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Recipe courtesy of Trisha Yearwood
Cardamom White Hot Chocolate with Pistachio and Coconut Dipped Marshmallows
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
Directions
- Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
- Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
- Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
- Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
- Serve the white hot chocolate with the marshmallows.
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