Ingredients:

  • 14 oz low-fat sweetened condensed milk
  • 12 oz 70% dark chocolate chips
  • 1.4 oz unsweetened hot cocoa mix
  • 2 tbsp grass-fed butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 0.5 cup mini marshmallows
  • 0.5 tsp flaky sea salt

Instructions:

  1. Line the pan. Use parchment paper with an overhang. Note: This allows you to lift the entire block out for clean slicing later.
  2. Combine the base. Place dark chocolate chips, condensed milk, and butter in a glass bowl.
  3. Initial heat. Microwave on high for 30 seconds. Stop when the edges start to glisten.
  4. Interval melting. Microwave in 15 second bursts, stirring between each. Stop when chocolate is 80% melted.
  5. Stir to finish. Use the residual heat to melt the remaining 20% of the chips. Note: This prevents the chocolate from seizing or becoming oily.
  6. Infuse the flavor. Sift in the hot cocoa mix, then add vanilla and fine sea salt.
  7. Fold gently. Use your spatula to incorporate everything until a thick, glossy ribbon forms.
  8. Pour and level. Transfer to the pan and smooth the top with the back of a spoon.
  9. Garnish quickly. Press the marshmallows into the surface and sprinkle with flaky sea salt until the top is fully textured.
  10. Final chill. Refrigerate for 2 hours. Wait until the center is firm to the touch before lifting the parchment.