Name: Viral NYC Hot Chocolate with Toasted Marshmallow Rim
Prep time: 15 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: American
Ingredients: ⅔ cup dark chocolate, finely chopped; 2 cups whole milk; ½ tbsp powdered sugar; ½ tsp vanilla extract; Pinch of salt; ½ cup aquafaba (liquid from canned chickpeas); ½ cup + 2 tbsp granulated sugar; ¼ tsp cream of tartar; Dark chocolate shavings (optional)

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The viral NYC hot chocolate from Glace has been all over TikTok and Instagram, and now you can make your own version at home! This decadent hot chocolate is made with real melted dark chocolate and whole milk, then topped with a thick, fluffy homemade marshmallow topping. My version uses aquafaba to make the marshmallow fluff without eggs, and the combination of rich chocolate and sweet, airy marshmallow is absolutely delicious.

Why You'll Love This Viral Hot Chocolate

If you've been on TikTok or Instagram lately, you've probably seen the viral NYC hot chocolate from Glace. This little ice cream shop in New York City has become famous for its incredibly rich hot chocolate with a thick ring of marshmallow fluff piped around the rim and toasted with a torch. People have been lining up to get their hands on it, and it's easy to see why. The toasted marshmallow rim alone looks incredible!

I've been seeing this hot chocolate all over social media, and I actually tried a version with regular marshmallow fluff but didn't love how it turned out. Then I came across this Instagram video showing a different take on the viral drink, and I knew I had to give it another shot.

This time, I used aquafaba to make a homemade, egg-free marshmallow fluff, piped it around the mugs, and toasted it until golden brown. I absolutely love how this version turned out! The marshmallow topping is light, fluffy, and perfectly toasted, and it pairs so well with the rich dark chocolate underneath. Plus, you get that iconic NYC hot chocolate presentation without having to travel to Glace!

Viral NYC Hot Chocolate Ingredients

For the Hot Chocolate:

⅔ cup dark chocolate, finely chopped
2 cups whole milk
½ tablespoon powdered sugar
½ teaspoon vanilla extract
Pinch of salt

For the Marshmallow Fluff:

½ cup aquafaba (liquid from canned chickpeas)
½ cup + 2 tablespoon granulated sugar
¼ teaspoon cream of tartar

For Garnish:

Dark chocolate shavings (optional)

Ingredient Notes

Dark chocolate. I recommend using a good-quality dark chocolate bar with around 60–70% cacao. Finely chop it so it melts evenly into the milk and creates a rich, smooth hot chocolate.
Whole milk. This gives the hot chocolate its creamy texture. You can use 2% milk or your favorite dairy-free milk, but the finished drink won't be quite as rich.
Aquafaba. This is the liquid from a can of chickpeas, and it's the secret to making the egg-free marshmallow fluff. When whipped, it becomes light and airy, similar to whipped egg whites. Use the liquid straight from the can, not the water used to rinse the chickpeas.
Granulated sugar. This sweetens the marshmallow fluff and helps it hold its shape. Add it gradually while whipping so it dissolves properly and doesn't leave the fluff grainy.
Cream of tartar. This helps stabilize the whipped aquafaba so the marshmallow fluff holds stiff peaks and stays in place when piped around the mugs. I wouldn't skip it for this recipe.
Powdered sugar. Just a little sweetens the hot chocolate without overpowering the dark chocolate flavor. You can adjust the amount depending on how sweet your chocolate is.

How to Make the Viral Hot Chocolate from Glace NY

Step 1: Whip the Aquafaba

Pour the aquafaba into a clean, grease-free mixing bowl and add the cream of tartar. Using an electric hand mixer or stand mixer, beat on medium-high speed for 3–5 minutes, until the mixture becomes foamy and soft peaks begin to form.

Step 2: Make the Marshmallow Fluff

With the mixer running, gradually add the granulated sugar, about 1 tablespoon at a time. Continue whipping for another 5–8 minutes, until the mixture is thick, glossy, and holds stiff peaks. The sugar should be mostly dissolved, and the fluff should be firm enough to hold its shape when piped. Transfer it to a piping bag fitted with a large piping tip and set aside.

Step 3: Heat the Milk

Pour the whole milk into a small saucepan over low heat. Warm it gently, stirring occasionally, until it's steaming but not boiling.

Step 4: Make the Hot Chocolate

Add the finely chopped dark chocolate, powdered sugar, vanilla extract, and salt to the warm milk. Whisk continuously for about 4 minutes, or until the chocolate has completely melted and the hot chocolate is smooth, thick, and creamy. Keep it warm over very low heat while you prepare the mugs.

Step 5: Pipe the Marshmallow Rim

Place two heat-safe ceramic mugs on a heatproof surface. Pipe a thick, generous ring of marshmallow fluff around the rim of each mug, slightly overlapping the inside edge. Leave the center open so you can pour in the hot chocolate. You want plenty of fluff around the rim to create that signature viral NYC hot chocolate look.

Step 6: Toast the Marshmallow Fluff

Using a kitchen torch, carefully toast the marshmallow fluff around the rim of each mug until it's golden brown with a few lightly charred spots. Keep the torch moving to toast the surface evenly without burning it. Make sure the mugs are suitable for torching, and avoid directing the flame at the mug handles.

Step 7: Pour and Serve

Carefully pour the warm hot chocolate into the center of each mug, being careful not to disturb the toasted marshmallow rim. Garnish with dark chocolate shavings if desired, and serve immediately. Enjoy the rich, creamy hot chocolate with a little toasted marshmallow fluff in every sip!

