Skip to main content

Peppermint Brownie Hot Cocoa

By January 31, 2024March 21st, 2024Recipes

By chef Talia Profet

deZaan Hot Cocoa served with a peppermint brownie and vanilla bean marshmallow kisses.

Part 1: deZaan Hot Cocoa

Ingredients

  • 200g Whole Milk
  • 40g deZaan Hot Cocoa Mix
  • 2g Peppermint Extract

Method

  1. Heat the milk to 65°C/°149°F.
  2. Blend in the hot cocoa mix and peppermint extract until smooth.

Part 2: Marshmallow

Ingredients

  • 14g Gelatin
  • 70g Water (cold)
  • 392g Granulated Sugar
  • 125g Water
  • 8g Vanilla Paste
  • 50g Water (ice cold)
  • Cornstarch (for dusting)

Method

  1. Bloom the gelatin in the 70g cold water and set aside. Once bloomed, place in the bowl of a stand mixer.
  2. Combine the granulated sugar and the 125g water in a pot. Cook to 115°C/240°F.
  3. Pour the cooked sugar syrup over the gelatin. Whisk on high speed for about 5 minutes and cool to the touch.
  4. Add in the vanilla paste. Stream in the 50g ice cold water.
  5. Continue whisking until cool and holds its peaks.
  6. Place into a piping bag with a round tip.
  7. Spray a sheet tray with pan spray and place a parchment paper on the top.
  8. Spray the top with a thin and even layer of pan spray. Pipe the marshmallow into little kisses.
  9. Once the marshmallows are piped, sift the top with cornstarch.
  10. Allow the marshmallows to set and later toss them on the tray so that the base gets coated.
  11. Sift any excess starch and store in an airtight container.

Part 3: Peppermint Brownie

Ingredients

  • 255g All-purpose Flour
  • 113g deZaan Rich Terracotta Cocoa Powder
  • 3g Salt
  • 227g Butter
  • 340g Sugar
  • 5g Vanilla Paste
  • 6g Peppermint Extract
  • 200g Peppermint Candy (crushed)
  • 170g Eggs

Method

  1. Sift the flour, cocoa powder, and salt and set aside.
  2. Melt the butter. Cream the butter, vanilla paste, peppermint extract, and sugar.
  3. Add in the eggs, a few at a time.
  4. Fold in the sifted dry ingredients followed by half of the crushed peppermint candy.
  5. Spread the batter onto a sheet tray.
  6. Bake at 180°C/350°F for about 40 minutes. Halfway through baking, sprinkle the remaining half of the peppermint candy on the top.
  7. Allow the brownies to cool before portioning. Portion into cubes for garnish.

Part 4: Assembly

Ingredients

  • deZaan Hot cocoa
  • Marshmallow
  • Peppermint Brownie
  • Crushed Peppermint Candy

Method

  1. Place the hot cocoa in a desired serving cup.
  2. Place the marshmallows on the top.
  3. Dust with crushed peppermint candy.
  4. Place a few pieces of the peppermint brownies.