Well the heat has struck, finally. The kids no doubt are pestering the mothers of Australia for something cold and sweet all day long. (Damn those school holiday appetites!)
I’m thinking of this as more of a slushie than a sorbet to be honest. It will depend on the cocoa that you use as to how dark it is, and you could potentially add more than is listed. I have used the image from my Cooking with Tenina cookbook, by the very talented Tash. (It is the same recipe, let’s face it!!)
SO...if you are up for a not too sweet, chocolatey icy treat, this is your new go to. You can skip the frozen Crio Bru bit, but personally I wouldn’t. The flavour is a lot stronger with it than without it.
Happy summer days ahead...
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- 100 Grams Coconut Sugar
- 50 Grams Rice Malt Syrup BUY
- 50-70 Grams Cocoa Powder BUY
- 270 Milliliters Coconut Cream (tin) Recipe
- 700 Grams ice or frozen brewed chocolate or coffee
- 1 egg white (optional)
- Handfuls Cacao Nibs to garnish
Place sugar, syrup, and cocoa into Thermomix bowl and cook 3 min/50ºC/speed 3. Cool completely before proceeding.
Add coconut cream and 350g ice and blend 10 sec/speed 10.
Add remaining ice and egg white and with the aid of the spatula, blend 1 min/speed 9 until well blended.
Serve immediately garnished with cacao nibs or freeze until use.
Freeze any leftovers in ice cube trays and use to flavour milk - yum! If mixture is not solid enough to scoop, add more ice or place into the freezer until it is.
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