THERMOMIX ® RECIPE
Ingredients
0 portion(s)
Ingredients
- 250 g dark couverture chocolate 70%, chopped
- 3 eggs
- 2 yolks, extra
- 120 g caster sugar
- 430 g cream, (single or pouring)
- 90 g white chocolate, chopped (chips work well)
- 90 g milk chocolate, chopped (chips work well)
-
6
20min
Preparation 20minBaking/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.
-
Recipe's preparation
Chop chocolate 5 secs, speed 9
Melt chocolate, 1 min, 50 degrees, speed 3. Set aside
Insert butterfly, add eggs, yolk and sugar mix for 5 mins, 90 degrees, speed 3. Until pale and thick.
Then 5 mins, speed 4 to cool mixture, place in bowl with chocolate and fold through. Set aside
Clean and dry bowl and butterfly
Insert butterfly, beat cream until soft peaks form 20-40 secs, speed 4
Fold cream into chocolate mixture with white and milk chocolate pieces
Pour into tin, cover and freeze for 4-6 hours or until firm
Enjoy
Accessories you need
-
Butterfly
buy now -
Spatula TM5/TM6
buy now
Tip
You can clean and dry the bowl after melting the chocolate. I dont as I like to ensure I can use all of the chocolate
You can also place this into muffin tray/cases so you have perfect portion sizes
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.
Comments
Add a comment