Legendary Pastry Chef Dominique Ansel Recommends a No-Frills Way to Pop the Question

I have been a part of over a hundred proposals in my lifetime. Pastry chefs stand in that critical time just before the meal ends, when the golden opportunity comes to pop the question. And I’ve done my fair share of being an accomplice, hiding diamond rings in between bites of chocolate décor. There are often tears of joy. Almost always, there’s an element of shock when someone gets down on one knee. And yes, there have been a few times when the answer was no.

Yet among all the lavish and over-the-top proposals, some of my favorites have been quick and sincere. And one of them happened over a small cup of hot chocolate.

The hot chocolate we serve at the bakery comes with a small marshmallow flower that “blooms” when it comes into contact with the heat of the chocolate. And I remember seeing the soon-to-be groom, nervous, holding out a ring in front of me and asking if we could hide it in the marshmallow blossom. Our manager, whose role it was to drop the marshmallow blossom into the chocolate, told me later his hands were trembling out of nervousness. Our team from behind the glass doors saw the gentleman get down on one knee.

There was no fancy-jackets-required restaurant. There were no multicourse menus or Champagne corks popping. It was just a cup of hot chocolate, and a sweet sip to begin a new life together. And it was enough.

Photo © Evan Sung

Hot Chocolate with Pink Champagne Marshmallows

Ingredients (Makes 8 cups)

Pink Champagne Marshmallows (recipe follows)
1.54 kilograms (6 ¼ cups) whole milk
400 grams (4 cups chopped) dark chocolate

Equipment

Medium pot
Whisk

1. Make the marshmallows as directed.
2. In a medium pot, bring the milk to boil while stirring with a whisk. Add the chocolate and whisk until evenly combined and smooth. Return to a boil while continuing to stir. Once boiling, remove from the heat immediately.
3. Pour into mugs and serve immediately with a marshmallow on top of each one.

Storage

Best enjoyed right away. To store the hot chocolate, place in an airtight container and keep in the refrigerator for up to 2 days.

Pink Champagne Marshmallows

Makes 20 to 30 Marshmallows

27 grams (3 tablespoons) unflavored gelatin powder
159 grams (⅔ cup) pink champagne
372 grams (1 ½ cups + ⅓ cup) granulated sugar
340 grams (1 cup) honey
103 grams (½ cup) water
Cooking spray
Powdered sugar, for dusting

Equipment

Small bowl
Baking sheet
Medium pot
Silicone baking mat
Whisk
Rubber or offset spatula
Candy thermometer
Knife or cookie cutters of your choice
Stand mixer

1. Bloom the gelatin: In a small bowl, whisk together the gelatin and pink champagne until the gelatin has dissolved. Let the mixture sit a few minutes until the gelatin has bloomed (when it has absorbed the majority of the liquid, gaining 2 to 3 times its original volume, and feels firm and set).

2. Cook the honey syrup: In a medium pot, combine the granulated sugar, honey, and water and bring to a simmer over medium heat. Stir continuously with a whisk and cook until it reaches 255°F (124°C) on a candy thermometer. Add the gelatin mixture to the pot, stirring until incorporated.

3. Make the meringue: In a stand mixer fitted with the whisk, slowly pour the hot sugar mixture down the side of the bowl while whipping on high speed until stiff peaks form.

4. Set the marshmallows: Line a baking sheet with a silicone baking mat. Spray the surface of the silicone mat with cooking spray. Pour the marshmallow onto the mat, spreading it in one even layer with a rubber or offset spatula. Let the marshmallow firm until it holds its shape.

5. Cut into desired shapes using a knife or cookie cutters. Toss the marshmallows in powdered sugar to prevent them from sticking to one another.

Storage
To store the marshmallows, place in an airtight container and keep in a cool dry place on the counter or in the refrigerator for up to 1 week.

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From Life’s Sweetest Moments: Simple, Stunning Recipes and Their Heartwarming Stories by Dominique Ansel. Copyright © 2024 by Dominique Ansel. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.