شوكولاتة ساخنة مكسيكية مع خطمي كعك الزنجبيل المصنوع منزليًا

Mexican 30 Mins Prep · 35 Mins Cook

1. Grease a 20cm x 20cm baking tin. Combine the corn flour with the icing sugar then generously dust the tin with the mixture. Cut a strip of baking paper and place it down the centre of the baking tin (this will help you remove the marshmallows easily).
2. To make the gingerbread marshmallows, combine 4 tbsp of water with the gelatine in the bowl of a stand mixer fitted with a whisk attachment. Stir and allow to bloom for 5 minutes.
3. Combine the fine grain white sugar, glucose syrup, molasses syrup, remaining water, spices and salt in a small pot. Place over a medium heat and bring to a boil. Boil until the sugar syrup reaches 120°C or soft ball stage. Take off the heat immediately.
4. Turn on the mixer and slowly pour the syrup in a steady stream down the inside of the bowl. Once all the syrup has been mixed in, leave to mix for a further 20 seconds.
5. Increase the speed to high and whisk for a further 8 minutes, until thick.
6. Pour the marshmallow mix into the prepared tin and generously dust the top with the rest of the corn flour-icing sugar mixture.
7. To make the iced hot chocolate, combine the cocoa powder, unrefined sugar and 125ml milk in a medium pot placed over a medium heat. Whisk continuously until the cocoa starts to thicken and form a paste, approx. 5 minutes. While whisking, slowly pour the rest of the milk in along with the chocolate and chilli. Bring to a gentle simmer and remove from the heat.
8. Divide between 4 mugs and serve with the gingerbread marshmallows.

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