Doped Hot Chocolate with Oats and Praline

Ingredients

• 100 g Oat flakes (large type, ideally gluten‑free)
• 500 ml Almond milk (unsweetened, very cold)
• 200 g 70 % dark chocolate (break into pieces)
• 30 g Almond‑hazelnut praline (in jar, smooth)
• 200 ml Whole milk cream (very cold, 30 % fat)

Instructions

1. Toast the oat flakes

   Preheat the oven to 190°C. Spread the oat flakes in an even layer on a baking sheet and bake for 10 minutes until lightly golden.

   Time: PT10M

   Temperature: 190°C

2. Infuse the flakes in almond milk

   In a saucepan, pour the almond milk, add the toasted oat flakes, stir then bring to a gentle boil for 1 to 2 minutes.

   Time: PT3M

3. Strain and incorporate the chocolate and praline

   Remove the saucepan from the heat, strain the mixture through a fine sieve, pressing the flakes against the mesh to extract as much liquid as possible. Pour the liquid into a large pitcher, add the dark chocolate and the praline, stir lightly.

   Time: PT5M

4. Blend until a homogeneous texture is achieved

   Use an immersion blender for 30 seconds, scrape the sides, then blend another 30 seconds until the drink is smooth and slightly frothy.

   Time: PT2M

5. Divide the hot chocolate

   Pour the hot chocolate into two cups, leaving a small space at the top for the whipped cream.

   Time: PT1M

6. Whip the cream into whipped cream

   In a very cold bowl, whisk the whole milk cream with an electric mixer until firm, fluffy peaks form.

   Time: PT5M

7. Pipe the whipped cream

   Transfer the whipped cream to a pastry bag fitted with a 14 mm star tip and pipe a rosette onto each cup of hot chocolate.

   Time: PT2M

8. Garnish

   Lightly sprinkle each whipped‑cream rosette with a little extra praline.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

45 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Oat flakes: quinoa flakes, sugar‑free breakfast cereals
• Instead of Almond milk: soy milk, cow's milk
• Instead of 70 % dark chocolate: milk chocolate, white chocolate (changes flavor)
• Instead of Almond‑hazelnut praline: hazelnut paste, almond paste, nut caramel
• Instead of Whole milk cream: plant‑based whipping cream, whipped cream in a can

Equipment Needed

• Baking sheet
• Oven
• Small saucepan
• Fine sieve
• Large pitcher (optional)
• Immersion blender
• Mixing bowl
• Electric mixer
• Pastry bag (optional)
• 14 mm star tip (optional)
• Silicone spatula (optional)
• Wooden spoon (optional)
• Coffee cup (or mug)

Critical Steps — Do Not Skip

• Toast the oat flakes in the oven
• Press the flakes against the sieve to extract the liquid
• Whip the cream into a firm whipped cream

Chef Tips from the Video

• A pinch of fleur de sel on the whipped cream enhances the chocolate flavor.
• Use couverture chocolate for superior shine and creaminess.
• For an even more festive effect, add a pinch of cinnamon or nutmeg on the whipped cream.

Troubleshooting

Storage

Refrigerator: Store the chocolate‑praline mixture in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

Freezer: Not recommended, the whipped‑cream texture degrades.

Room temperature: Consume immediately or keep warm for a maximum of 30 minutes.

Make-Ahead Tips

• Toast the oat flakes the day before and keep them in an airtight jar.
• Prepare the chocolate‑praline mixture and keep it warm in a bain‑marie.
• Whip the cream ahead of time and keep it refrigerated until serving.