This cozy mug of s'mores hot chocolate is made with a rich and thick French-style hot chocolate with toasted meringue on the mug's rim and graham crackers for dipping and experiencing it all together.
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Ingredient notes
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- Egg whites
- Granulated sugar
- Cream of tartar, optional
- Milk
- Whipping cream or heavy cream
- Dark chocolate, finely chopped
- Graham crackers, for garnish and dipping
Storage
This s'mores hot chocolate should be served immediately while it's hot. The hot chocolate will thicken as it cools so keep it covered and warm if not serving right away or reheat it right before serving.
Frequently asked questions
Baking by weight is much more accurate than volume. When using US standard cups, ingredients like flour and sugar can easily be overpacked into the cup causing you to add too much of certain ingredients. Recipes with weight measurements are also easier to scale to smaller or bigger batches without dealing with weird fractions. To measure by weight, you simply need a kitchen scale which you can usually pick up for less than $20.
Small measurements are given in tablespoons and teaspoons because most kitchen scales are not accurate under about 10g. Tiny amounts like a ¼ teaspoon may not register accurately unless you have a drug scale. Mixing these measurements is a common practice among other recipe sites and commercial kitchens.
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Recipe
S'mores Hot Chocolate
Equipment
- 1 large round piping tip, optional
Ingredients
Meringue
- 2 large egg whites
- 75 g granulated sugar
- ⅛ teaspoon cream of tartar, optional
Hot Chocolate
- 470 g milk
- 230 g whipping cream or heavy cream
- 150 g dark chocolate, finely chopped
- graham crackers, for garnish and dipping
Instructions
Meringue
- Double boiler: In a small saucepan, bring about 1" of water to a boil. Add the egg whites and sugar to a heat-safe bowl that fits perfectly into the saucepan without touching the water. Once boiling, turn off the heat and place the bowl on top of the saucepan.
- Dissolve sugar: Stir the mixture often for about 4-5 minutes or until the sugar has completely dissolved. Rub a bit in between your fingers - it should feel completely smooth without any sugar granules. Remove the bowl from the saucepan, being careful not to get any water in the bowl.
- Beat to stiff peaks: Add the cream of tartar. Use an electric hand mixer to beat the egg white mixture on medium-high speed for 5-7 minutes or until it becomes stiff peaks.
- Fill piping bag: Transfer the meringue to a piping bag fitted with a large round piping tip or just cut off the tip of the bag. Set aside.
Hot Chocolate
- Heat cream: In a small saucepan, add the milk and whipping cream. Cover and heat on medium heat until it comes to a simmer.
- Melt chocolate: Add the chopped chocolate and let it sit for about 1 minute before stirring it until all the chocolate has melted.
- Assemble drink: Pipe the meringue around the rim of a mug. Use a kitchen blowtorch to toast the meringue until golden brown. Fill the mug with hot chocolate. Garnish with graham crackers and serve immediately while hot.
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