Cardamom White Hot Chocolate with Pistachio and Coconut Dipped Marshmallows
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 764
- Total Fat
- 50
- Saturated Fat
- 28
- Carbohydrates
- 71
- Dietary Fiber
- 2
- Sugar
- 64
- Protein
- 13
- Cholesterol
- 73
- Sodium
- 168
- Total: 25 min
- Active: 25 min
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.