Frozen Hot Chocolate with Marshmallow Whip

Frozen Hot Chocolate:

1. Make the chocolate base: Melt 1/2 cup dark chocolate chips with 1/2 cup half & half on the stove, stirring until smooth. Add 2 tbsp cocoa powder, 2 tbsp maple syrup, and 1/2 tsp vanilla, mixing until dissolved. Let cool slightly.
2. Blend the frozen hot chocolate: In a blender, combine the cooled chocolate mixture, 2 cups ice cubes, and the remaining 1/2 cup of half & half. Blend until smooth and frothy. Add more milk if needed to adjust consistency.

Marshmallow Whip:

1. Bloom the gelatin: In a small bowl, combine 1/4 cup cold water and 1 1/2 tsp unflavored gelatin. Let it sit for 5 minutes to bloom.
2. Make the sugar syrup: In a small saucepan, combine 1/2 cup granulated sugar and 2 tablespoons of water. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let the syrup boil for 1–2 minutes until slightly thickened (preferably reaching 235-240 °F).
3. Combine syrup and gelatin: Remove the sugar syrup from the heat and add the bloomed gelatin. Stir until the gelatin dissolves completely.
4. Whip into marshmallow: Transfer the mixture to a mixing bowl. Add 1/4 tsp vanilla extract and a pinch of salt. Using a hand or stand mixer, whip on high speed for 5–7 minutes until the mixture triples in volume and forms stiff peaks.
5. Use as a topping: Immediately dollop or pipe the marshmallow whip onto your frozen hot chocolate. It will firm up slightly as it sits. Toast it with a flame torch if desired!