serves
4
prep
15 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Freshly Picked with Simon Toohey
series • cooking
M
series • cooking
M
Ingredients
- 200 g 80% or higher vegan dark chocolate
- 50 ml olive oil
- 1 tbsp sugar
- 300 ml plant-based cream
- 2 packets popping candy (see Note)
- 1 blood orange, cut into segments
- 4-6 dried blood orange slices, cut into half
- A few mint leaves, thinly sliced
Instructions
- Cut the chocolate into small pieces and melt in a bowl over a double boiler.
- Stir in the olive oil and a pinch of salt, then the sugar. Set aside to cool.
- Whisk the plant-based cream to stiff peaks. Fold some of the cream through the cooled chocolate mixture, then incorporate the rest of the cream.
- Divide 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Freshly Picked with Simon Toohey
