I am not going to lie. This is a little too easy. Too yummy. Too quick. You can literally think of this in the morning and be scooping creamy, delicious, chocolatey mounds of yummy-licious-ness into your mouth that same evening. Yes. That easy. That quick. That scary. (And that is why you love me, admit it. I feed your need!)
Anyway, enjoy this one as often as you dare. Summer is here!
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!
- 200 Grams Chocolate dark, in pieces (64% or darker) BUY
- 395 Grams tin condensed milk
- 1 Tablespoon Vanilla Bean Paste BUY
- 600 Milliliters Cream BUY
Place chocolate into Thermomix bowl and melt 10 min/37°C/speed 1. Stop and scrape down sides of bowl half way through if necessary.
Add condensed milk and vanilla and blend 20 sec/speed 6. Scrape down sides of bowl and repeat. Remove mixture from bowl and set aside.
Without cleaning Thermomix bowl, add cream and whip 15-30 sec/Butterfly/speed 4 or just until holding soft peaks.
Remove Butterfly and return chocolate mixture to Thermomix bowl. Blend 3 sec/Interval or dough setting.
Fold any remaining mixture or cream that is not incorporated using a silicone spatula.
Pour into container of choice and freeze for at least 4 hours or until solid.
Remove from freezer and place into the fridge, 10 minutes prior to serving.