Hot and Creamy Cocoa with Gooey Toasted Marshmallows

photo by Quentin Bacon

Grown-ups might want a shot of espresso, Kahlua, or brandy in theirs. This version is so thick and rich, a small portion is enough; it is meant to be served in a demitasse cup.

Serves 4

1 cup heavy cream
1 teaspoon sugar
2 ounces good-quality semisweet chocolate (such as Valrhona, El Rey, or Scharffenberger), shaved or chopped
4 large marshmallows

1. Place the cream in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat slightly so the cream remains at a low boil, and boil for 3 to 4 minutes, until it begins to thicken.

2. Stir in the sugar and chocolate and continue to simmer, stirring constantly, until the sugar dissolves and the chocolate melts. Remove the saucepan from the heat and set aside to keep warm.

3. Place the marshmallows on a metal skewer and hold them over the open flame of the stove, turning, until all sides of the marshmallow are toasted and center is soft. If the marshmallow starts to flame, blow it out and continue to toast the marshmallow; the charred flavor, as we all know from campfires, is ideal.

4. If necessary, reheat the hot chocolate over low heat, stirring constantly. Pour the hot chocolate into four demitasse cups. Top each with a toasted gooey marshmallow and serve immediately with spoons.