Yield: 4 servings. ½ cup dark chocolate chips (70% cacao) ½ cup pretzels, crushed 4 cups whole milk 2 tablespoons unsweetened cocoa 3 ounces semisweet chocolate, cut into small pieces
Yield: 4 servings.
½ cup dark chocolate chips (70% cacao)
½ cup pretzels, crushed
4 cups whole milk
2 tablespoons unsweetened cocoa
3 ounces semisweet chocolate, cut into small pieces
4 tablespoons sugar
Pinch of salt
½ cup marshmallow fluff
2 tablespoons smooth peanut butter
4 teaspoons raspberry jam
Microwave dark chocolate in 30-second increments, stirring after each until completely melted. Dip rims of 4 coffee mugs into melted chocolate, then roll rims into crushed pretzels to evenly coat. Set aside.
In a saucepan over medium heat, combine milk, cocoa, semisweet chocolate, sugar, and salt, stirring constantly. Do not boil. When milk begins to bubble around edges, remove from heat.
In a small mixing bowl, fold together marshmallow fluff and peanut butter. Don’t overmix. Portion hot cocoa into each mug and top with marshmallow mixture and a small amount of jam. Serve immediately.
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