White Chocolate Orange Almond Cocoa Recipe
Introduction
This White Chocolate Orange Almond Cocoa is a luxurious twist on classic hot chocolate, blending sweet white chocolate with zesty orange and a hint of cinnamon. Creamy almond paste adds a nutty richness, making it a comforting treat for chilly winter days. Infused overnight, the flavors deepen for a truly indulgent sip.
Ingredients
- 120g white chocolate (preferably Callebaut)
- 1 vanilla bean
- 60g heavy cream
- 30g orange juice
- 30g almond paste (such as Felchlin “Valencia” paste)
- Pinch of cinnamon (about 0.4g)
- Zest of 1 large orange
- 300g milk of choice (Alpro oat milk recommended)
- 30g whipped cream (optional, for garnish)
- Additional 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 smooth. Set aside.
- Step 2: In a small pot, combine heavy cream, orange zest, scraped vanilla bean seeds, and a pinch of cinnamon. Bring to a light simmer, then remove from heat and let steep for 10–15 minutes.
- Step 3: Pour the infused cream mixture into the melted chocolate and emulsify using a hand blender. While blending, slowly add the orange juice until the ganache is smooth and shiny.
- Step 4: Refrigerate the ganache for a few hours or overnight to allow the flavors to intensify and it to set.
- Step 5: When ready to serve, heat the milk to about 85°C. Add approximately 50g (or more for sweetness) of ganache to one cup and blend until smooth and slightly frothy.
- Step 6: Garnish with whipped cream, a dusting of cinnamon and orange zest, and an orange wedge. Serve warm and enjoy.
Tips & Variations
- Use a Microplane zester for fine orange zest that infuses well without needing to be strained out.
- For a dairy-free version, use your preferred plant-based milk and coconut cream instead of heavy cream.
- Adjust the amount of orange juice to control the citrus brightness according to your taste.
- Make the ganache up to a week in advance and keep it refrigerated for easy hot cocoa anytime.
Storage
Store the ganache in an airtight container in the refrigerator for up to one week. Reheat gently with milk when ready to serve, blending to restore its creamy texture. This makes it a convenient prepare-ahead treat for busy winter evenings.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of white chocolate?
Yes, you can substitute white chocolate with milk or dark chocolate, but note that the flavor profile will change since the citrus and almond complement white chocolate best.
Is almond paste necessary in this recipe?
While almond paste adds a wonderful nutty creaminess, you can omit it or replace it with almond extract or a nut butter to suit your preferences.
PrintWhite Chocolate Orange Almond Cocoa Recipe
Warm up your winter with a luxurious White Chocolate Orange Almond Cocoa that combines creamy white chocolate, zesty orange, fragrant cinnamon, and nutty almond paste into a decadent hot chocolate ganache. Infused overnight for intense flavor, this indulgent drink is easy to prepare and can be enjoyed any time, topped with whipped cream, cinnamon, and fresh orange zest.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including infusion and chilling time, ideally overnight)
- Yield: 3–4 cups of ganache (enough for 3–4 servings) 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
Orange Ganache
- 120g white chocolate (Callebaut recommended)
- 1 vanilla bean, scraped
- 60g heavy cream
- 30g fresh orange juice
- 30g almond paste (Felchlin Valencia paste preferred)
- Pinch of cinnamon (0.4g)
- Zest of 1 large orange
To Serve (per cup)
- 300g milk of choice (Alpro oat milk used)
- 30g whipped cream (optional)
- Dusting of cinnamon
- Extra orange zest
- Orange wedge for decoration
Instructions
- Melt Chocolate and Almond Paste: Use a Bain Marie to gently melt the white chocolate and almond paste together until smooth. Set aside to cool slightly.
- Infuse Cream: In a small pot, combine the heavy cream, orange zest, scraped vanilla bean, and a pinch of cinnamon. Bring to a gentle simmer and immediately remove from heat. Let the mixture steep for 10 to 15 minutes to allow flavors to infuse deeply.
- Blend Ganache: Pour the infused cream mixture over the melted chocolate and almond paste. Using a hand blender, emulsify the mixture while slowly adding the orange juice in small increments. Continue blending until the ganache is smooth, shiny, and homogenous.
- Set Ganache: Transfer the ganache to a container and refrigerate for several hours or preferably overnight to allow it to set and intensify in flavor.
- Prepare Hot Chocolate: For each cup, gently heat 300g of your milk to about 85°C (just below boiling). Add approximately 50g of the set ganache to the warm milk and blend again until the drink is smooth and slightly frothy. Adjust the ganache quantity if you prefer a sweeter drink.
- Garnish and Serve: Pour the hot chocolate into your cup. Top with whipped cream if desired, and dust with cinnamon and fresh orange zest. Garnish with a fresh orange wedge for a bright, festive touch. Enjoy immediately!
Notes
- Use the highest quality white chocolate for the best flavor impact.
- Allowing the ganache to infuse overnight greatly enhances the orange and cinnamon flavor complexity.
- You can make the ganache up to one week in advance; store it covered in the refrigerator.
- A Microplane zester helps get the finest orange zest, avoiding bitterness from thick peel pieces.
- Almond paste adds both creaminess and a subtle nutty undertone; do not skip this ingredient for authentic flavor.
- Adjust the amount of ganache in your cup depending on desired sweetness and richness.
Keywords: white chocolate hot cocoa, orange almond hot chocolate, winter warm drink, cinnamon hot chocolate, infused ganache drink, creamy hot chocolate recipe
