Homemade hot chocolate and homemade marshmallows

Homemade hot chocolate and homemade marshmallows say Merry Christmas like no other. When thinking of a Christmas Eve dessert, I wanted to do something simple (since dinner was so elegant) and that would not take much prep time after dinner. So I came up with hot chocolate and marshmallows ... accompanied by a beautiful plate full of my mom´s famous cookies.

I could have kept it super simple and used cocoa mix and store-bought marshmallows, but thats just not me. I consulted my cookbooks and Barefoot Contessa had just what I was looking for. The truth is, it was not that hard to make at all. The marshmallows have to be made the day before, which worked out nice, and the hot chocolate only takes about 10 minutes to prepare. The only thing about the marshmallows was that it was a little like a science project in my kitchen. If you do try the recipe, let me know if you get an odd smell when the mixer is on high for 15 minutes or if the mixture almost explodes over the bowl when you add the vanilla.

Recipes courtesy Barefoot Contessa. They can also be found on the Food Network web site.

Homemade Marshmallows

- 3 packages unflavored gelatin
- 1 1/2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.

Homemade Hot Chocolate

- 2 1/2 cups whole milk
- 2 cups half-and-half
- 4 ounces bittersweet chocolate, chopped
- 4 ounces milk chocolate, chopped
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or coffee powder

Heat the milk and half-and-half in a saucepan on medium heat to just below the simmering point. Remove the pan from the heat and add both chocolates. When the chocolates are melted, add the sugar, vanilla extract, and espresso and whisk vigorously. Reheat gently and serve immediately.