White chocolate orange almond cocoa Recipe
This White Chocolate Orange Almond Cocoa recipe features a luscious orange-infused white chocolate ganache blended with creamy oat milk for a decadent, aromatic hot chocolate. Enhanced with almond paste, vanilla, cinnamon, and fresh orange zest, this drink offers a perfect balance of citrusy brightness and rich sweetness, ideal for warming up any day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 3-4 cups of ganache; Makes approximately 1 cup of hot cocoa per serving 1x
- Category: Beverage
- Method: Bain Marie melting, infusion, emulsification, blending
- Cuisine: Contemporary European
- Diet: Vegetarian
Ingredients
Scale
Orange Ganache
- 120g white chocolate (preferably Callebaut)
- 1 vanilla bean (Vanilla Dream brand recommended)
- 60g heavy cream
- 30g fresh orange juice
- 30g almond paste (Felchlin “Valencia” preferred)
- 1 good pinch cinnamon (approx. 0.4g)
- Zest of 1 large orange
For 1 Cup of Cocoa
- 300g oat milk (Alpro brand recommended or milk of choice)
- 30g whipped cream (optional, for garnish)
- Dusting of cinnamon (for garnish)
- Orange zest (for garnish)
- 1 orange wedge (for decoration)
Instructions
- Melt the Chocolate and Almond Paste: Over a Bain Marie, gently melt together the white chocolate and almond paste until smooth and combined. Set aside to cool slightly.
- Prepare the Infused Cream: In a small pot, combine the heavy cream, orange zest, seeds scraped from the vanilla bean, and a pinch of cinnamon. Heat until it reaches a light simmer, then immediately remove from heat and let it infuse for 10-15 minutes to absorb the flavors.
- Emulsify Ganache: Strain the infused cream into the melted chocolate and almond mixture. Using a hand blender, emulsify the mixture until smooth and shiny. Gradually pour in the orange juice while blending to integrate it fully.
- Chill the Ganache: Transfer the ganache to a container and refrigerate for a couple of hours or preferably overnight to allow it to set and thicken properly.
- Heat the Milk: When ready to serve, warm 300g of the oat milk to about 85°C, careful not to boil.
- Combine Ganache and Milk: In a cup, add approximately 50g of the chilled ganache (adjust to taste for sweetness), then pour the hot milk over it. Use a hand blender or a larger blender to blend until the hot chocolate is smooth with a slight froth.
- Garnish and Serve: Top the hot chocolate with optional whipped cream, a dusting of cinnamon, orange zest, and decorate with an orange wedge. Serve immediately and enjoy the vibrant, creamy cocoa.
Notes
- Using a Microplane zester for orange zest helps incorporate the finest zest without the bitterness of the peel.
- The ganache can be made in advance and refrigerated for easy preparation.
- Adjust the amount of ganache added to the hot milk to control sweetness and intensity.
- For a dairy-free version, substitute heavy cream with coconut cream and use a plant-based whipped cream.
- Ensure the milk is warmed but not boiled to prevent scorching and preserve flavor.
Nutrition
- Serving Size: 1 cup (approx. 350g prepared hot cocoa)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg
Keywords: white chocolate, orange, almond paste, ganache, hot cocoa, cinnamon, vanilla, oat milk, creamy hot chocolate
