Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sorbet
Caramelized nuts
To decorate
Utensils
8 silicone ice lolly moulds (each approx. 100 ml) and 8 teaspoons
How it's done
Sorbet
Bring the water to the boil along with the sugar, cocoa powder and salt, cook on a rolling boil for approx. 1 min. while stirring. Remove the pan from the heat. Add the chocolate and vanilla, stir until the chocolate has melted. Briefly puree the mixture, pour into the moulds, freeze for approx. 3 hrs. Insert one tea spoon into each mould as a stick, freeze for a further 3 hrs.
Caramelized nuts
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light caramel has formed. Add the nuts and salt, mix well, transfer immediately to a sheet of baking paper, leave to cool, coarsely chop.
To decorate
Loosen the ice lollies from the moulds, place on a small tray lined with baking paper, freeze for a further 30 mins. Pour the cake icing over the ice lollies, sprinkle with the nuts and freeze for a further 30 mins.
| Shelf life: | Cover the chocolate ice lollies and store in the freezer for approx. 2 weeks. |
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