- 100 g water
- 2 pinches beetroot powder
- 30 g glucose syrup
- 30 g caster sugar
- 200 g ruby chocolate
- 250 g pouring (whipping) cream
- 50 g caster sugar
- 50 g icing sugar
- 70 g egg whites, (2-3 eggs)
- 1 pinch cream of tartar
- 0.25 tsp freeze-dried raspberry powder
- 100 g dark chocolate, broken into pieces
- 50 g pouring (whipping) cream
- 10 g Salted butter
- 2 gold grade gelatine leaves, (4 g)
- 100 g Milk
- 1 tsp beetroot powder
- 30 g glucose syrup
- 350 g ruby chocolate
- 40 g raw sugar
- 150 g frozen raspberries
- 1 tsp lemon juice
- 1 egg white
- Fresh Raspberries, to serve
- freeze-dried raspberry powder, to serve
24h 30minPreparation 24h 30minBaking/Cooking
8Recipe is created for
TM 5Please 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!
- Place 6 silicone moulds (80 g each - see Tips) on a tray and set aside.
- Place water, beetroot powder, glucose syrup and sugar into mixing bowl and heat 2 min/100°C/speed 3. Leave to cool in mixing bowl for 2 minutes.
- Add ruby chocolate and mix 30 sec/speed 2, until melted and smooth. Transfer into a large bowl and set aside to cool. Clean and dry mixing bowl.
- Insert butterfly whisk. Place cream into mixing bowl and whip 40-50 sec/speed 3.5, watching through hole in mixing bowl lid to avoid overwhipping, just until soft peaks form (see Tips). Remove butterfly whisk.
- Add whipped cream to chocolate mixture and gently swirl to marble and combine. Do not over mix. Divide mixture between reserved silicone moulds, smooth surface and place into freezer overnight (see Tips). Thoroughly clean and dry mixing bowl and butterfly whisk.
- Preheat oven to 100°C. Line a large baking tray (40 x 35 cm) with baking paper and set aside.
- Place a bowl onto mixing bowl lid and weigh caster sugar into it. Set aside.
- Place a separate small bowl onto mixing bowl lid and weigh icing sugar into it. Set aside.
- Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 1 min 40 sec/speed 4, without measuring cup.
- Whip speed 4, adding reserved caster sugar 1 teaspoon at a time through hole in mixing bowl lid until sugar dissolves (approx. 1 minute and 20 seconds). Scrape down sides of mixing bowl with spatula.
- Add reserved icing sugar and raspberry powder and mix 2 sec/speed 3 or until just combined, watching carefully through hole in mixing bowl lid to avoid over mixing. Remove butterfly whisk.
- Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mini meringues (approx. 1 cm) onto prepared baking tray, spacing 1 cm apart (makes a minimum of 60 mini meringues). Bake for 45 minutes (100°C) or until meringues are crisp and firm. Turn off oven and allow to cool completely in oven. Once cool, place meringues into a sealable container until ready to use (see Tips). Clean and dry mixing bowl.
- Place chocolate into mixing bowl and grate 10 sec/speed 8.
- Add cream and butter and heat 2-3 min/50°C/speed 3, until melted and smooth. Transfer into a bowl. Cover surface with plastic wrap and set aside to cool. Once cooled, transfer into refrigerator to thicken - cream needs to be thick enough to hold its shape when piped (see Tips). Clean and dry mixing bowl.
- Place gelatine into a bowl, cover with cold water and set aside to soften.
- Place milk, beetroot powder and glucose syrup into mixing bowl and heat 2-3 min/90°C/speed 1, until hot.
- Remove reserved gelatine sheets from water, squeeze to remove excess moisture, then add to mixing bowl. Add 250 g of the ruby chocolate and mix 15 sec/speed 2, until melted and smooth. Set aside.
- Place wire rack onto a baking tray. Remove frozen ruby chocolate mousse from the freezer, generously pour glaze over each mousse to coat evenly and completely. Place tray and wire rack with coated mousse into refrigerator. Thoroughly clean and dry mixing bowl.
- Place remaining 100 g ruby chocolate into mixing bowl and melt 2 min/50°C/speed 2. Remove chocolate mousse from the refrigerator and drizzle melted chocolate decoratively over the top of each mousse. Place back into refrigerator.
- Place sugar into mixing bowl and mill 10 sec/speed 10.
- Add raspberries and lemon juice and blend 5 sec/speed 5-10, increasing speed gradually from speed 5 to 10. Scrape down sides of mixing bowl with spatula.
- Insert butterfly whisk. Add egg white and beat 2 min/speed 4, until fluffy. Remove butterfly whisk.
- Place reserved Dark chocolate cream into a piping bag fitted with a plain nozzle (1 cm). Pipe a small amount onto the underside of 30 of the reserved mini meringues and sandwich with another meringue drop (to form 30 portions in total).
- Place a small amount of the Dark chocolate cream onto each serving plate and smooth out. Place a glazed Ruby chocolate mousse on top of chocolate cream, then top each mousse with a spoonful (or a quenelle) of the reserved Raspberry cream mousse. Arrange 5 of the reserved mini meringue sandwiches around each mousse. Garnish with fresh raspberries and raspberry powder just before serving.
Ruby chocolate mousse
Raspberry mini meringues
Dark chocolate cream
Ruby chocolate glaze
Raspberry cream mousse
Accessories you need
We used the "6 cup silicone baking tray" available at The Mix Shop (www.thermomix.com.au/shop or www.thermomix.co.nz/shop) but you can use any small silicone moulds you like.
Take care not to overwhip the cream, it should be fluffy and light and just hold its shape.
You can store the Ruby chocolate mousse in the freezer for up to 1 month.
The meringues can be prepared in advance and stored in a sealable container for up to 3 weeks (without filling).
The Dark chocolate cream can be made 2-3 days before assembly, if desired. Return to room temperature so it's soft enough to be piped and still hold its shape. We used dark chocolate in this recipe to balance the sweet fruity flavours of the ruby chocolate.
Also suitable for TM31 customers
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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