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Tropical Chocolate Veloute


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Ingredients

Tropical Chocolate Veloute

  • 250 g dark chocolate, (60% cocoa)
  • 600 ml Whole milk
  • 40 g sugar
  • 1 vanilla bean, paste (squeezed from pod)
  • 200 ml Coconut milk
  • 100 ml Fresh pineapple juice
  • 100 ml Fresh mango juice
  • 50 ml Fresh passionfruit juice (or use tin and strain seeds)
  • 2 small pinches freshly grated nutmeg
  • 2 limes
  • 6
    30min
    Preparation
    Baking/Cooking
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    1.  Add chocolate pieces to TM bowl, grate on Speed 9 for 10secs. Set aside.
    2. Rinse and dry bowl
    3.  Add milk, sugar and vanilla bean, heat for 5mins on 90 on Speed 2
    4.  Add coconut milk, fruit juices and nutmeg, cook for 5mins on 90c on Speed 2
    5.  Remove vanilla bean, zest limes over mixture in bowl
    6.  Add chocolate to TM bowl
    7.  Cook at 90c Speed 2 for 7 mins

    Recipe from Gilles Marchal

    Converted by Danielle Scott

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Tip

Serve warm in bowls or soup dishes. It will go perfectly with your favourite icecream or sorbet.  It will keep quite well in the fridge for 2 days.

Note: Recipe makes approximately 1.25 litres.  You can halve recipe.


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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Comments

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  • Wow Danielle, this sounds

    Submitted by guest on 31. May 2011 - 15:14.

    Wow Danielle, this sounds awesome!

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