Peppermint Sorbet Cubes with Whipped Crème Chantilly, Devil’s Food Cake, and Candy Cane Dust

Preparation info

  • Difficulty


  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About



  • 1 kg /2 lb 3.27 oz Peppermint Sorbet Base
  • 200 g / 7.05 oz Dark Chocolate Spray
  • 10 Devil’s Food Cake Rectangles
  • 300 g / 10.58 oz Whipped Crème Chantilly
  • 30 g / 1.06 oz crushed candy canes
  • 50 g / 1.76 oz cocoa nibs



  1. Place 10 stainless steel rectangular molds 3.75 cm / 1.5 in by 5 cm / 2 in standing up on a half sheet pan in the freezer.
  2. Churn or pacotize the sorbet, pour into a piping bag, and pipe into the frozen molds. Smooth the sorbet even with the tops of the molds using an offset spatula.
  3. Place in the freezer to harden.
  4. Torch the molds with the flame for a few seconds until they release. Unmold the rectangles and return to the freezer.
  5. Set up an area to spray the chocolate.
  6. Load the chocolate spray into the spray gun. Make sure the chocolate is between 32°C / 90°F and 38°C / 100°F.
  7. Spray the sorbet with the chocolate on one side only. Return the sorbet to the freezer.
  8. Place a cake rectangle on the desired plate.
  9. Scoop a medium quenelle (30 g / 1.06 oz) of crème chantilly onto the right side of the cake.
  10. Sprinkle 3 g / .11 oz crushed candy cane on top of the quenelle.
  11. Place a small mound (about 5 g / .18 oz) of cocoa nibs behind the quenelle and the cake.
  12. Place the sorbet cube on top of the cocoa nibs. Let it temper for 2 to 3 minutes and serve immediately.

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