White Hot Cocoa Peppermint Affogato (GF)

Merry Christmas Eve! I accidentally left my camera on while we were out of town for a few days & I didn’t discover the dead battery until I was ready to shoot this post.  So, iPhone images it is :)

This year’s Christmas will be rather low-key, just my husband and myself. We’re looking forward to cooking Christmas brunch and Christmas dinner together while watching some festive movies and developing some of our own Christmas traditions. I am currently voting for the “stay in your pjs most of the day” tradition. :)

My family always has hot cocoa on Christmas Eve or Christmas day--it’s a tradition that stems from my maternal grandma’s childhood and involves a very special antique hot cocoa set.  I’m a little sad to miss out on the family hot cocoa session, so I’m planning to incorporate something similar into our Christmas Eve festivities. We’re going to have our hot cocoa affogato style instead.  

Affogato is an Italian-based dessert where a shot of hot espresso (or very strong coffee) is poured over a cold scoop of ice cream.  The heat melts the ice cream & espresso and ice cream become self-saucing. Sometimes liqueurs are also added.  Vanilla ice cream is most classic, but really any kind could be used.

For my version, I substituted a white hot chocolate for the espresso & candy cane ice cream for the vanilla ice cream.  Store bought ice cream works perfectly (which is a good thing because our freezer is so full that my ice cream maker bowl would never fit), but the white hot cocoa needs to be homemade. Luckily, it’s super simple.  Good quality white chocoalte is a must--always make sure the chocolate bar ingredients include cocoa butter & real vanilla.  I used a bar of Lindt chocolate I found in the candy bar aisle of the grocery store. I like to garnish with an extra sprinkle of crushed candy cane pieces & a little chopped white chocolate, but those are totally optional garnishes.

Serving the affogato with a crunchy festive cookie on the side completes the dessert (feel free to dunk away). Voila, an easy dessert that also fulfills the Christmas cocoa tradition.

I wish you all the merriest of holidays. I hope you are able to spend it with loved ones. And if you’re still stressing over an easy holiday dessert, consider the affogato.  It’s easily made for two or for 12.  And it’s gluten free!

White Hot Cocoa Peppermint Affogato 

2 c Milk (I used whole milk)
4 oz Good quality white chocolate (I used Lindt)
1 tsp Vanilla Extract
{optional} splash Vanilla Bean Paste 

Candy Cane Ice Cream (store bought is fine) 
crushed candy canes, for garnish
chopped white chocolate, for garnish

1. In a small sauce pan, heat the milk to a simmer. 
2. Chop the white chocolate into small pieces. Whisk into the simmering milk and continue stirring until all the chocolate is melted. Do not allow to boil. Remove from the heat and whisk in the vanilla(s). Pour the white hot cocoa into a vessel with a spout, such as a liquid measuring cup or a french press. 
3. In a mug or bowl, add a couple scoops of candy cane ice cream. Pour the prepared white hot cocoa over the ice cream. Garnish with a sprinkle of crushed candy canes and white chocolate. Serve immediately.  

White Chocolate Mocha variation:

• When simmering the milk for the hot cocoa, add a little instant espresso powder for a mocha kick.   

If you can’t find candy cane ice cream:

• Substitute vanilla ice cream & make the white hot cocoa peppermint/candy cane flavored instead.  Add a few drops of peppermint extract (a little goes a long way) to the finished white hot cocoa.  Or, melt some candy cane pieces into the simmering milk before adding the white chocolate. 

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Candy Cane Dipped Marshmallows

When I taught the course Advanced Bakeshop, we had a petit fours & mini pastries-themed week.  During that week’s class, we made s’mores dipped marshmallows.  Those marshmallows remain one of my favorite items my classes made.  

Since then, I’ve schemed other varieties of dipped marshmallows. These candy-cane dipped marshmallows are just one example of my brainstorming.  

Ideas for other flavors of dipped marshmallows may make appearances in future months.  But, I figured that window for candy cane-flavored items is pretty slim :) 

Homemade marshmallows are so very delicious (though I don’t really discriminate against against commercial/store-bought marshmallows either).  And taking homemade marshmallows, like this candy cane flavored variety, and dipping them makes them even more amazing.  

I started by making my favorite recipe for vanilla marshmallows & I added two candy canes to the cooking sugar syrup.  The candy canes add a slight peppermint flavor & dye the marshmallows a pale pink color.  

Then, the marshmallows set & were cut into squares.  I dipped them diagonally in white coating chocolate & rolled them in extra candy cane pieces.  

After the chocolate sets, they’re great to eat all on their own.  But I have this suspicion they’d also be great addition to a holiday, sugar cookie s’more or added to your favorite hot cocoa.  In my next post, I’ll show these marshmallows in one of my favorite hot cocoa recipes.  

Candy Cane Marshmallow Base

1 oz Powdered Gelatin (approximately 4 envelopes)

2 oz Cold Water

8 oz Granulated Sugar

6 oz Corn Syrup, divided

3 oz Warm Water

2 candy canes, broken into pieces 

1 tsp Vanilla Extract

Nonstick spray, as needed 

1. Spray an 8x8 pan with non-stick spray.  Line the pan with plastic wrap, allowing for a slight overhang on two sides.  Smooth out as many wrinkles as possible and spray the top of the plastic wrap. 
2. Place the cold water into a small bowl. Sprinkle the powdered gelatin over the cold water & allow it to sit and bloom.  Set aside. 
3. In a heavy-bottomed sauce pan fitted with a candy thermometer, add the granulated sugar, 3 oz of the corn syrup, the warm water and the candy cane pieces.  
4. Heat the sauce pan over medium high heat, without stirring, until the candy cane pieces completely dissolves and the mixture reaches 238 F. 
5. Place the remaining corn syrup in the bowl of a stand mixer. Set the whisk attachment near the bowl. 
6. Once the syrup reaches 238 F, immediately remove the pan from the heat and pour into the stand mixer bowl.  Attach the bowl to the mixer & fit with the whisk attachment.  
7. Turn the mixer on medium speed & carefully add the bloomed gelatin, one Tablespoon at a time.  
8. Once all the gelatin has been added, increase the mixer speed to high & whip until the mixture is thick, opaque in color & has cooled down until the bowl is just warm to the touch.  Add the vanilla 
9. Immediately (working as quickly as possible) spread the marshmallow mixture into the prepared pan. Use the overhanging plastic wrap to pull the mixture over until it is approximately 1 inch in height.  
10. Allow the marshmallows to set for several hours. Then use a sharp chef knife, coated in additional non-stick spray, to cut the marshmallows into 1 inch pieces. 

Assembly

Marshmallows, cut into 1 inch pieces

White coating chocolate (such as Wilton candy melts or Merkens super coating, NOT regular chocolate) 

Candy canes, crushed 

1.  Melt the coating chocolate.  
2.  Dip the marshmallows diagonally into the coating chocolate. 
3. Immediately roll the coated portions in the crushed candy canes.  If there are any bare spots, sprinkle additional pieces onto those spots. 
4. Place the dipped marshmallow onto a pieces of parchment paper to harden.  
5. Once all the marshmallows are dipped & harden, store them in an airtight container.