I have been looking at this idea for a while, it was first brought to my attention quite a few years ago and I couldn’t figure out how to translate the idea to a Thermomix...but here it is.
The original recipe called for the mixture to be beaten over a bowl of ice, until cold, but I figured I could go one better and use ice as part of the water measurement and beat until cold. You try and it and let me know what you think. It was creamy, with a great mouth feel, not sweet at all (depending on your choice of chocolate) and you could really go all out and have it virtually your antioxidant of choice by using a really high cacao content chocolate like an 80% or something. Knock yourself out, though it may require longer melting time if you go that way.
But whichever excuse you need to call it healthy, I AM calling it healthy. Really.
Enjoy.
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Need
- 400 Grams chocolate dark 54% minimum BUY
- 240 Grams water
- 100 Grams ice
- double cream to serve
- cacao crackle to serve
Do
- 1
Place chocolate into Thermomix bowl and mill 10 sec/speed 10. Scrape down sides of bowl.
- 2
Add water and cook 5 min/50°C/speed 1.
- 3
Add ice (which is just frozen water, for those of you who are saying THREE ingredients!) and whip 6 min/Butterfly/speed 4. (You could also add vanilla, orange oil, peppermint oil, liqueur at this stage.)
- 4
Refrigerate for at least 30 minutes, without removing from the Thermomix bowl.
- 5
Return bowl to the cradle and whip until creamy and thickened. Divide between serving glasses and refrigerate.
- 6
Top with cream and cacao crackle or garnish with berries. Serve.
