Panforte Ice Cream Truffles
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 150 Grams raw caster sugar BUY
- 80 Grams honey BUY
- 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
Place sugar, honey, yolks, spices, vanilla and half the cream into Thermomix bowl and cook 8 min/80°C/speed 4.
Cool slightly in bowl. Add the orange and lemon oils if using and cream cheese and whip 20 sec/speed 8.
Pour into a flat tray and freeze until solid.
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.
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.
Add the nuts, fruit and whipped chocolate cream to mix and incorporate 15 sec/Interval.
Return to tray or container and freeze solid.
Cut into squares and mould into round shapes by hand. Return to freezer.
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.)
Dust generously with cocoa powder and keep frozen until ready to serve.
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