Creamiest Cocoa with Ghost-Mallows

Makes about 30 ghost-mallows + enough cocoa for about 8 servings

Ghost Marshmallows

powdered sugar, as needed for dusting

120 g / ½ cup cool water, divided

7 g / 2 ½ teaspoons powdered unflavored gelatin

198 g / 1 cup granulated sugar

85 g / ¼ cup corn syrup

7 g / 1 ½ teaspoons vanilla extract

28 g / 1 ounce bittersweet chocolate, melted

Rich and Creamy Cocoa

690 g / 3 cups whole milk

188 g / ½ cup heavy cream

21 g / 3 tablespoons cocoa powder (I especially love black cocoa powder here!)

24 g / 2 tablespoons granulated sugar

pinch fine sea salt

285 g / 10 ounces chopped milk chocolate (or chips)

113 g / 4 ounces chopped white chocolate (or chips)

1. Make the marshmallows: place a medium sieve over a medium bowl, and scoop a generous amount of powdered sugar into it. Line a baking sheet with parchment paper, then sift an even layer of powdered sugar over the surface. Prepare an electric stand mixer fitted with the whip attachment. Lightly grease a spatula with nonstick spray. Prepare a pastry bag by fitting it with a medium round tip (such as Ateco #7).

2. Pour 60 g / ¼ cup of the water into a shallow bowl, and sprinkle the gelatin over it. Let the gelatin bloom for 5 minutes.

3. In a small pot, combine the sugar, corn syrup, and remaining 60 g / ¼ cup water. Attach a candy thermometer to the side of the pot. Bring the mixture to a boil over medium heat. While it comes to a simmer, stir it with a silicone spatula to help combine the mixture as it initially heats. As soon as you see bubbles, stop stirring.

4. If any sugar has washed up on the sides of the pot during stirring, use a pastry brush dipped in cool water to brush it away and dissolve it. Continue to cook until the mixture reaches 240°F/115°C on the thermometer. Remove the pot from the heat.

5. Transfer the hot sugar syrup to the prepared mixer bowl, add the vanilla extract, and start whipping on low speed. Add the bloomed gelatin and mix to fully combine. Gradually raise the mixer’s speed to high and whip until the marshmallow is white, fluffy, and holding medium peaks, 8-9 minutes.

6. Use the greased spatula to transfer the marshmallow to the prepared pastry bag. Pipe the marshmallow into rough ghost shapes by piping a large circle, then zig-zagging the tip back and forth to make the ghost’s “tail”. The marshmallows can be any size you like - but make sure they’ll fit easily into your cocoa mug.

7. Sift a light layer of powdered sugar over the marshmallows, and let set at room temperature until firm, at least 30 minutes. Use a toothpick to apply dark chocolate eyes and mouths to the round “faces” of set marshmallows.

8. Make the cocoa: in a medium pot, bring the milk to a simmer over medium heat. While it heats, whisk the cocoa powder, sugar, and salt together in a small bowl.

9. When the milk simmers, whisk in the cocoa mixture until well combined. Add the milk and white chocolate and continue to cook, whisking constantly until the chocolate completely melts. If it doesn’t look smooth, whisk more vigorously to help it come together.

10. Ladle the finished cocoa into mugs, and top with the ghost-mallows. Serve immediately.