Silky chocolate sauce infused with orange juice and zest, spooned over scoops of ice cream, optionally garnished with Haribo.
ABy Anne
Servings
6
150 g dark chocolate
2 tbsp unsalted butter
0.75 cup heavy cream
0.25 cup orange juice (freshly squeezed)
1 tsp orange zest
3 tbsp granulated sugar
0.5 tsp vanilla extract
0.13 tsp fine sea salt
6 scoop vanilla ice cream
0.5 cup Haribo candies (for garnish)
Calories
555 kcal
Protein
6g
Carbs
54g
Fat
35g
Fiber
3g
Sugar
41g
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Sauce Preparation
1. Finely chop the dark chocolate and set it in a heatproof bowl near the stove.
150 g dark chocolate
2. Add the heavy cream, orange juice, granulated sugar, orange zest, and fine sea salt to a small saucepan and place over medium-low heat, stirring until the sugar dissolves and the mixture is steaming but not boiling.
0.8 cup heavy cream,
0.2 cup orange juice (freshly squeezed),
1 tsp orange zest,
3 tbsp granulated sugar,
0.1 tsp fine sea salt
3. Pour the hot orange-cream mixture over the chopped chocolate and let it sit undisturbed for 2 minutes, then add the unsalted butter and whisk gently until the chocolate and butter are melted and the sauce is smooth and glossy.
150 g dark chocolate,
2 tbsp unsalted butter
4. Whisk in the vanilla extract, then taste and adjust with a pinch more salt or sugar if desired; keep the sauce warm over the lowest heat or in a warm water bath until ready to serve, stirring occasionally.
0.5 tsp vanilla extract
To Serve
5. Scoop the vanilla ice cream into serving bowls.
6 scoop vanilla ice cream
6. Spoon the warm chocolate-orange sauce generously over the ice cream and scatter Haribo candies on top as a playful garnish, serving immediately.
0.5 cup Haribo candies (for garnish)
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