Chocolate Orange Sorbet

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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!

Chocolate Orange Sorbet
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Ingredients
  1. 100g - 140g Rapadura (depending how sweet you like it)
  2. peel of 1 navel orange (wash & dry orange first, then peel in the zest with a potato peeler, no white)
  3. 40g raw cacao powder (or cocoa powder)
  4. 50g - 100g dark 70% cocoa chocolate (make your own with this recipe, or use Lindt chocolate)
  5. 400g ice cubes (about 2 trays of ice)
  6. flesh of orange (cut off and discard the pith)
  7. 1 large or two small egg whites
  8. chocolate mixture
  9. 400g - 500g ice cubes (2 or 3 more trays)
Instructions
  1. Grind Rapadura,orange, raw cacao powder in Thermomix on speed 9 for 30 seconds.
  2. Scrape down sides, add chocolate, and grind on speed 9 for 15 seconds.
  3. 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.)
  4. Add ice cubes to bowl and grind on speed 9 for 10 seconds, until ice is crushed.
  5. 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.
  6. 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.
Quirky Cooking https://www.quirkycooking.com.au/
 
 

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.

10 Comments

  1. Tenina says:

    YUMMO,

    this looks delish Jo…

  2. Hi just wondering if this would work without the eggs? I’d love to make but my son is allergic

  3. Jo Whitton says:

    You can make this without egg whites – it will just be a little more ‘icey’, not so creamy. If he can have dairy, try adding a bit of cream – that may help.
    Jo 🙂

  4. Giselle says:

    Hi Jo, this is soooo yummy.It’s my favourite sorbet so far. I love Jaffa flavour so this certainly tops my list !!!!

  5. Jo Whitton says:

    Yay!! Glad you liked it 🙂

  6. Anonymous says:

    Oh this tastes awesome! Thankyou for your recipes. I made my own organic orange flavoured chocolate with your recipe so just used 170g melted choc with some sugar instead of adding cocoa. It is amazing! So nice to be satisfying my daughters sweet tooth and knowing that she is mainly eating ice 🙂

    Trudi Hogg

  7. Sophie DrH says:

    Wow, this is amazing – I am lost in a sea of deliciousness! Must admit, I did add a handful of macadamias, just to make it a little more creamy. Had this following an incredible mac and cheese with no milk – I’m about to ascend into heaven!!!

  8. Anonymous says:

    Hi Jo I made this a few days ago and it tasted quite icy rather than chocolaty. And it’s also frozen solid in the freezer since I’ve made it. Any tips? Thanks!!

  9. Clare says:

    Hi Jo,
    The flavour was gorgeous but when I made this it was a bit too watery and then when I put it in the freezer it went rock hard…any tips on making it easier to scoop out and stay that way so I can pre-make it and have it in the evening??? Thank you for such amazing recipes!

    • QuirkyJo says:

      It will freeze hard, you can always freeze it in ice cube trays and re-blend it when ready to eat, and if its too watery add more ice.

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