Chili Chocolate Sorbet

Ingredients

• 70 g dark chocolate (70% cocoa content)
• 1 small dried chili pepper
• 50 g cane sugar
• 40 g cocoa powder (2 tbsp)
• 2 tbsp amaretto (or almond syrup)
• 125 g kumquats
• 1 large orange
• 40 g mild honey (2 tbsp)
• 0.5 Vanilla bean

Instructions

1. 1.

   Finely chop the chocolate or grate it on a box grater.

2. 2.

   Slice the chili pepper lengthwise, discard the seeds and finely crumble the flesh.

3. 3.

   Whisk sugar, cocoa powder and 250 ml water in a saucepan. Bring to a boil over medium heat.

4. 4.

   Remove the pan from the heat, stir in the chopped chocolate and chili flakes.

5. 5.

   Add the amaretto or almond syrup as well.

6. 6.

   Transfer to an ice cream maker and freeze for about 20 minutes, or pour into a shallow metal bowl and churn frequently in the freezer for 3–4 hours. Tip: The more you whisk the mixture with a whisk or immersion blender, the finer the sorbet becomes.

7. 7.

   Meanwhile wash kumquats hot, slice thinly and remove the seeds. Halve the orange, squeeze out the juice and measure 100 ml of juice.

8. 8.

   Split the vanilla bean lengthwise and scrape out the seeds. Briefly bring the honey to a boil in a saucepan. Add the kumquats.

9. 9.

   Stir in the orange juice, bring to a second boil and reduce gently over low heat for 10 minutes. Then pour into a bowl and let cool. For serving scoop the chocolate sorbet into balls and arrange with the compote.