The Enchanted Spanish Slush – A Celestial Frozen Treat

Allergens

Dairy, Eggs (In trace amounts in Cognac or Brandy)

Ingredients

• 1 1/2 cups dark chocolate, finely chopped
• 3/4 cup heavy cream
• 3/4 cup orange juice, freshly squeezed
• 1/2 cup sugar
• 3 tablespoons Cognac or Brandy (optional)
• Zest of 2 oranges
• Pinch of sea salt

Instructions

1. In a double boiler, gently melt the chocolate and heavy cream together, stirring occasionally. Once fully melted, remove from heat and let it cool to room temperature.
2. Meanwhile, in a separate bowl, combine the orange juice, sugar, Cognac or Brandy (if using), orange zest, and sea salt. Stir until the sugar has dissolved completely.
3. Slowly pour the cooled chocolate mixture into the orange juice mixture while continuously stirring to prevent any separation.
4. Cover the bowl and refrigerate for at least 2 hours or until the mixture is slushy and ready to be served.

Chef’s Insight

For added visual drama, serve the slush in glasses with varying heights.

Notes

Ensure to use high-quality chocolate for a luxurious taste.