Chocolate Cream PieMake on Drop
How very dairy!! Gluten free I can claim on this one, but if you are lactose intolerant, you better move on with your life and don’t look at this. It will just be torture.
With over 1/2 a kilo of Chocolate - Callebaut chocolate in the filling, how could you not LOVE this dessert?
This recipe was first created for the very amazing TMix+ magazine. If you are not yet a subscriber, go and get that job done IMMEDIATELY. Your Thermomix life will never be the same again. A true foodie mag with loads of information across every cooking topic and personality you can imagine, PLUS (I guess this is where the plus in the name comes in), it is literally a recipe book each and every issue. AND you get online access as well. Did I sell it enough? I certainly hope so. If you want to subscribe, it is the cheapest and best value (apart from Insider Club of course) that you can have with a Thermomix. And apparently it’s legal....
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- 80 Grams pecans
- 120 Grams walnuts
- 85 Grams light muscovado sugar (light brown sugar)
- 80 Grams Butter BUY
- Pinches Pink Salt Flakes BUY
- 1 Teaspoon Vanilla Bean Paste BUY
- 600 Grams Chocolate dark, in pieces BUY
- 120 Grams Unsalted Butter BUY
- 180 Grams golden caster sugar
- 6 large eggs (70g min)
- 2 Teaspoons Vanilla Bean Paste BUY
- 120 Grams pure cream
- 350 Grams pure cream
- 1 Tablespoon golden caster sugar
- Chocolate shavings or plenty of dark cocoa powder to garnish
Line the base of a 16cm springform tin with baking paper and set aside.
Crust; Toast pecans and walnuts by placing into a cold oven set to 200°C and baking 14 minutes
With nuts still hot, place all crust ingredients into Thermomix bowl and blend 10 sec/speed 8.Press into prepared tin and refrigerate until solid. (At least 30 minutes before proceeding with filling.)
Place chocolate and butter into Thermomix bowl and melt 15 min/37°C/speed soft. Stop and scrape down sides of bowl occasionally as needed. Transfer to a mixing bowl.
Place sugar, eggs and vanilla bean paste into clean, dry Thermomix bowl and whip 10 min/60°C/Butterfly/speed 3. Remove Butterfly.
Add chocolate mixture and cream and blend 10 sec/speed 5. Scrape down sides of bowl and repeat.
Pour into base and set for several hours (minimum of 3).
Whip cream with a little sugar 20-40 sec/Butterfly/speed 4 or until soft peaks form and pipe or spread on top of filling. Garnish with chocolate shavings or dusted cocoa if desired.
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