My Expert Tips for The Best Hot Chocolate with Toasted Marshmallow Rim

Use a clean, grease-free bowl. Even a small amount of oil or grease can prevent the aquafaba from whipping properly. I recommend using a glass or stainless steel mixing bowl and wiping it completely dry before starting.
Whip the marshmallow fluff until stiff peaks form. This is the most important step for getting that signature Glace hot chocolate look. The fluff should be thick enough to hold its shape when piped around the mug. If it's still soft or runny, keep whipping.
Make sure the sugar dissolves. Add the sugar gradually instead of all at once. Rub a little fluff between your fingers to check for graininess. If you can still feel sugar crystals, continue whipping until the mixture is smoother.
Don't overheat the chocolate. Keep the milk over low heat and whisk frequently as the dark chocolate melts. Boiling the mixture can scorch the chocolate and affect its smooth, creamy texture.
Be careful when torching the marshmallow rim. Use sturdy, torch-safe ceramic mugs on a heatproof surface and keep the kitchen torch moving. Aquafaba fluff can be more delicate than traditional marshmallow fluff, so toast it gently until golden brown without holding the flame in one spot.
Serve immediately after torching. For the best presentation, toast the marshmallow rims right before pouring in the hot chocolate. The aquafaba fluff can gradually lose its structure, so this drink is best enjoyed fresh while the chocolate is hot and the topping is still fluffy.

NYC Viral Hot Chocolate FAQs

Where is the viral NYC hot chocolate from?

The viral NYC hot chocolate comes from Glace, a dessert shop on New York City's Upper East Side. It's famous for its rich, chocolatey drink topped with a thick ring of marshmallow fluff that's toasted with a kitchen torch. My homemade version recreates that signature look with an egg-free marshmallow topping made from aquafaba.

What is the marshmallow rim on NYC hot chocolate made of?

The original Glace hot chocolate uses a homemade marshmallow-style topping. For this recipe, I make a vegan marshmallow fluff using just aquafaba, granulated sugar, and cream of tartar. The mixture gets whipped until thick and glossy, then piped around the mug and toasted until golden brown.

Can I make the toasted marshmallow rim without a kitchen torch?

You can still make this hot chocolate without a kitchen torch, but you won't get the same toasted marshmallow finish. Just pipe the homemade marshmallow fluff around the rim and leave it untoasted. It'll still taste delicious! I wouldn't recommend putting your mugs under the oven broiler, since not all mugs are safe for that kind of direct heat.

Why isn't my aquafaba marshmallow fluff getting thick?

If your aquafaba isn't forming stiff peaks, it may need more whipping time. Make sure you're using a completely clean, grease-free bowl and the liquid from plain canned chickpeas. The sugar should also be fully dissolved. Keep whipping until the mixture is glossy and holds its shape when you lift the beaters.

Is this viral NYC hot chocolate vegan?

The marshmallow fluff in my recipe is vegan since it's made without eggs or gelatin. However, the hot chocolate itself isn't vegan because I use whole milk. To make the entire drink vegan, substitute your favorite dairy-free milk and make sure you're using dairy-free dark chocolate.

What kind of chocolate is best for NYC hot chocolate?

I recommend using a good-quality dark chocolate bar with around 60–70% cacao. It gives the hot chocolate a rich flavor without making it overly sweet, especially with the marshmallow topping. If you prefer a sweeter drink, you can use semisweet chocolate instead.

Can I make NYC hot chocolate ahead of time?

You can make the hot chocolate base ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, whisking until smooth. I recommend making the aquafaba marshmallow fluff fresh, since it can lose its volume and become watery as it sits. For the best results, pipe and toast the marshmallow rims right before serving.

More Hot Chocolate Recipes

Yield: 2 servings

Viral NYC Hot Chocolate with Toasted Marshmallow Rim

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

For the Hot Chocolate:

⅔ cup dark chocolate, finely chopped
2 cups whole milk
½ tablespoon powdered sugar
½ teaspoon vanilla extract
Pinch of salt

For the Marshmallow Fluff:

½ cup aquafaba (liquid from canned chickpeas)
½ cup + 2 tablespoon granulated sugar
¼ teaspoon cream of tartar

For Garnish:

Dark chocolate shavings (optional)

Instructions

Make the marshmallow fluff. Add the aquafaba and cream of tartar to a clean, grease-free mixing bowl. Beat with an electric mixer on medium-high speed for 3–5 minutes, until soft peaks form.
. Add the sugar. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat. Whip for another 5–8 minutes, or until the fluff is thick, glossy, and holds stiff peaks. The sugar should be mostly dissolved.
Heat the milk. Pour the whole milk into a small saucepan over low heat. Warm gently until steaming, but do not let it boil.
Make the hot chocolate. Add the chopped dark chocolate, powdered sugar, vanilla extract, and salt. Whisk over low heat for about 4 minutes, until the chocolate is completely melted and the mixture is smooth and creamy. Keep warm.
Pipe the marshmallow rim. Transfer the marshmallow fluff to a piping bag fitted with a large tip. Pipe a thick ring of fluff around the rim of two torch-safe ceramic mugs, leaving the centers open for the hot chocolate.
Toast the marshmallow. Place the mugs on a heatproof surface. Using a kitchen torch, carefully toast the marshmallow fluff until golden brown and lightly charred in spots. Keep the flame moving and avoid directing it at the mugs.
Fill and serve. Carefully pour the warm hot chocolate into the center of each mug without disturbing the toasted marshmallow rim. Garnish with dark chocolate shavings, if desired, and serve immediately.

Nutrition Information:

Yield:

Serving Size:

1 mug
Amount Per Serving: Calories: 750Total Fat: 30gSaturated Fat: 17gUnsaturated Fat: 10gCholesterol: 28mgSodium: 220mgCarbohydrates: 108gFiber: 5gSugar: 98gProtein: 12g