Happy Valentine's Day!
A delicious and heart warming way to end a perfect Valentine's day is this decadent red velvet hot chocolate topped with cream cheese whipped cream and homemade marshmallows.
Red Velvet Hot Chocolate
Serves 2 :)
Ingredients:
1 to 2 red velvet cupcakes, frosting and all, depending on how sweet you want it!
2 tablespoons cocoa powder
Combine all ingredients in a blender till smooth. Let sit in refrigerator until ready to use. The longer it sits, the more intense the red velvet flavor will be.
Cream Cheese Whipped Cream
Ingredients:
3/4 cup heavy whipping cream
2 tablespoons softened cream cheese
2 tablespoons powdered sugar
Whip the heavy cream until stiff and set aside. Combine the cream cheese and powdered sugar until smooth. Gently fold with the whipped cream.
For the Marshmallows, I used this recipe from Smitten Kitchen.
I cut the recipe in half, made them red, and instead of spreading the mixture into a 13 by 9 inch pan, I rolled it out between 2 sheets or greased parchment paper to get a really thin even layer. Let it sit for about 2 hours and cut into heart shapes!
When you are ready for your hot chocolate, warm the red velvet mixture in a small saucepan until hot. Add a splash of brandy for a nice kick! Strain through a sieve. I like to pipe the cream cheese whipped cream so it looks just like a cupcake. Sprinkle on the reserved cake crumbs, top with the marshmallows, and enjoy!
Red Velvet Hot Chocolate
Serves 2 :)
Ingredients:
1 to 2 red velvet cupcakes, frosting and all, depending on how sweet you want it!
- Store bought is perfectly good for this. I used Trader Joes!
- Save a small piece to crumble and use as garnish if you'd like!
2 tablespoons cocoa powder
Combine all ingredients in a blender till smooth. Let sit in refrigerator until ready to use. The longer it sits, the more intense the red velvet flavor will be.
Cream Cheese Whipped Cream
Ingredients:
3/4 cup heavy whipping cream
2 tablespoons softened cream cheese
2 tablespoons powdered sugar
Whip the heavy cream until stiff and set aside. Combine the cream cheese and powdered sugar until smooth. Gently fold with the whipped cream.
For the Marshmallows, I used this recipe from Smitten Kitchen.
I cut the recipe in half, made them red, and instead of spreading the mixture into a 13 by 9 inch pan, I rolled it out between 2 sheets or greased parchment paper to get a really thin even layer. Let it sit for about 2 hours and cut into heart shapes!
When you are ready for your hot chocolate, warm the red velvet mixture in a small saucepan until hot. Add a splash of brandy for a nice kick! Strain through a sieve. I like to pipe the cream cheese whipped cream so it looks just like a cupcake. Sprinkle on the reserved cake crumbs, top with the marshmallows, and enjoy!
