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Perfect Pink Velvet Hot Chocolate: Easy Marshmallow Hearts Recipe

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A warm, creamy, and ridiculously pretty pink velvet hot chocolate topped with adorable marshmallow hearts. This quick and easy recipe comes together in under 15 minutes and is perfect for Valentine’s Day, Galentine’s, or any cozy occasion.

Ingredients

Scale
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup pink velvet cake mix (recommended: Duncan Hines)
  • 1/2 cup white chocolate chips (recommended: Ghirardelli)
  • 1 teaspoon vanilla extract
  • 1–2 drops pink food coloring (optional)
  • 12 large marshmallows (fresh and soft)
  • 1 tablespoon powdered sugar
  • Whipped cream (for garnish, optional)
  • Pink sprinkles (for garnish, optional)
  • Crushed freeze-dried strawberries (for garnish, optional)

Instructions

  1. Make the marshmallow hearts first: Cut marshmallows in half horizontally to get two thinner rounds. Use a small heart-shaped cookie cutter to cut out heart shapes, or cut freehand with a sharp knife or kitchen shears. Place hearts on a plate and dust lightly with powdered sugar using a fine-mesh strainer. Set aside.
  2. Heat the milk and cream: Pour whole milk and heavy cream into a medium saucepan. Heat over medium heat, stirring occasionally, until warm but not boiling (tiny bubbles will form around the edges).
  3. Add the cake mix: Whisk in the pink velvet cake mix slowly, about 1/4 cup at a time, until fully dissolved and no lumps remain (about 1 minute).
  4. Melt in the white chocolate: Reduce heat to low and add white chocolate chips. Stir continuously with a whisk until completely melted and smooth (2-3 minutes).
  5. Add the vanilla and food coloring: Stir in vanilla extract. Add 1-2 drops pink food coloring if desired for deeper color, whisking until evenly distributed.
  6. Taste and adjust: Adjust sweetness by adding more white chocolate chips, or thin with a splash of milk if needed.
  7. Serve immediately: Pour hot chocolate into mugs. Top with whipped cream if using, then arrange marshmallow hearts on top. Garnish with pink sprinkles or crushed freeze-dried strawberries if desired.

Notes

Use fresh, soft marshmallows for easier cutting. Add cake mix slowly to avoid lumps. Keep heat low to prevent scorching milk or seizing white chocolate. For a party, keep warm in a slow cooker on ‘warm’ setting, stirring every 15 minutes. Leftover hot chocolate can be refrigerated for up to 3 days and reheated on the stove over low heat.

Nutrition

Keywords: pink velvet hot chocolate, marshmallow hearts, Valentine's Day drink, easy hot chocolate, pink drink, white chocolate hot chocolate

Find it online: https://forkifyfun.com/perfect-pink-velvet-hot-chocolate-easy-marshmallow-hearts-recipe/