Description
This interactive dessert board features rich, creamy homemade Italian-style hot chocolate with an array of marshmallows, cookies, candies, and toppings, making it a fun, customizable spread perfect for movie nights.
Ingredients
- 6 cups whole milk
- 1 cup confectioners sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons flaky sea salt
- 1 1/2 teaspoons pure vanilla extract
- 18 ounces dark chocolate, chopped into small pieces
- 2 cups mini marshmallows
- 20 large marshmallows
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed candy canes
- 1/3 cup caramel sauce
- 1/3 cup chocolate syrup
- 12 Milano cookies
- 8 chocolate covered wafer cookies
- 10 peppermint chocolate squares
- 1 cup whipped cream
- 6 cinnamon sticks
- Assorted sprinkles
Instructions
- Place whole milk in a large saucepan over medium heat and bring to a gentle simmer, stirring occasionally.
- Sift confectioners sugar and cocoa powder together into a small bowl, then whisk in the flaky sea salt.
- Reduce heat to low and add the cocoa mixture, vanilla extract, and chopped dark chocolate to the simmering milk.
- Whisk continuously until all chocolate melts and the mixture thickens to a velvety consistency, about 2 minutes.
- Transfer the hot chocolate to a slow cooker set on the warm setting.
- Arrange three small bowls or mugs on a large wooden board or serving platter.
- Fill the bowls with mini marshmallows, crushed candy canes, and chocolate chips.
- Arrange remaining items around the bowls appealingly: place caramel and chocolate syrup in small jars, stand cookies upright, cluster large marshmallows, bundle cinnamon sticks, and fill gaps with peppermint squares and sprinkles.
- Place mugs, small spoons, and napkins nearby for serving.
Notes
- Use high-quality dark chocolate with at least 65% cacao for the best flavor.
- Keep hot chocolate warm in a slow cooker on the lowest setting, stirring every 15 minutes.
- Cover the assembled board with plastic wrap if making ahead to prevent marshmallows from drying out.
- Use a large wooden board or platter at least 15 inches across.
- Pre-portion syrup and caramel sauce into small glass jars with spoons for easy drizzling.
- Hot chocolate can be made up to 1 week ahead and stored in the refrigerator.
- Leftover hot chocolate can be frozen for up to 3 months.
- Dry hot chocolate mix ingredients can be combined and stored for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop and Assembly
- Cuisine: American