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🍰 Creamy Chocolate Ice Cream with Caramel Orange Sauce

685 kcal · 30 min · 4 servings

Creamy Chocolate Ice Cream with Caramel Orange Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the gelatin leaves in a bowl of cold water and let them soften.
  2. 2. Heat the milk in a pot until it begins to boil.
  3. 3. Break the chocolate coating into small pieces and place them in a separate bowl.
  4. 4. Pour the boiling milk over the chocolate pieces until they are completely melted.
  5. 5. Squeeze the soaked gelatin well and stir it into the warm chocolate milk.
  6. 6. Let the chocolate mixture cool down.
  7. 7. Whisk the egg yolks and sugar in another bowl until light and frothy.
  8. 8. Add the egg yolk and sugar mixture to the cooled chocolate milk and let it cool down again.
  9. 9. Whip the cream until it forms stiff peaks.
  10. 10. Gently fold the whipped cream into the cold chocolate mixture.
  11. 11. Fill the mixture into small portion molds.
  12. 12. Place the molds in the freezer for 3 to 4 hours.
  13. 13. Put sugar and 2 teaspoons of water into a non-stick pan.
  14. 14. Melt the sugar over medium heat until it turns into a light caramel.
  15. 15. Deglaze the caramel with orange juice and orange liqueur.
  16. 16. Let the sauce reduce until it has reduced to one-third of the original volume.
  17. 17. Heat the chocolate coating and cream in a pot until they boil.
  18. 18. Stir the orange caramel reduction into the hot chocolate cream mixture.
  19. 19. Let the sauce cool down.
  20. 20. Dip the filled molds briefly into hot water to release the ice cream.
  21. 21. Turn out the chocolate pudding onto dessert plates.
  22. 22. Pour the cooled sauce over the ice cream.
  23. 23. Garnish the ice cream with halved kumquats, strips of candied orange peel, and grated chocolate.

Nutrition per serving