Clementine Sorbet with Magic Chocolate Sauce by @le.renard.et.les.raisins

5 min

8 servings

🍊

1.5 kg

Clementines

🍫

90 g

Dark chocolate

🥥

1 tsp

Coconut oil

💧

Water

  1. Peel
    • Clementines

    Peel the clementines and arrange the segments spaced apart, not touching, on a tray or plate lined with parchment paper.

  2. Place
    • Clementines

    Place in the freezer for at least 6 hours.

  3. Put
    • Clementines

    Put the frozen clementine segments into a suitable blender and blend.

  4. Blend
    • Clementines

    Blend several times, pausing the blender as needed to scrape the clementine pieces from the edges toward the center with a spatula, then blend again.

  5. Add
    • Water

    If needed, add a little water gradually to go from a powdery stage to a creamy stage.

  6. Melt
    • Dark chocolate
    • Coconut oil

    Melt the chocolate with the coconut oil over very low heat.

  7. Pour
    • Dark chocolate
    • Coconut oil

    Pour the chocolate sauce over the ice cream balls and wait a few seconds for it to harden.

Clementine Sorbet with Magic Chocolate Sauce by @le.renard.et.les.raisins

5 min

8 servings

🍊

1.5 kg

Clementines

🍫

90 g

Dark chocolate

🥥

1 tsp

Coconut oil

💧

Water

Preparation Steps

  1. Step 1/7

    Peel the clementines and arrange the segments spaced apart, not touching, on a tray or plate lined with parchment paper.

    🍊Clementines
    📜Parchment paper
    🍳Tray

  2. Step 2/7

    Place in the freezer for at least 6 hours.

    🍊Clementines

  3. Step 3/7

    Put the frozen clementine segments into a suitable blender and blend.

    🍊Clementines

  4. Step 4/7

    Blend several times, pausing the blender as needed to scrape the clementine pieces from the edges toward the center with a spatula, then blend again.

    🍊Clementines
    🥄Spatula

  5. Step 5/7

    If needed, add a little water gradually to go from a powdery stage to a creamy stage.

    💧Water

  6. Step 6/7

    Melt the chocolate with the coconut oil over very low heat.

    🍫Dark chocolate
    🥥Coconut oil
    🍲Saucepan

  7. Step 7/7

    Pour the chocolate sauce over the ice cream balls and wait a few seconds for it to harden.

    🍫Dark chocolate
    🥥Coconut oil

Composition

Ingredients

Types

Fruits, Sweets, Fats and Oils, Liquids

Ingredients

Clementines, Dark chocolate, Coconut oil, Water

Notes

Clementines (frozen before blending), Dark chocolate (dairy-free), Water (a little, added gradually if needed to go from powdery to creamy)

Allergens

Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Low-Calorie, Low-Sodium, Gluten-Free

Calories

150 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 24g, Fat: 7g, Fiber: 4g, Sugars: 16g

Nutritional Information

Minerals

Potassium: 220mg, Magnesium: 25mg, Iron: 1mg, Calcium: 25mg, Sodium: 5mg

Vitamins

Vitamin C: 55mg, Vitamin A: 25mcg, Folate: 20mcg

Preparation

Time Information

Preparation

5 minutes

Overall

5 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Parchment paper, Tray, Spatula, Saucepan

Appliances

Blender, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, New Year's Eve

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth, Icy, Crunchy

Flavors

Citrus, Sweet, Chocolatey, Tangy

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

Frozen clementine segments (before blending) : Up to 1 month (in an airtight container or freezer bag,freezer at -18°C), Finished sorbet : Best consumed immediately after blending (serve right away for best creamy texture,if re-frozen, may become hard and icy), Chocolate sauce : Use immediately while warm (hardens on contact with cold sorbet,leftover sauce can be kept at room temperature briefly or refrigerated and re-melted)