Omakase Berry Hot Cocoa

Perfect for holiday entertaining, this Omakase Berry hot cocoa is balanced perfectly with rich dark chocolate and delicately sweet berries. Topped with homemade torched marshmallow cream, your guests will love it!

Ingredients:

HOT COCOA
1 tray Omakase Berries
1/2  cup heavy cream
2 cups milk
5 oz. dark chocolate, chopped finely
1 tsp vanilla extract
Pinch of salt

MARSHMALLOW TOPPING
1/4 cup water
1/2  cup sugar
1/2  corn syrup
2 egg whites
1 tsp vanilla extract
Pinch of salt

Steps:

MARSHMALLOW TOPPING

1. Add water, sugar, and corn syrup to a medium saucepan. Stir to combine.
2. Using a candy thermometer, heat the sugar mixture to 240°F. Do not stir while the mixture cooks.
3. When the thermometer reads 225°F, whisk egg whites and salt in a stand mixer until the egg whites are foamy and barely hold their shape.
4. Once the sugar mixture reaches 240°F, add the syrup to the egg whites in a thin steady stream.
5. When the syrup is incorporated, increase the speed to medium-high and whisk until the mixture becomes shiny and fluffy.
6. Add vanilla and a pinch of salt. Use a spatula to scrape the filling into a piping bag.

HOT COCOA

7. De-stem berries and add to blender. Blend until smooth.
8. Strain berry mixture through a mesh strainer into a medium saucepan. Add cream, milk, chocolate, vanilla extract, and salt and stir until combined.
9. Continuously whisk until the mixture is smooth and almost boiling.
10. Pour into mugs and then pipe marshmallow filling around the rim.
11.Carefully toast with a blow torch and top with a berry garnish!