- 330 grams Chocolate Ripple Biscuits
- 130 grams unsalted butter
- 350 grams white chocolate
- 50 grams unsalted butter
- 1 level teaspoon vanilla extract
- 500 grams cream cheese
- 50 grams icing sugar
- 150 grams double cream
- 400 grams strawberries, Wash, hull and dry on paper towel
- 1 level tablespoons Gelatine powder, Optional
- 50 grams Boiling water, Optional
- Extra strawberries to decorate
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!
Line a 24cm springform cake tin.
Melt butter, 2 minutes, 60degrees, speed 3. Add biscuits. Mix 15 second, speed 5, scrape sides every 5 seconds if necessary. Press into base of tin and refrigerate. Wash and dry mixing bowl.
Melt white chocolate, butter and vanilla extract, 5 minutes, 40 degrees, speed 3 or until smooth. Scrape sides as needed. Pour into spare bowl.
Mix cream cheese, icing sugar and double cream on speed 5.5 until smooth scraping sides as needed.
Add reserved chocolate mixture while blades spinning on speed 5.5. Mix until smooth scraping sides as needed.
In a cup dissolve gelatine in hot water and add to bowl while blades still on speed 5.5. (Optional)
Remove mixture and put in a large bowl.
Without cleaning the bowl, add the strawberries and chop 2 seconds, speed 4. Repeat 2 more times or until desired texture. Add strawberries to reserved mix and stir through.
Pour mixture on top of the base and place in the fridge or freezer to set for a couple hours or overnight.
Decorate with extra strawberries
The chocolates melted consistency depends on the brand. Cadbury doesn't melt properly but it still works anyway. The texture is fantastic without gelatine (It's how I prefer it) however it is a bit runny and hard to cut neatly so if presentation is important use the gelatine. Otherwise leave out the gelatine and store in the freezer until shortly before cutting. I always forget to remove the chocolate and butter mix before adding the next ingredients, it will still work, it just takes longer to mix. Its a pretty forgiving recipe, you could try changing the flavours, perhaps dark chocolate instead or swapping strawberries for any other berries you like or crushed chocolate bars etc.
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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