using organic sugar and agave nectar instead of corn syrup. I’ve also been on the hunt for a new gelatin alternative which I’ll be experimenting with soon, thanks to a suggestion from a friend. The hot cocoa as all of my recipes is dairy free.
You’re sure to fall in love with both!
Wishing you all a fabulous few days celebrating the special people in your life! If you give this recipe a try, I’d love to hear all about it!
This post titled Hot Cocoa & Raspberry Rose Marshmallows was seen first on Posh Little Designs. All Rights Reserved 2017.