White Chocolate Orange Almond Cocoa (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Premium couverture white chocolate (at least 30% cocoa butter)
02 -
Heavy cream
03 -
Unwaxed orange, zested
04 -
Fresh vanilla bean
05 -
Pure almond paste
06 -
Ground cinnamon
07 -
Milk, for serving
→ Optional Garnishes
08 -
Whipped cream
09 -
Orange zest curls
10 -
Ground cinnamon
11 -
Slivered almonds
# Instructions:
01 -
In a small saucepan, combine heavy cream with orange zest, split and scraped vanilla bean (including pod), and a pinch of ground cinnamon. Heat gently until just beginning to simmer, then remove from heat, cover, and let steep for 15-20 minutes.
02 -
Chop the white chocolate finely and place in a heatproof bowl. Add small pieces of almond paste to the chocolate.
03 -
Strain the infused cream through a fine-mesh sieve to remove the vanilla pod and orange zest. Return the cream to the saucepan and heat again until just starting to simmer.
04 -
Pour the hot cream over the white chocolate and almond paste. Let stand for 1 minute, then whisk gently until completely smooth and emulsified. If needed, place the bowl over a pot of barely simmering water to help melt any remaining chocolate pieces.
05 -
Allow the ganache to cool to room temperature. Transfer to an airtight container if not using immediately. This ganache base can be refrigerated for up to 1 week.
06 -
For each serving, heat 1 cup of milk until steaming but not boiling. Add 3-4 tablespoons of the ganache base and whisk until fully incorporated and smooth.
07 -
Pour into mugs and garnish as desired with whipped cream, orange zest curls, a sprinkle of cinnamon, or slivered almonds.
# Notes:
01 -
The ganache base can be made ahead and refrigerated for up to 1 week, allowing you to enjoy luxury hot chocolate in minutes.
02 -
Use only premium couverture white chocolate with at least 30% cocoa butter for the best texture and flavor.
03 -
Choose fragrant, unwaxed oranges for zesting as the oils in the zest are crucial for flavor development.
04 -
Fresh vanilla beans provide a more complex flavor than extract. Look for plump, oily pods.
05 -
Use pure almond paste for the best nutty depth and avoid marzipan, which contains too much sugar.