Mascarpone chocolate and wattleseed cream dessert by sammyandbella. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Mascarpone chocolate and wattleseed cream dessert

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Ingredients

6 portion(s)

Mascarpone mousse

150 g dark chocolate broken into pieces
50 g Milk
500 g Mascarpone cheese
2 tbsp icing sugar
2 tbsp prune jam (see Tips)
45 g brandy

Wattleseed whipped cream

50 g icing sugar
1½ tsp ground wattleseeds (see Tips)
400 g thickened cream, chilled

Assembly

few mint leaves, to garnish
fresh or thawed berries of choice, to garnish

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6

40min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Autumn Father's Day Mother's Day New Year’s Eve Birthday Holiday Easy Natural Cooling Australian Custard/mousse Egg free

Recipe's preparation

Mascarpone mousse

Place chocolate and milk into mixing bowl and melt 4 min/80°C/speed 3.

Scrape down the sides of bowl and melt for a further 10 sec/80°C/speed 3. Leave mixture to cool for 10 minutes.

Add remaining ingredients into the bowl and mix 30 sec/speed 5.

Scrape down sides of bowl and mix 10 sec/speed 5.

Empty mascarpone mousse into a large bowl or into 6-8 small individual bowls.

Refrigerate for at least half an hour before serving.

Clean and dry mixing bowl.

Wattleseed whipped cream

Insert butterfly. Place sugar, wattleseeds and cream into mixing bowl and whip 25 sec/speed 4 or until soft peaks are formed, gradually increasing the speed from speed 1 to speed 4.

Assembly

Take bowls containing mascarpone mousse out of the fridge.

Dollop wattleseed whipped cream on top of each serve of the mascarpone mousse.

Garnish each bowl of mousse with mint leaves and berries and serve immediately.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe makes 6-8 portions of dessert.

The prune jam used in the mousse can be made with this recipe: //bit.ly/prune_jam

Wattleseed is a native Australian ingredient which has a roasted, nutty taste and can be purchased at a local stockist or from the following online stores:

Herbies: //bit.ly/herbieswattleseed

Tuckeroo: //bit.ly/tuckeroowattleseeds

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.