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Recipe Detail Page
Verte Chaud
Holiday 2023
Chartreuse-spiked hot chocolate, also known as Verte Chaud, is a popular après-ski drink in France. The herbal notes of this liqueur can teeter on medicinal, especially when mixed with the bitter notes of a dark chocolate, so make sure you use good-quality milk chocolate to bring out its subtler mint flavour.
Makes 6 cups
1 1/2 cups (375 mL) finely chopped milk chocolate, about 8 oz (225 g)
3 tbsp (45 mL) cocoa powder
3 tbsp (45 mL) granulated sugar
1/2 cup (125 mL) heavy cream
4 1/2 cups (1.125 L) whole milk
9 tbsp (135 mL) Chartreuse Green (LCBO 37333, 375 mL)
6 Chartreuse Marshmallows, optional (recipe follows)
1. Heat chocolate, cocoa powder and sugar in a medium saucepan over medium-low, stirring constantly until chocolate is melted, 3 to 5 minutes.
2. Stir in cream until mixture is smooth then whisk in milk. Increase heat to medium. Bring to a simmer, stirring often, until mixture is uniform. Remove from heat. Stir in Chartreuse.
3. Divide mixture between six small mugs. If desired, top each with a Chartreuse Marshmallow. Using a small kitchen torch, lightly toast the tops of each marshmallow before serving.
Makes 6 cups
CHARTREUSE MARSHMALLOWS
A splash of Chartreuse gives these homemade marshmallows a slight herbal note, heightening the flavour of a warm mug of Verte Chaud.
1/2 cup (125 mL) cold water, divided
4 tsp (20 mL) gelatin
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) light corn syrup
1 tbsp (15 mL) Chartreuse Green
1/8 tsp (0.5 mL) fine sea salt
1/4 cup (60 mL) icing sugar
1. Lightly spray a 4 1/2 x 8 1/2-inch (11 x 21-cm) loaf pan with oil. Line with parchment paper, leaving overhang on two sides. Spray again with oil. Set aside.
2. Combine 1/4 cup (60 mL) water with gelatin in the bowl of a stand mixer fitted with the whisk attachment. Set aside to bloom.
3. Stir remaining 1/4 cup (60 mL) water with sugar and corn syrup in a small pot. Bring to a simmer over medium heat. Cook until mixture registers 240°F (115°C) on an instant-read thermometer, about 8 minutes. Remove from heat.
4. Turn stand mixer to low, and slowly drizzle in syrup mixture then Chartreuse and salt. Increase speed to high then beat until mixture is very thick and white, about 8 minutes.
5. Scrape mixture into prepared pan. Using an offset spatula lightly coated in oil, smooth and level the top. Cool, uncovered, in refrigerator until set, about 1 1/2 hours.
6. To unmould, run a knife around the edges of the pan. Sift icing sugar over top of marshmallow then turn out onto a large piece of parchment. Dust with more icing sugar.
7. Using a lightly oiled knife, cut in half lengthwise then cut crosswise into eight squares. Toss cubes in remaining icing sugar until evenly coated on all sides. Marshmallows will keep well, in an airtight container at room temperature, up to 5 days.
Makes 8 marshmallows
