Panforte Ice Cream Truffles

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
• 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.