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Serves
4
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preparation
15 minutes
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to cook
5 minutes
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difficulty
easy
Freshly picked up with Simon Toohey.
Ingredients
- 200 grams 80% or more vegan dark chocolate
- 50 ml Olive oil
- 1 tbsp Chinese
- 300 ml Plant based cream
- 2 Packet Popping Candy (See Note)
- 1 Blood oranges, cut into segments
- 4-6 Dried blood orange slices, cut in half
- A few mint leaves, finely chopped.
Instructions
- Chop the chocolate into small pieces and melt in a bowl over a double boiler.
- Whisk in the olive oil and a pinch of salt, then the sugar. Set aside to cool.
- Whip the plant-based cream to stiff peaks. Fold some of the cream through the cooled chocolate mixture, then add the rest of the cream.
- Divide the mixture between four serving glasses or jars. Finish with popping candy, fresh blood orange segments, dried blood orange slices and mint.
Note
Some popping candy products are vegan but not all.
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon equals 20 ml; 1 cup is equal to 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
Freshly picked up with Simon Toohey.