Chili Chocolate Sorbet for the Thermomix®

Ingredients

• 280 g dark chocolate (70% cocoa content)
• 4 small dried chilies
• 200 g cane sugar
• 160 g cocoa powder (8 tbsp)
• 8 tbsp Amaretto (or almond syrup)
• 500 g kumquats
• 4 large oranges
• 2 Vanilla Beans
• 160 g mild honey (8 tbsp)

Instructions

1. 1.

   Cut the chilies lengthwise, remove seeds and then chop the chilies with chocolate in the mixing bowl for 5 seconds on speed 8 and transfer.

2. 2.

   Weigh sugar, cocoa powder and 1 l water into the mixing bowl and bring to a boil for 5 minutes at 90 °C on speed 2.

3. 3.

   Stir the chopped chocolate and chili flakes together with the Amaretto or almond syrup for 1 minute on speed 3.

4. 4.

   Pour into a shallow metal dish, let cool and freeze in the freezer while stirring frequently for 3–4 hours. Or place in an ice cream maker and freeze for about 20 minutes. Rinse the mixing bowl.

5. 5.

   Meanwhile rinse kumquats hot, slice thinly removing seeds. Halve oranges, squeeze out juice and measure 400 ml of juice.

6. 6.

   Split vanilla beans lengthwise and scrape out the seeds. With honey, briefly boil in the mixing bowl for 2 minutes at 100 °C on speed 1. Add kumquats.

7. 7.

   Add orange juice and simmer for another 12 minutes at 100 °C on speed 1 without a measuring cup to reduce. Transfer everything into a saucepan and let cool. Rinse the mixing bowl.

8. 8.

   Cut frozen chocolate mass into cubes, stir in the chilled mixing bowl for 30 seconds on speed 4 using the spatula until creamy. For serving, scoop the chocolate sorbet into balls and arrange with the compote.