Ingredients
- 140 g rapadura sugar or raw sugar
- zest of one navel orange
- 50 g dark 70% cocoa chocolate
- flesh from orange, (remove pith)
- 40 g raw cacao powder, (or cocoa powder)
- 1 large egg white, (or 2 small egg whites)
- ice cubes, (fill to the 2L mark)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grind Rapadura in dry bowl on speed 9 for 30 seconds, until fine.
Add orange zest and grind on speed 9 for 10 seconds, or until finely ground.
Add chocolate (broken into squares) and grind on speed 9 for 15 seconds.Remove mixture to a bowl. (The mixture will become quite sticky and gooey - you need to scrape it into a bowl with the spatula and put the other ingredients in, then add it back on top, otherwise it freezes to the bottom of the bowl once the ice hits it.)
Add the remaining ingredients to the bowl, then top with chocolate mixture. Grind on speed 9 for 1 to 2 minutes, until creamy, using the spatula to help push the ice into the blades.
Top with grated chocolate if you like, and eat it quickly before it melts! (Or freeze for later.)
Chocolate Orange Sorbet
Tip
This is very 'chocolatey' - if you want a milder chocolate flavour, use less cacao powder.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Love this dessert! I used lindt 70% and two egg whites and raw sugar, I also used a bit less ice. I didn't have much to freeze as I ate most of it but it wasn't too hard the next day.
The dark chocolate & orange taste combination is amazing! Followed the comments made by JulieHill for a reduced sugar version (used 1/2 the amount of sugar (coconut), and flesh of two oranges. use the lindt 70% chocolate and only 10-15g of cacao powder). Slightly gritty in texture but still so delicious & enjoyable. Have halved before too with no worries. Thanks for recipe Jo.
Tried and tested, found to be a bit gritty but, yum will be making again. Thank you.
I found that it went really really hard and I couldn't scoop it out the next day. I also found I couldn't thicken it. It was really watery. The flavour was amazing but I'm wondering how you might make it thicker and easier to scoop out if I don't use all of it in one sitting?
What is rapadraua? Where can I purchase this?
I'm not sure what I was expecting, but I was mildly disappointed. I made a brilliant berry sorbet last week, and in comparision, this one was a bit too gritty and had too much ice. I think I'm unlikely to make it again as is, but might tweak the recipe to suit our tastes.
Nice flavour but not a good texture. Unfortunately not a winner in this household
Ive lost count of the times weve made this since discovering it in November last year!
we have been trying to minimise our sugar intake, and so we now use 1/2 the amount of sugar (coconut), and flesh of two oranges.
we use the lindt 70% chocolate and only 10-15g of cacao powder.
still so delicious!
This was absolutely delicious and enjoyed by my extended family consisting of all ages. The dark chocolate complimented the orange so well and using the orange rind made the whole thing taste very refreshing. I think this will happily become one of my staple crowd pleaser desserts
Oh WOW!! This will DEFINITELY be made again :O
thank you so kuch for sharing.
i used coconut sugar & only 10g of cacao powder.
also the dark choc wasnt quite 70%