Description
A refined hot chocolate elevated with fresh blood orange juice and zest, balancing deep cocoa warmth with bright citrus notes.
Ingredients
Scale
- 2 cups whole milk (or 1 cup milk + 1 cup cream)
- 2 tbsp unsalted butter
- 4 oz dark chocolate (60–70% cocoa), finely chopped
- 2 tbsp Dutch-process cocoa powder, sifted
- 2 tbsp granulated sugar (adjust to taste)
- 1/4 tsp fine sea salt
- 1/3 cup fresh blood orange juice (about 2 medium oranges), strained
- 1 tsp blood orange zest, finely grated
- Optional: 1/4 tsp blood orange oil or 1 tsp orange liqueur
- Whipped cream or mascarpone dollop (for topping)
- Thin blood orange slices or curls of dark chocolate (for garnish)
Instructions
- Finely chop the chocolate and strain the blood orange juice to remove pulp and seeds.
- Warm the milk and butter in a medium saucepan over medium-low heat until steam rises and tiny bubbles form (do not boil).
- Whisk in the sifted cocoa powder and sugar until fully integrated and glossy; cook for 1–2 minutes.
- Remove from heat and add the chopped chocolate, letting sit for 30 seconds before whisking until smooth.
- Stir in the strained blood orange juice and zest off-heat, adding optional oil or liqueur if desired.
- Serve immediately with whipped cream or mascarpone and a delicate orange slice.
Notes
Serve in warmed porcelain cups for best temperature retention. Can be stored in the fridge for up to 48 hours and reheated.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 50mg