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S’mores Hot Chocolate Recipe

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4.3 from 7 reviews

Indulge in this rich and creamy S’mores Hot Chocolate, featuring a luscious dark chocolate base topped with perfectly toasted meringue and garnished with classic graham crackers. This comforting drink captures the essence of campfire s’mores in a cozy, luxurious beverage perfect for chilly evenings.

Ingredients

Meringue

  • 2 large egg whites
  • 75 g granulated sugar
  • 1/8 teaspoon cream of tartar (optional)

Hot Chocolate

  • 470 g milk
  • 230 g whipping cream or heavy cream
  • 150 g dark chocolate (finely chopped)
  • Graham crackers (for garnish and dipping)

Instructions

  1. Meringue – Double Boiler Setup: In a small saucepan, bring about 1 inch of water to a boil. Place a heat-safe bowl on top of the saucepan, ensuring it does not touch the water. Into this bowl, add the egg whites and sugar.
  2. Dissolve Sugar: Stir the egg white and sugar mixture constantly for 4-5 minutes, or until the sugar has completely dissolved and feels smooth to the touch with no granules. Carefully remove the bowl from the heat, making sure no water drips into the mixture.
  3. Beat to Stiff Peaks: Add the cream of tartar to the mixture. Using an electric hand mixer on medium-high speed, beat the egg whites for 5-7 minutes until stiff peaks form, indicating a firm and glossy meringue.
  4. Prepare Piping Bag: Transfer the meringue to a piping bag fitted with a large round tip or simply snip off the end of the bag. Set aside for assembly.
  5. Heat Cream: In another small saucepan, combine the milk and whipping cream. Cover and heat over medium heat until the mixture simmers gently.
  6. Melt Chocolate: Remove the cream from heat, add the finely chopped dark chocolate, and let sit for about 1 minute. Stir gently until the chocolate fully melts and the hot chocolate is smooth.
  7. Assemble Drink: Pipe the meringue generously around the rim of each mug. Using a kitchen blowtorch, toast the meringue until it achieves a golden brown color.
  8. Serve: Pour the hot chocolate into the mug inside the meringue ring. Garnish with graham crackers on the side for dipping, and serve immediately while still warm and inviting.

Notes

  • Use fresh, room temperature egg whites for better volume when whipping.
  • The cream of tartar is optional but helps stabilize the meringue for better peak formation.
  • A kitchen blowtorch is recommended for toasting the meringue but can be substituted with a broiler if used carefully.
  • Finely chopping the chocolate ensures it melts quickly and smoothly into the cream mixture.
  • Serve immediately to enjoy the contrast of warm hot chocolate and crisp toasted meringue.

Find it online: https://bitezly.com/smores-hot-chocolate-recipe-2/