A beautiful creamy peppermint custard base with a decadent Crio Bru chocolate ganache on top. Easy as a small dessert for a cast of thousands (which is precisely what I did) or in bigger tea cups for about 6-8 people. Cute for Valentine’s Day…you ready for that?? Came round awfully fast! Remember last year? (I barely do!)
I have just returned from another culinary trip to Bali and am full of Asian Inspiration…but for now, it is that chocolate time of the year. So get cracking, and get romantic…Asian can wait…for now!
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- 3 egg yolks
- 160 g sugar
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 2-3 Drop TasteBom peppermint oil
- 35 g cornflour
- 500 g milk
- 100 g cream
- Pinch Pink Salt Flakes pink salt flakes BUY
Crio Bru Ganache
- 25 g Crio Bru Coca River Crio Bru granules
- 75 g cream
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 55 g dark chocolate, pieces
- 25 g icing sugar
Place all custard ingredients into Thermo bowl and cook 8 min/80ºC/speed 4.
Cook 2 min/90ºC/speed 4.
Pour into serving glasses, cups, ramekins of choice, leaving enough room for a good 'dash of ganache'! Place into fridge and allow to cool completely.
To make ganache, place Crio Bru granules into clean, dry Thermo bowl. Mill 30 sec/speed 10. Add all remaining ingredients to Thermo bowl and cook 4 min/60ºC/speed 2.
Pour on top of mint custard and allow to set. Garnish with fresh mint leaves if available.
Happy Valentines Day!