Red Velvet Hot Chocolate with Marshmallow Whipped Cream
Red Velvet Hot Chocolate with Marshmallow Whipped Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 42
- Saturated Fat
- 26
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 36
- Protein
- 10
- Cholesterol
- 91
- Sodium
- 158
- Total: 15 min
- Active: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 560
- Total Fat
- 42
- Saturated Fat
- 26
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 36
- Protein
- 10
- Cholesterol
- 91
- Sodium
- 158
- Total: 15 min
- Active: 15 min
Ingredients
Marshmallow Whipped Cream:
1 cup heavy cream
3 ounces cream cheese, at room temperature
1/2 cup marshmallow creme
1 teaspoon pure vanilla extract
Red Velvet Hot Chocolate:
2 cups whole, 2-percent or skim milk
1 cup chopped best-quality semisweet chocolate
2 tablespoons best-quality Dutched cocoa powder, such as Valhrona
1 teaspoon red food coloring
1 teaspoon pure vanilla extract
Directions
- For the whipped cream: Whip the cream and cream cheese until soft peaks form. Fold in the marshmallow creme and vanilla.
- For the hot chocolate: Bring the milk to a simmer in a small pot. Add the chocolate and cocoa powder and cook, stirring, until smooth. Add the food coloring and vanilla and mix until combined. Whisk the mixture until very frothy. Pour into cups and top with large dollops of marshmallow whipped cream.
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