Hot Chocolate Hello Mallow Recipe By Tasty Recipes

CHOCOLATE MALLOW COOKIES

Steps:

• In a bowl, combine the cookie dough, sugar, cocoa, egg and milk; mix well. Stir in pecans. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8 minutes. Press a marshmallow half onto the top of each cookie. Bake 2 minutes longer or until marshmallow is puffed. Remove to wire racks to cool., Cut a hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill bag with frosting. Pipe a star onto each cookie.

HOT CHOCOLATE: MARSHMALLOW MELLOW RECIPE BY TASTY

Steps:

• Over low heat, add milk and cocoa powder to a small saucepan.
• Stir until milk and cocoa powder are combined (approximately 10 minutes).
• Pour the hot chocolate mixture into a mug.
• Add cinnamon, marshmallows, and peppermint stick.
• Enjoy!

CREAMY GOURMET HOT CHOCOLATE RECIPE BY TASTY

Steps:

• In a 1.5-quart saucepan over medium heat, whisk together whole milk, heavy cream, powdered sugar, and espresso powder until hot.
• Small bubbles will appear around the edges and the mixture may start to steam. Do not allow the mixture to boil.
• Turn heat to low and stir in chopped chocolate until melted completely.
• Serve warm, topped with whipped cream.
• Enjoy!

HOT CHOCOLATE WITH MARSHMALLOW ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream, condensed milk and cocoa powder, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine, until thick and smooth.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Use a butter knife to smooth the tops as needed.
• Garnish the tops with the marshmallows. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk.
• Enjoy!

HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the dark chocolate, caramel, and sea salt.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, caramel sauce, and dark chocolate shards.
• Enjoy!

HOT CHOCOLATE PIE BARS RECIPE BY TASTY

Steps:

• Line an 8-by-8-inch (20 x 20 cm) baking dish with parchment paper, allowing extra parchment to hang over the edges.
• Crust: Crack graham crackers in half and place in food processor. Process until broken down into crumbs. Transfer to a bowl and stir in sugar and salt. Stir in melted butter. Press mixture into the baking dish in an even layer. Place in freezer while you make the filling.
• Filling: Place ⅔ cup (160 ml) heavy cream, instant espresso powder, and McCormick Vanilla Extract in a small pot over low heat. Heat until hot, but not yet simmering. Pour hot liquid over chopped chocolate and stir until melted and smooth. Stir in salt. Let mixture cool completely.
• Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until you have stiff peaks. Fold in cooled chocolate mixture.
• Pour filling over crust. Refrigerate for at least 4 hours.
• Slice into squares. Place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place under the broiler for 10 seconds to brown. Serve!
• Enjoy!

HOT CHOCOLATE: HELLO MALLOW RECIPE BY TASTY

Steps:

• Over low heat, add milk and chocolate chips to a small saucepan.
• Stir until milk and chocolate chips are combined (approximately 10-15 minutes).
• Pour the hot chocolate mixture into a mug.
• Add whipped cream, marshmallows, and top with chocolate drizzle.
• Enjoy!