Stovetop Orange and Dark Chocolate Cocoa for Two
Orange peel gives dark hot chocolate a bright aroma without the acidity of orange juice, which can make milk curdle. The trick is to steep wide strips of peel and lift them out before whisking in the chocolate. This makes two small mugs, with enough room at the top for a spoonful of whipped cream.
Gather the ingredients
- 2 cups whole milk
- 2 wide strips of peel from a washed orange, each about 2 inches long
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar, plus more to taste
- 2 ounces semisweet chocolate, finely chopped
- 1 small pinch of fine salt
Use a vegetable peeler with a light touch. If a thick layer of white pith comes away, lay the strip flat and scrape some of it off with a small knife. The orange outer layer is the part you want.
Infuse, then whisk
- Pour the milk into a small saucepan, holding back 3 tablespoons in a bowl. Add the peel to the pan and heat over medium-low until steam rises. Turn off the heat, cover, and steep for 5 minutes.
- Whisk the cocoa, sugar, and salt into the reserved milk until you have a smooth paste. Lift the peel from the pan and whisk in the paste.
- Return the pan to low heat and stir until steaming. Take it off the heat, add the chopped chocolate, and let it sit for 30 seconds. Whisk until smooth, then divide between two mugs.
Fix the texture or flavor
Specks that melt when rubbed with the back of a spoon are usually chocolate, not cocoa lumps. Give the drink another brief turn over low heat while whisking. Persistent lumps can be strained out. If the cocoa is too intense, add warm milk a tablespoon at a time; if it just needs sweetness, dissolve another teaspoon of sugar before adding more milk. For a clearer orange aroma next time, use an extra strip of peel rather than leaving the original strips in longer.
