- 120 grams sweet biscuits of your choice
- 50 grams Butter
- 1 tablespoon gelatine
- 60 grams cold water
- 60 grams boiling water
- 90 grams dark chocolate (I use Old Gold)
- 500 grams cream cheese
- 200 grams caster sugar
- 1/2 teaspoon peppermint essence (if making choc-mint flavour)
- 1.5 teaspoons vanilla essence
- 375ml can chilled evaporated milk
8Recipe is created for
Weigh biscuits into (break in half as you weigh if you wish).
To make biscuit crumbs, blend them for around 4-8 seconds on speed 6-7 (depends on the type of biscuits you are dealing with)!
Set aside in a bowl while you melt the butter.
Weigh butter into and melt 1 min, 60 degrees, sp 2, or until fully melted.
Add biscuit crumbs back into and incorporate with the melted butter for around 5 sec on speed 4.
Press mixture into the bottom and up the sides of a greased and lined 20cm spring form pan (or a lamington tray will do the trick)!
*Sometimes I press the mix with my fingers if in a rush, but if you have time, I do recommend placing a sheet of baking paper on top of the crumb and use your tm31 measuring cup (or otherwise a flat bottomed small glass), to compact the biscuit base is a good idea!
Place a heat proof bowl or pyrex jug on TM Lid and select the scales button.
Weigh in cold water and then add the gelatine and soak for a few minutes.
Weigh boiling water into the gelatine and water mixture, and gently stir with a spoon or fork until gelatine is fully dissolved. Set gelatine liquid aside while you begin the cream cheese mixture.
Weigh in chocolate pieces into and grate for 5 sec, speed 7, then melt for 2 min, 50 degrees, speed 3.
Add the cream cheese, sugar and essence/s to TM Bowl, then mix for 15 sec on speed 4 or until the mixture is smooth then add gelatine mixture and continue to mix through for another 5 sec on speed 4. Remove the mixture into a bowl and refrigerate until the point of setting.
Return mixture to . Add butterfly attachment and continue beating on speed 3-4, while gradually pouring in the chilled evaporated milk through the hole in the lid - keep beating the mixture until it is thick and has doubled in volume.
Pour the mixture onto the crumb crust and chill for at least 2 hours before serving.
Decorate if desired with chocolate curls, whipped cream or crumble a Twirl or Aero bar, though it is decorated in the image shown, I think it's fine left as is! This was my most requested childhood dessert and we never worried about decorating it. - I hope you enjoy!
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.