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Hot Chocolate Catalan

Prep Time15 mins
Cook Time10 mins
Total Time3 hrs 35 mins
Servings: 6 people


Hot Chocolate Crema: 

  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 McCormick whole cloves
  • 1/4 teaspoon McCormick ground cinnamon
  • 3 ounces semi sweet chocolate or dark chocolate chips, melted
  • 4 large egg yolks 
  • 1 cup white granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon McCormick pure vanilla extract

Marshmallow Topping: 

  • 1 tablespoon water
  • 1/3 cup white granulated sugar
  • 1 large egg white
  • Pinch of salt
  • Pinch of McCormick cream of tartar


  • Do a little prep by getting your ramekins ready. You’ll most likely need 4o to 6, depending on size. Also, place a sieve or strainer over a medium bowl (we’ll use this later).
  • In a medium saucepan, combine the milk and heavy cream, McCormick ground cinnamon and McCormick whole cloves. Bring to a simmer and immediately take off heat and cover, allowing to steep for 15 minutes. 
  • In a medium bowl, whisk together the yolks, sugar and corn starch until they’re pale and fluffy, about 3 minutes (you can also do this in a stand-up mixer).
  • Remove the cover from the saucepan and pour in the melted chocolate; whisk until combined. Bring the mixture back up to a simmer and then add a few spoonfuls of the milk mixture to the egg yolks (you can eyeball this) and whisk. (This will temper the egg yolks to avoid overcooking!) Add the entire egg yolk mixture to the milk mixture and bring it to a simmer, whisking the entire time, until thickened, about 5 to 6 minutes.  
  • Pour the chocolate mixture through the sieve and into the bowl. This will catchy any eggy or cornstarch-y bits. Discard any solids and then mix in the McCormick vanilla into the chocolate mixture. Divide amongst the 4 to 6 ramekins. Smooth out the tops with the back of a spoon and top with a small sheet of plastic wrap (this will avoid a skin from forming on the top). Allow to come to room temperature, about 10 minutes, before transferring to the fridge to set for 3 hours, ideally overnight. 
  • To make the marshmallow topping: In the bowl of a stand-up mixer, set over a pot filled with a few inches of water, add the water, sugar, egg white, salt and cream of tartar. Heat, whisking every so often, until very warm and until the sugar has dissolved. Transfer to the stand-up mixer and then beat until glossy and medium peaks form, about 5 minutes. The side of the bowl will also have cooled to room temperature. Transfer to a piping bag with a large tip. 
  • To assemble the catalans: When the catalans are done chilling, remove from the fridge, add about 1 teaspoon of sugar to the top of each one. Using a torch, caramelize the sugar on top until bubbly and golden brown. Add a dollop of marshmallow frosting to each one and then torch that, too! I only did a little portion of it. Enjoy immediately. 


Serving: 6g