1). First, make the marshmallow by warming the water, sugar, and honey in a medium saucepan.
2). Stir over medium heat until the sugar dissolves.
3). Bring the mixture to a boil over medium-high heat. Avoid stirring from this point onward, as it can cause sugar to crystallise and become grainy. Keep an eye on the temperature from now on.
4). Meanwhile, place the egg whites and cream of tartar in a very clean stand mixer bowl (if it isn’t thoroughly clean, the eggs might not whip properly). Whip until soft, thick peaks form.
5). When the sugar syrup reaches 240°F, remove the saucepan from the heat. Have your egg whites ready!
6). With the mixer on medium speed, carefully and slowly pour the hot sugar syrup into the egg whites in a thin, steady stream, running it down the side of the bowl.
7). Increase the mixer speed to medium-high and continue whipping.
8). Whip for 7-8 minutes, or until the mixture is very thick, glossy, and forms stiff peaks.
9). Add the vanilla extract and whip on low speed until just combined.
10). Fill a piping bag and pipe a thick rim along the top of your mug.
For the Hot Chocolate:
1). Now, make the hot chocolate:
2). In a medium saucepan over medium-low heat, gently warm the milk and cream. Stir frequently to prevent scorching.
3). Add the finely chopped dark chocolate, sugar, and any cocoa powder to the warm milk mixture.
4). Whisk continuously until the chocolate is completely melted and the mixture is smooth.
5). Reduce the heat to low and continue to simmer the hot chocolate gently, stirring occasionally, until it reaches your desired thickness.
6). Pour the hot chocolate into your marshmallow-rimmed mug. Torch the marshmallow and enjoy!
