Candy-cane “Choco-blanco”
Candy-cane “Choco-blanco”

Preparation time 5 minutes

Total time: 1 hour 20 minutes

Ingredients

  1. 125 mL (½ cup) miniature marshmallows
  2. 125 mL (½ cup) chopped white chocolate
  3. 30 mL (2 tbsp.) candy canes crushed into fine crystals
  4. 30 miniature marshmallows

Directions

  1. Preheat the oven to 110˚C (225˚F).
  2. Spread out the miniature marshmallows on a parchment-lined baking sheet. Bake for an hour, and then set aside to cool at room temperature for 15 minutes, or until marshmallows harden. Place marshmallows in a food processor and reduce to powder.
  3. Put the marshmallow powder into a transparent 250 mL (1 cup) container, create a second layer with the white chocolate, and a third layer with the candy cane crystals. Finish by adding the marshmallows on top.
  4. Before preparing your hot chocolate, shake to mix the ingredients together.
  5. For one serving of "Choco-blanco", add 45 mL (3 tbsp.) of the mixture to 375 mL (1½ cups) of hot milk.

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