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Cacao Butter Cream (dairy free)


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Ingredients

1 portion(s)

Cacao Butter Cream

  • 150 g cacao butter, roughly chopped into chunks
  • 100 g coconut oil
  • 90 g macadamia oil
  • 200 g coconut cream
  • 2 tablespoons maple syrup, honey or rice syrup, whichever you prefer
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Recipe's preparation

    Cacao butter cream
  1. Grate cacao butter - speed 7, 5-10 sec

  2. Add coconut oil and coconut cream and melt - 50 degrees, speed 2, 3 - 5 minutes (until all melted together)

  3. Stir in macadamia oil & sweetner - speed 3, 5 seconds

  4. Refridgerate for 1.5-3 hours until mixture starts to become thick (but not solid). I left mine it the bowl and put the whole lot in the fridge but if you can't go without your bowl for that long transfer to a seperate bowl.  If you accidently leave it too long and it becomes solid/firm just break it apart with the spatula and heat for 10-20 seconds at 37 degrees to soften.

  5. Add butterfly and whip speed 4, 3-5 minutes until creamy - it should look just like whipped cream. Splodge on top of your brownies or allow to harden for 10 mins or so in the fridge and then pipe on with a piping bag for extra fancy-ness tmrc_emoticons.). It goes quite hard so if you'd like a softer icing add some more coconut cream and less cacao butter.

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Tip

You may like to sub in a light olive oil or apricot kernal oil for the macadamia oil to make it nut free. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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