Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows

Directions

1. To make the hot cocoa mix: In a large bowl whisk together all the red velvet hot chocolate ingredients.
2. Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
3. Store in an airtight container for up to 3 months.
4. To make the marshmallows: Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
5. Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
6. While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
7. Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
8. Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
9. Allow to rest for at least 4 hours, preferably overnight.
10. When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
11. If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
12. To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with homemade cream cheese frosting marshmallows!