Chocolate discs
100g of dark chocolate
180ml of double cream
Orange sorbet
1200ml water
400g of sugar
280ml orange juice
Crumble/decoration
100g flour
100g sugar
100g soft, unsalted butter
60g almond flour
some raspberries, frozen & crumbled
This dessert from the Great British Chefs looks also great on the Easter dinner table, the classic combination of chocolate / orange in a modern way. The chef adds 30ml of campari to the sorbet, but with kids at the table for us that is not an option.
This recipe is easy to make in three steps, but start a day in advance and place the ice machine's container in the freezer for 24 hours!
This is how you make the chocolate-orange dessert
Make the orange sorbet
Place sugar and water in a pan, dissolve the sugar.
Squeeze oranges until you have 280 ml juice.
Place the sugar syrup and the juice in the fridge.
Take the frozen ice container from the freezer.
Place sugar syrup and juice in the container.
Churn the sorbet 30 minutes.
Spoon the sorbet in a freezer container.
Make the chocolate discs
Melt the chocolate au bain marie.
Make a foil bottom on the rings.
Remove from the stove, stir in cream.
Pour the chocolate cream in the rings.
Allow the chocolate to set on both sides.
Place the disc's in the fridge.
Make the crumble
Knead the flour with the butter and sugar then knead in the almond flour and place the dough in the freezer.
Preheat the oven to 180°C
Chop the frozen dough to small pieces.
Spread the pieces on a baking tray.
Bake the crumble in 7 minutes golden.
How to serve the Chocolate Orange Sorbet
Place big scoops of sorbet on the chocolate discs.
Sprinkle with crumble and raspberries.
The combination of soft, dark chocolate with the subtle taste of fresh orange sorbet, crunchy crumble and sour little raspberry balls is really delicious. so fun, a top recipe from the Great British Chefs that is also (without much fuss) do-able for home chefs and kids.
We wish you all a wonderful Easter day!