CHOCOLATE-ESPRESSO SOUP WITH MARSHMALLOWS from The Beekman 1802 Heirloom Dessert Cookbook
For chocolate lovers, hot chocolate is a winter rite of passage. We wanted to elevate this cup of goodness to full-blown dessert status. Our chocolate soup is thicker than hot chocolate and thinner than pudding. If you're not a fan of coffee, simply leave it out. For the adults, if you're so inclined, add a splash of dark rum or orange liqueur at serving time.
2 cups milk
1/2 cup heavy cream
3 tablespoons sugar
2 tablespoons espresso powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, coarsely chopped
11/3 cups mini marshmallows, or more to taste
In a medium, heavy-bottom saucepan, bring the milk, cream, sugar, espresso powder, and salt to a gentle simmer over low heat.
Whisk in the chocolate and cook, whisking constantly, until the chocolate has melted and the mixture is smooth. Ladle into warmed shallow bowls. Divide the marshmallows among the bowls and serve hot.