White Chocolate Orange Almond Cocoa Recipe
Introduction
This White Chocolate Orange Almond Cocoa is a decadent and aromatic treat perfect for cozy afternoons or special occasions. Combining creamy white chocolate with vibrant orange zest and a hint of almond, it offers a unique twist on traditional hot cocoa. The smooth ganache base creates a luscious drink that’s both comforting and refreshing.
Ingredients
- 120g white chocolate (preferably Callebaut)
- 1 vanilla bean (such as Vanilla Dream)
- 60g heavy cream
- 30g orange juice
- 30g almond paste (Felchlin “Valencia” recommended)
- Pinch of cinnamon (about 0.4g)
- Zest of 1 large orange
- 300g milk of choice (oat milk recommended)
- 30g whipped cream (optional)
- Cinnamon and orange zest for dusting
- Orange wedge for decoration
Instructions
- Step 1: Melt the white chocolate and almond paste together over a Bain Marie until fully melted. Set aside.
- Step 2: In a small pot, combine heavy cream, orange zest, scraped vanilla bean seeds, and cinnamon. Bring to a light simmer, then remove from heat and let infuse for 10–15 minutes.
- Step 3: Strain the infused cream into the melted chocolate mixture. Using a hand blender, emulsify until smooth.
- Step 4: While blending, slowly add the orange juice in small increments until the ganache is shiny and smooth.
- Step 5: Refrigerate the ganache for a couple of hours or overnight to set.
- Step 6: When ready to serve, heat 300g of your chosen milk to about 85°C. Stir in 50g (or more to taste) of ganache and blend until smooth and slightly frothy.
- Step 7: Pour into a cup and garnish with whipped cream, a dusting of cinnamon and orange zest, and an orange wedge.
- Step 8: Enjoy your rich and flavorful White Chocolate Orange Almond Cocoa!
Tips & Variations
- Use a Microplane zester for fine orange zest to avoid the need for straining and retain more flavor.
- Substitute almond paste with marzipan if almond paste is unavailable.
- For a vegan version, use plant-based white chocolate and coconut cream instead of heavy cream.
- Adjust the amount of ganache in your milk to make the cocoa sweeter or lighter according to your preference.
Storage
Store the orange ganache in an airtight container in the refrigerator for up to 5 days. Gently reheat portions by warming with milk as needed; avoid direct high heat to prevent splitting. Leftover hot cocoa can be refrigerated and reheated gently on the stove or in the microwave.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular white chocolate instead of Callebaut?
Yes, you can use any good quality white chocolate, but Callebaut tends to melt smoothly and offers a superior flavor.
Is it necessary to use a vanilla bean?
No, you can substitute with 1 teaspoon of vanilla extract if you don’t have a vanilla bean, though fresh beans provide a richer flavor.
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White Chocolate Orange Almond Cocoa Recipe
- Total Time: 3 hours 30 minutes
- Yield: Makes about 3–4 cups of ganache; serves 1 cup of hot cocoa per serving 1x
- Diet: Vegetarian
Description
Dive into a decadent White Chocolate Orange Almond Cocoa, a luscious and creamy hot chocolate featuring a homemade orange-infused white chocolate ganache blended with oat milk. This luxurious drink is lightly spiced with cinnamon and enhanced with the vibrant flavors of fresh orange zest and almond paste, offering a unique, sophisticated twist on classic cocoa perfect for cozy moments or entertaining guests.
Ingredients
Orange Ganache
- 120g white chocolate (e.g., Callebaut)
- 1 vanilla bean (scraped)
- 60g heavy cream
- 30g orange juice
- 30g almond paste (e.g., Felchlin “Valencia”)
- Pinch of cinnamon (0.4g)
- Zest of 1 large orange
For the Cocoa
- 300g milk of choice (e.g., Alpro oat milk)
- 30g whipped cream (optional)
- Dusting of cinnamon
- Additional orange zest for garnish
- Orange wedge for decoration
Instructions
- Prepare the Ganache: Melt white chocolate and almond paste together over a Bain Marie until fully melted and combined. Remove from heat and set aside.
- Infuse the Cream: In a small pot, combine heavy cream, orange zest, scraped vanilla bean, and a pinch of cinnamon. Bring to a gentle simmer, then immediately remove from heat. Let the mixture infuse for 10-15 minutes to develop intense flavor.
- Emulsify Ganache: Pour the infused cream into the melted chocolate and almond paste mixture. Using a hand blender, emulsify while slowly adding the orange juice until the ganache is smooth and shiny.
- Set Ganache: Refrigerate the ganache for a couple of hours or overnight to allow it to thicken and develop flavor.
- Heat Milk: When ready to serve, heat 300g of your preferred milk to about 85°C (185°F), ensuring it is hot but not boiling.
- Combine and Blend: Add about 50g of the set ganache to the hot milk. Use a hand blender or regular blender to blend until smooth and slightly frothy, adjusting ganache quantity to taste for sweetness and richness.
- Garnish and Serve: Pour the hot chocolate into cups, and garnish with whipped cream if using, dustings of cinnamon and fresh orange zest, and an orange wedge for an elegant touch. Enjoy immediately.
Notes
- Using a Microplane zester extracts the finest orange zest, enhancing flavor without large peel pieces.
- Adjust the amount of ganache added to your cocoa for desired sweetness and intensity.
- Oat milk is recommended to complement and not overpower the orange flavor, but any milk can be used.
- Ganache can be made in advance and stored refrigerated for quicker preparation.
- For a vegan variation, substitute heavy cream with coconut cream and ensure the white chocolate is dairy-free.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: French-inspired
Keywords: white chocolate hot cocoa, orange hot chocolate, almond paste cocoa, creamy hot chocolate, festive cocoa recipe, white chocolate orange ganache
