Doped Hot Chocolate with Oats and Praline
Doped Hot Chocolate with Oats and Praline is a easy French recipe that serves 2. 450 calories per serving. Recipe by JustInCooking on YouTube.
Prep: 19 min | Cook: 12 min | Total: 41 min
Cost: $6.50 total, $3.25 per serving
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
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
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
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
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
Divide the hot chocolate
Pour the hot chocolate into two cups, leaving a small space at the top for the whipped cream.
Time: PT1M
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
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
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
Dietary info: vegetarian, contains nuts, contains dairy, gluten‑free (if oat flakes are gluten‑free), high-fiber
Allergens: almonds, hazelnuts, milk
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
The chocolate does not blend and remains grainy.
Make sure the chocolate is fully melted before adding, and blend with the immersion blender until smooth.
The whipped cream does not rise.
Use very cold cream, a pre‑chilled bowl, and whisk at high speed for at least 3 minutes.
The hot chocolate is too thick.
Add a little more hot almond milk, one tablespoon at a time, until the desired consistency is reached.
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.
Last updated: September 6, 2026
