When you are in a hurry for an easy dessert, this is your go to! Just make sure you have the Brew Choc on hand (along with excellent chocolate) and you are away. This is designed for the most mousse-phobic of cooks. And you actually don't need a Thermomix for this one. Any high speed blender will do! The high heat of the brewed chocolate will cook your eggs. Talk about easy!
Cue the whipped cream and fruit of choice, (though raspberries are always nice and I especially love the freeze dried ones as they add a bit of texture as well!)
Happy Valentines Sweeties! Dessert is on me!
(Don't you love my retro serving glasses? Gifted to me by my sweet mum! Very appropriate for a dessert that is so 1970's!)
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams Brew Choc boiling hot brewed liquid BUY
- 200 Grams Chocolate white in pieces BUY
- 400 Grams Chocolate dark in pieces BUY
- 2 eggs
- 1 Teaspoon Vanilla Bean Paste BUY
- 250 Grams pure cream plus some more for garnish
- 1 Punnet fresh raspberries to serve
Prepare the Brew Choc by following brewing instructions on pack. You need 50g granules per 1L water approx. So a lot less for 250g brewed liquid. Keep it as hot as possible.
Place both chocolates into the Thermomix bowl and mill 10 sec/speed 10. Add eggs and blend 5 sec/speed 5.
Add vanilla and boiling hot brewed Brew Choc.
Blend 2 min/speed 10. Scrape down sides of bowl and lid.
Add cream and blend 20 sec/speed 10.
Divide between serving glasses or bowls and refrigerate until set.
Serve with fresh raspberries, freshly whipped cream and some Brew Choc granules for garnish.