Cold Orange Cardamom Cocoa Recipes

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.

Steps:

• In a pot add milk, cream, whole cardamon pods and orange peel.
• Gently heat the mixture until it is steaming hot but do not boil.
• Take off the heat and remove the cardamon pods and orange peel. Now add the vanilla extract to the milk mixture.
• Make a paste with the cocoa, honey and 2 tbsps of the hot milk mixture.
• Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
• Allow to cool, chill two hours in fridge until ready to serve.
• Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
• Garnish with whip cream and grated orange rind.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 325°F. Lightly spray insides of 33 paper molds with nonstick spray; arrange molds on 2 large rimmed baking sheets.
• Sift flour, ground cardamom, baking powder, and salt into large bowl. Whisk eggs, orange peel, vanilla, and orange-flower water in bowl to blend. Using electric mixer, beat butter in another large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in egg mixture in 3 additions. Beat in dry ingredients in 4 additions alternately with buttermilk, scraping bowl occasionally.
• Spoon 1/3 cup batter into each paper mold. Bake cupcakes until puffed and tester inserted into center comes out clean, reversing sheets after 12 minutes, about 25 minutes total (cupcakes may not brown on top). Transfer cupcakes to racks; cool completely.
• Frost orange cupcakes with vanilla frosting. (Can be made ahead. Arrange cupcakes in deep disposable roasting pans. Cover pans with foil. Refrigerate up to 2 days, or store at room temperature 1 day. Bring chilled cupcakes to room temperature before serving.)
• Decorate cupcakes with mini roses up to 4 hours before serving.
• *A flavoring extract sold at liquor stores and in the liquor section or specialty foods section of some supermarkets.

Steps:

• In a small saucepan, whisk together cream and cardamom. Add orange peel; bring just to a boil. Remove from heat; let stand 15 minutes. Line a baking pan with parchment; set it and another pan aside.
• Return cream mixture to heat; bring to a boil. Place chocolate in a heat-proof bowl. Remove cream mixture from heat. Pour through a sieve set over chocolate; discard solids. Stir until melted and smooth.
• Pour chocolate mixture onto the unlined baking pan, and spread in an even layer with an offset spatula. Transfer baking pan to freezer; chill chocolate until hardened but malleable, 15 to 20 minutes.
• Using a tablespoon, scrape enough chocolate from pan to form a roughly shaped 1-inch ball, being careful not to press too hard against baking pan. Repeat. Transfer balls to the parchment-lined pan; chill truffles in the refrigerator 10 minutes.
• Place the confectioners' sugar, the cocoa powder, and the chopped nuts in 3 separate bowls. Roll the truffles in desired coatings.

Steps:

• 1. In a pot add milk, cream, whole cardamom pods and orange peel.
• 2. Gently heat the mixture until it is steaming hot but do not boil.
• 3. Take off the heat and remove the cardamom pods and orange peel.
• 4. Now add the vanilla extract to the milk mixture.
• 5. Make a paste with the cocoa, honey and 2 tbsp of the hot milk mixture.
• 6. Now add the cocoa paste to the remaining hot milk mixture and whisk vigorously, till well blended.
• 7. Allow to cool, chill two hours in fridge until ready to serve.
• 8. Whisk cocoa well and pour into a large glass with 3 coffee ice cubes.
• 9. Garnish with whip cream and grated orange rind.