Here’s a quick and refreshing dessert (or snack!) that I invented for our Master Thermy Chef competition at our last Thermomix cooking class… It’s been quite a hit around here! I think I’ve made it about six times in the last two weeks. I used less dark chocolate than my original Chocolate Sorbet recipe, so this one’s a bit more economical – but still very chocolatey, as I added more cacao powder. Hope you like it!
Note: You can find Dutch processed cocoa powder for this recipe in my online store here!
- 100g - 140g Rapadura (depending how sweet you like it)
- peel of 1 navel orange (wash & dry orange first, then peel in the zest with a potato peeler, no white)
- 40g raw cacao powder (or cocoa powder)
- 50g - 100g dark 70% cocoa chocolate (make your own with this recipe, or use Lindt chocolate)
- 400g ice cubes (about 2 trays of ice)
- flesh of orange (cut off and discard the pith)
- 1 large or two small egg whites
- chocolate mixture
- 400g - 500g ice cubes (2 or 3 more trays)
- Grind Rapadura,orange, raw cacao powder in Thermomix on speed 9 for 30 seconds.
- Scrape down sides, add chocolate, and grind on speed 9 for 15 seconds.
- Remove chocolate mixture to a bowl. (I take the chocolate mixture out and add it back on top after the ice is ground up, otherwise it freezes to the bottom of the bowl once the ice hits it.)
- Add ice cubes to bowl and grind on speed 9 for 10 seconds, until ice is crushed.
- Add orange, chocolate mixture, and egg white to bowl and grind on speed 9 until mixture is fine, and whizzing around, creating a vortex in the bowl.
- As the mixture is whizzing around in the bowl on speed 9, drop ice cubes one by one into the vortex until you reach desired consistency.
Don’t taste the chocolate mixture –
you might not be able to stop eating it!! Lol!
It never ceases to amaze me how powerful the Thermomix is!
Look at this – 400g of ice blitzed into snow in 10 seconds!
A bit messy – but worth it!
Eat it quickly before it melts! Or freeze for later.