Orange Cocoa Recipes

CHRISTMAS ORANGE HOT CHOCOLATE

Steps:

• Heat milk in a saucepan over high heat; whisk hot cocoa mix into milk until completely dissolved. Continue whisking for 1 minute, reduce heat to medium, and gradually stir in orange juice. Sprinkle cinnamon over the top and stir. Pour hot chocolate into a mug.

CHOCOLATE-ORANGE COCOA HEARTS

Steps:

• Add and sift the cocoa powder with the flour, baking powder and salt. Proceed with Sugar Cookie Dough recipe and chill for 2 hours.
• Preheat the oven to 375 degrees F. Stir the chopped chocolate and marmalade together in a small bowl until combined.
• Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2-by-2 1/2-inch heart-shaped cookie cutter, cut 48 hearts, re-rolling dough as needed. Place half of the hearts at least 1 inch apart on two parchment-lined baking sheets.
• Evenly spread about 1 level teaspoon of the marmalade/chocolate mixture over each heart, leaving a 1/4-inch border around the edges. Brush the outer edge of the hearts lightly with egg-white wash. Place another dough heart over the filling and gently press the edges to seal. Continue with remaining dough cut-outs. Lightly brush the surface of the cookies with egg-white wash and sprinkle generously with sanding sugar. Bake until set, about 12-14 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
• Powdered sugar, for rolling out dough
• Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
• Preheat oven to 375 degrees F.
• Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

ORANGE SLICE CANDY HOT COCOA BOMBS

Steps:

• Place orange candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
• Place 1 tbsp melted candy melt into one half of a bomb mold and, using the bottom of your tablespoon measuring spoon, press the chocolate up the sides of the mold, keeping it thick but even. Repeat with 12 bomb mold halves.
• Place the chocolate filled bomb molds into the freezer for 5 minutes.
• Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the chocolate to make the chocolate slide out of the mold.
• Fill 6 of the molds with 1 tbsp hot chocolate mix, 1 orange candy slice, and 6-8 mini marshmallows.
• Heat a plate or a flat-bottom bowl in the microwave until the surface of the plate is warm to the touch.
• Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds. This will gently melt the rim of the chocolate cup.
• Immediately press this warmed edge chocolate cup to the top of one of the filled cups. This will join the two halves of the hot cocoa bomb.
• Using a piping bag or a fork, drizzle the remaining candy melts over the assembled hot cocoa bombs then immediately follow by pressing an orange chocolate slice on top of them.
• Place the hot cocoa bombs into the freezer for 5 minutes to get them to set, then remove and store in an airtight container until you're ready to use.
• To use the hot cocoa bombs, place them in a mug and pour 2 cups hot milk over the top. Stir until the hot cocoa bombs are completely melted and enjoy!

ORANGE-SPICE COCOA

Steps:

• Sift 1 cup confectioners' sugar, 1/4 teaspoon ground cardamom and 1/2 cup cocoa powder into a bowl. Bring 6 cups milk to a simmer over medium heat. Whisk in the cocoa mixture until smooth. Fold 1/2 teaspoon orange zest into 1 cup whipped cream. Divide the cocoa among 6 mugs. Top with the whipped cream.