for 8 pieces

Sorbet

5 ½ dl	water
75 g	sugar
50 g	cocoa powder
1 pinch	salt
175 g	dark chocolate (Crémant), finely chopped
¼ tsp	bourbon vanilla powder

Caramelized nuts

2 tbsp	sugar
½ tbsp	water
20 g	macadamia nut, coarsely chopped, toasted
¼ tsp	sea salt

To decorate

½ bag

dark cake icing (approx. 60 g), melted

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.

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