Hazelnut Free Dark Chocolate & Citrus Compote with Almonds and Walnuts
Bright citrus and bittersweet chocolate might sound like a restaurant-level combination, but this warm compote comes together on the stovetop with surprisingly little effort. Navel and blood oranges are simmered down with honey, fresh ginger, cinnamon, and orange zest until the liquid turns lightly syrupy and deeply fragrant — the kind of smell that pulls everyone into the kitchen. Toasted almonds and walnuts add a satisfying crunch, and the roughly chopped dark chocolate scattered on top melts just enough from the residual heat to create little pockets of richness throughout. For anyone navigating a hazelnut allergy or sensitivity, this dessert is a genuinely satisfying answer to the question of what to do when so many chocolate-forward recipes lean on praline or gianduja. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's hiding in the bowl. A few torn mint leaves at the end brighten the whole thing and make it look effortlessly elegant. Serve it immediately while the compote is still warm and the chocolate is just beginning to melt.
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Learn more →Ingredients
4 servings
For the compote
- 3 navel oranges
- 2 blood oranges
- 2 tbsp honey
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- 1 tsp orange zest
For the topping
- ¼ cup raw almonds, roughly chopped
- ¼ cup raw walnuts, roughly chopped
- 1 oz dark chocolate (70% cacao or higher), roughly chopped
For serving
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Toast the almonds and walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
Combine the fresh orange juice, honey, grated ginger, ground cinnamon, and orange zest in a medium saucepan over medium heat. Stir and bring to a gentle simmer, then cook until the liquid reduces by about half and is slightly syrupy, about 5–6 minutes.
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