Decadent Chocolate Orange Muesli Dessert

Chocolate Ganache with Orange Muesli Crumble & Walnut Praline Cream is breakfast reimagined as dessert — a set milk chocolate ganache loosened with walnut oil, an oaty orange crumble studded with candied peel, and cream to soften it all. Layered in glasses, it serves six generously.

Looking for a dessert that whispers ‘five-star restaurant’ but is secretly simple to assemble? You’ve found it. This indulgent creation is a symphony of textures and flavours, layering a velvety smooth milk chocolate ganache over a crunchy, oaty muesli-crumble hybrid. We then top it with a cloud of walnut praline cream and a final, vibrant zing of fresh orange zest. It’s the perfect make-ahead showstopper for your next dinner party, but honestly, it’s also the perfect ‘I deserve this’ treat for a quiet night in. Let’s get cooking!

Ingredients

• For the Orange Muesli Crumble
• 150g (5.3 oz) / 1 1/4 cups plain flour
• 75g (2.65 oz) / 1/3 cup (720 ml) packed brown sugar
• 100g (3.5 oz) / 7 tbsp (105 ml) unsalted butter, cold and chopped
• 100g (3.5 oz) / 1 cup (240 ml) porridge or rolled oats
• 1 pinch sea salt
• 1 large orange, juice and finely grated zest
• 100g (3.5 oz) / 1/2 cup (480 ml) candied orange peel, chopped
• For the Chocolate Ganache
• 450g (15.9 oz) / 16 oz (454 g) good-quality milk chocolate, chopped
• 30g (1.06 oz) / 2 tbsp walnut oil
• 210g (7.4 oz) / 7/8 cup (1920 ml) whipping cream
• For the Walnut Praline Cream
• 75g (2.65 oz) / 1/3 cup granulated sugar
• 50g (1.76 oz) / 1/2 cup walnuts
• 100g (3.5 oz) / 1/2 cup (480 ml) whipping cream

Instructions

1. Make the Orange Muesli Crumble
2. Preheat your oven to 180°C (350°F) / 160°C (325°F) fan / gas mark 4 and line a baking tray with greaseproof paper.
3. In a food processor or a large bowl, combine the flour, brown sugar, chopped butter, oats, and salt. Pulse or rub with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the orange juice and mix briefly until just combined. The mixture will be a little sticky; be careful not to over-mix.
5. Spread the mixture evenly onto your prepared baking tray, breaking up any large clumps.
6. Bake for 20-25 minutes, turning the mixture with a spatula every 5 minutes to ensure it bakes evenly to a golden brown.
7. Let the crumble cool completely on the tray. Once cool, break it into smaller, muesli-sized pieces and stir in the candied orange peel.
8. Prepare the Chocolate Ganache
9. Place the chopped milk chocolate in a medium, heatproof bowl.
10. In a small saucepan, bring the walnut oil and 210g (7.4 oz) of whipping cream to a boil.
11. Immediately pour the hot cream mixture over the chocolate. Let it sit for a minute, then stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
12. Create the Walnut Praline
13. Lay a 30cm piece of greaseproof paper on your work surface.
14. Sprinkle the granulated sugar in an even layer in a clean, dry frying pan over a gentle heat.
15. Allow the sugar to melt and caramelize without stirring. Watch it closely!
16. Once the sugar turns a beautiful golden caramel colour, add the walnuts and stir quickly to coat them. Be very careful as the caramel is extremely hot.
17. Immediately turn the caramelized walnuts out onto the greaseproof paper and spread them out. Let them cool completely for about 10 minutes.
18. Once cool and hard, break the praline into pieces and place in a bowl. Gently crush them with the end of a rolling pin.
19. Assemble the Dessert
20. When you’re ready to serve, whip the remaining 100g (3.5 oz) of cream to soft peaks.
21. Gently fold the crushed walnut praline into the whipped cream.
22. To serve, place a few spoonfuls of the orange muesli crumble in the bottom of each serving bowl.
23. Use a warm ice-cream scoop to place a perfect ball of the chocolate ganache on top of the muesli.
24. Add a generous dollop of the walnut praline cream and finish with a sprinkle of freshly grated orange zest.

Nutritional Information

• (per serving)
• Calories: 620 kcal
• Fat: 41g
• Saturated Fat: 20g
• Carbohydrates: 55g
• Sugar: 42g
• Protein: 7g
• Sodium: 85mg

Pro Tips

• The muesli, ganache, and praline can all be made a day ahead. Store in separate airtight containers (refrigerate the ganache) and assemble just before serving for maximum freshness and crunch.
• For the most vibrant flavour, always grate the orange zest fresh over the dessert just before serving.
• Ensure your container for the walnut praline is completely airtight. Any moisture will cause the caramel to become soft and sticky.
• For perfect, clean scoops of the chocolate ganache, dip your ice cream scoop in hot water and wipe it dry between each scoop.

FAQ

Q: Can I make this vegetarian dessert vegan
A: Yes, with a few simple swaps. For the crumble, use a block-style vegan butter. For the ganache and praline cream, use a high-quality vegan milk chocolate and a plant-based whipping cream alternative (like one made from soy or oats). Finally, replace the walnut oil with a neutral vegetable oil.

