Print

White chocolate orange almond cocoa Recipe

White chocolate orange almond cocoa Recipe
Print Recipe

★★★★★

5.1 from 30 reviews

This decadent White Chocolate Orange Almond Cocoa combines creamy white chocolate ganache infused with fragrant orange zest, cinnamon, and vanilla bean, blended with almond paste and fresh orange juice for a unique, flavorful twist on classic hot cocoa. Topped with whipped cream and garnished with cinnamon and orange zest, it offers a luxurious and aromatic drink perfect for cozy moments.

Ingredients

Scale

White Chocolate Ganache

  • 120g white chocolate (Callebaut recommended)
  • 1 vanilla bean, scraped (Vanilla Dream preferred)
  • 60g heavy cream
  • 30g orange juice
  • 30g almond paste (Felchlin “Valencia” recommended)
  • Pinch of cinnamon (0.4g)
  • Zest of 1 large orange

For 1 Cup of Cocoa

  • 300g milk of choice (Alpro oat milk recommended)
  • 30g whipped cream (optional)
  • Dusting of cinnamon
  • Dusting of orange zest
  • Orange wedge for decoration

Instructions

  1. Melt the chocolate and almond paste: Using a Bain Marie, gently melt 120g white chocolate and 30g almond paste until smooth. Set aside to cool slightly.
  2. Infuse the cream: In a small pot, combine 60g heavy cream, zest of one large orange, scraped seeds of 1 vanilla bean, and a pinch of cinnamon (0.4g). Bring to a gentle simmer over low heat, then immediately remove from heat and let infuse for 10-15 minutes to allow flavors to develop.
  3. Emulsify ganache: Strain the infused cream if desired (optional since fine zest is used). Pour the infused cream gradually into the melted white chocolate and almond paste mixture. Using a hand blender, emulsify until smooth and glossy. While blending, slowly add 30g fresh orange juice to achieve a balanced citrus flavor and a smooth texture.
  4. Set ganache: Transfer the ganache to a container and refrigerate for at least 2 hours or preferably overnight until firm.
  5. Prepare the hot milk: Heat 300g of your choice of milk (oat milk recommended) to approximately 85°C (just below boiling).
  6. Assemble the cocoa: Place about 50g (or more to taste) of set ganache into a cup. Pour the hot milk over the ganache and blend with a hand blender or regular blender until smooth and slightly frothy.
  7. Garnish and serve: Top the hot cocoa with 30g whipped cream, a dusting of cinnamon and orange zest, and an orange wedge on the rim for decoration. Serve immediately and enjoy your aromatic white chocolate orange almond cocoa.

Notes

  • For the best flavor, use high-quality white chocolate such as Callebaut and premium almond paste like Felchlin “Valencia.”
  • Using a Microplane zester will give you fine zest to infuse without needing to strain later.
  • Adjust the amount of orange juice and ganache in the milk according to your preferred sweetness and citrus intensity.
  • Whipped cream is optional but adds a creamy richness and makes the drink more indulgent.
  • This recipe can be scaled up for multiple servings by multiplying the ganache and milk quantities.
  • Store leftover ganache in an airtight container in the fridge for up to 5 days.

Nutrition

Keywords: white chocolate, orange, almond paste, hot cocoa, ganache, cinnamon, vanilla, cozy drink, winter beverage

Find it online: https://mixitwitjoe.com/white-chocolate-orange-almond-cocoa-recipe/