CioccoDelizia in a cup with Marshmallow hearts

For marshmallows: 

• Using scissors, cut the gelatine sheets into pieces, place in a bowl, cover with cold water and allow to soften. Put the sugar, water, rose water, food colouring and honey in a pot.  Warm up over a low fire, stir occasionally until the sugar has completely dissolved.
• Add a pinch of salt to the egg whites and beat until stiff. Remove from the fire, add the gelatine to the syrup.  Using a paintbrush, coat the mould with oil and dust with a mixture of cornstarch and icing sugar.
• Place the bowl with egg whites into another bowl containing iced water (water with ice cubes).  Slowly add the syrup mixing continuously with a whisk, and then add a few drops of lemon juice. Pour the mixture into the mould, smooth the surface and allow to rest in the fridge for about 30 minutes. Use slightly oiled small heart-shaped cutters to cut the marshmallows.
• Place in the fridge while preparing the hot chocolate, as the marshmallows tend to melt easily at room temperature.

For hot chocolate:

• Heat up the milk and slowly add 25g CioccoDelizia classica Babbi to every 100cl of milk. To make a thick hot chocolate, warm up over a low fire, stirring the mixture continuously.
• When finished cooking, pour the hot chocolate into a cup and place two or three marshmallow hearts in each cup.