Q: Is there a nut-free alternative for this recipe
A: Absolutely. To make this dessert nut-free, replace the walnut oil in the ganache with a neutral oil like sunflower oil. For the praline, you can create a delicious crunch by using toasted pumpkin seeds, sunflower seeds, or even more rolled oats instead of walnuts.

Q: How far in advance can I prepare this dessert
A: This is a perfect make-ahead vegetarian dessert. You can prepare the muesli crumble, chocolate ganache, and walnut praline up to a day in advance. Store them in separate airtight containers, keeping the ganache refrigerated. Assemble just before serving to ensure the crumble stays perfectly crunchy.

Q: What kind of chocolate is best for the ganache
A: For the best flavour and a velvety texture, use a good-quality vegetarian milk chocolate with a cocoa content between 35-45%. Avoid baking chips, as they contain stabilizers that can prevent them from melting smoothly into a glossy ganache.

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Stav Kogan

Chocolate Ganache with Orange Muesli Crumble & Walnut Praline Cream

An indulgent, restaurant-quality dessert layering velvety milk chocolate ganache, a crunchy oaty muesli-crumble, and a cloud of walnut praline cream, finished with fresh orange zest. The perfect make-ahead showstopper for any occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 serving

Calories: 620

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• For the Orange Muesli Crumble
• 150g (5.3 oz) / 1 1/4 cups plain flour
• 75g (2.65 oz) / 1/3 cup packed brown sugar
• 100g (3.5 oz) / 7 tbsp unsalted butter, cold and chopped
• 100g (3.5 oz) / 1 cup porridge or rolled oats
• 1 pinch sea salt
• 1 large orange, juice and finely grated zest
• 100g (3.5 oz) / 1/2 cup candied orange peel, chopped
• For the Chocolate Ganache
• 450g / 16 oz good-quality milk chocolate, chopped
• 30g (1.06 oz) / 2 tbsp walnut oil
• 210g (7.4 oz) / 7/8 cup whipping cream
• For the Walnut Praline Cream
• 75g (2.65 oz) / 1/3 cup granulated sugar
• 50g (1.76 oz) / 1/2 cup walnuts
• 100g (3.5 oz) / 1/2 cup whipping cream
• The muesli, ganache, and praline can all be made a day ahead. Store in separate airtight containers (refrigerate the ganache) and assemble just before serving for maximum freshness and crunch.
• For the most vibrant flavour, always grate the orange zest fresh over the dessert just before serving.
• Ensure your container for the walnut praline is completely airtight. Any moisture will cause the caramel to become soft and sticky.
• For perfect, clean scoops of the chocolate ganache, dip your ice cream scoop in hot water and wipe it dry between each scoop.

Method

 

1. Make the Orange Muesli Crumble
2. Preheat your oven to 180°C (350°F) / 160°C fan / gas mark 4 and line a baking tray with greaseproof paper.
3. In a food processor or a large bowl, combine the flour, brown sugar, chopped butter, oats, and salt. Pulse or rub with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the orange juice and mix briefly until just combined. The mixture will be a little sticky; be careful not to over-mix.
5. Spread the mixture evenly onto your prepared baking tray, breaking up any large clumps.
6. Bake for 20-25 minutes, turning the mixture with a spatula every 5 minutes to ensure it bakes evenly to a golden brown.
7. Let the crumble cool completely on the tray.
8. Once cool, break it into smaller, muesli-sized pieces and stir in the candied orange peel.
9. Prepare the Chocolate Ganache
10. Place the chopped milk chocolate in a medium, heatproof bowl.
11. In a small saucepan, bring the walnut oil and 210g (7.4 oz) of whipping cream to a boil.
12. Immediately pour the hot cream mixture over the chocolate.
13. Let it sit for a minute, then stir gently until the chocolate is completely melted and the ganache is smooth and glossy.
14. Create the Walnut Praline
15. Lay a 30cm piece of greaseproof paper on your work surface.
16. Sprinkle the granulated sugar in an even layer in a clean, dry frying pan over a gentle heat.
17. Allow the sugar to melt and caramelize without stirring. Watch it closely!
18. Once the sugar turns a beautiful golden caramel colour, add the walnuts and stir quickly to coat them. Be very careful as the caramel is extremely hot.
19. Immediately turn the caramelized walnuts out onto the greaseproof paper and spread them out.
20. Let them cool completely for about 10 minutes.
21. Once cool and hard, break the praline into pieces and place in a bowl. Gently crush them with the end of a rolling pin.
22. Assemble the Dessert
23. When you're ready to serve, whip the remaining 100g (3.5 oz) of cream to soft peaks.
24. Gently fold the crushed walnut praline into the whipped cream.
25. To serve, place a few spoonfuls of the orange muesli crumble in the bottom of each serving bowl.
26. Use a warm ice-cream scoop to place a perfect ball of the chocolate ganache on top of the muesli.
27. Add a generous dollop of the walnut praline cream and finish with a sprinkle of freshly grated orange zest.

Nutrition

Calories: 620kcalCarbohydrates: 55gProtein: 7gFat: 41g

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