Name: Cardamom White Hot Chocolate with Pistachio and Coconut Dipped Marshmallows
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons chopped pistachios; 3 tablespoons unsweetened grated coconut; Nonstick cooking spray, for the plate; 1/2 cup semisweet chocolate chips; 1 teaspoon coconut oil; 8 marshmallows; 1 1/4 cups white chocolate chips; 1/2 teaspoon ground cardamom; 3 1/2 cups whole milk; 1/2 cup heavy cream; 1/2 teaspoon vanilla extract

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.

On Tonight

Cardamom White Hot Chocolate with Pistachio and Coconut Dipped Marshmallows

Categories:

Related Pages