What is better than chocolate truffles or panforte itself? Well naturally, Panforte Ice Cream Truffles ... so decadent and delicious. Easy, fragrant and Christmixy! Get it happening people!
I made these for an online Christmix class quite a few years ago. Check the video! You have to work quickly and have plenty of time to let the frozen ice cream 'truffles' really get hard!
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Need
- 150 Grams raw caster sugar BUY
- 80 Grams honey
- 4 egg yolks
- 1 Teaspoon each ground cardamon, cinnamon, nutmeg
- 1 Teaspoon vanilla bean paste BUY
- 600 Grams cream BUY
- Few drops doTERRA wild orange oil or finely grated zest 1 orange BUY
- Few drops doTERRA lemon oil or finely grated zest 1 lemon BUY
- 250 Grams cream cheese
- 20 Grams cocoa powder BUY
- 100 Grams slivered almonds or nuts, toasted
- 100 Grams mix candied or dried fruit of choice
- 300 Grams chocolate dark, melted BUY
- 50 Grams coconut oil BUY
- Cocoa for dusting
Do
- 1
Place sugar, honey, yolks, spices, vanilla and half the cream into Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Cool slightly in bowl. Add the orange and lemon oils if using and cream cheese and whip 20 sec/speed 8.
- 3
Pour into a flat tray and freeze until solid.
- 4
Place remaining cream and cocoa powder into Thermomix bowl and whip 20-40 sec/Butterfly/ speed 4 or until soft peaks form. Remove from bowl and set aside. Remove Butterfly.
- 5
Return frozen mixture to the bowl in pieces and blend with the aid of the spatula, approximately 1 min/speed 8-9 or until well combined.
- 6
Add the nuts, fruit and whipped chocolate cream to mix and incorporate 15 sec/Interval.
- 7
Return to tray or container and freeze solid.
- 8
Cut into squares and mould into round shapes by hand. Return to freezer.
- 9
Melt the dark chocolate with coconut oil and quickly dip each ball of ice cream into the chocolate. (I suggest using a microwave for the chocolate as you need a deeper bowl for dipping without the blades interfering.)
- 10
Dust generously with cocoa powder and keep frozen until ready to serve.
