Burnt White Chocolate Cream
The perfect addition to any dessert, this golden ganache cream is absolutely amazing as a flavour booster! Think pavlova or meringues, chocolate cake!
Move over ordinary old whipped cream...here is the best cream you will ever taste! We are burning (well, caramelising) the white chocolate, adding it to the cream and voila, you have beautiful pipe-able, very stable whipped cream that is perfect for so many things you will be burning chocolate all over the place just because you can. Seriously...do it. You may find plain whipped cream a bit of a snore after this!
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Need
Do
- 1
Place chocolate into Thermomix bowl and mill 10 sec/speed 10.
- 2
Cook 60 min/Varoma/speed 1. Stop and scrape down sides of bowl and blades occasionally.
- 3
Add 100g cream and blend 10 sec/speed 10.
- 4
Pour out into a ceramic bowl and allow to come to room temperature. Refrigerate. This is Burnt White Chocolate Ganache.
- 5
When ready to use in any recipe, whip cream 20-40 sec/Butterfly/speed 4.
- 6
Remove Butterfly and fold the Burnt White Chocolate ganache through the whipped cream. Use as directed.
More
Use on pavlova or for any dessert that needs a kicker of some delicious cream!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
