SO here is another one of those oldie but goldie recipes that I used to make the old fashioned way with a bowl and whisk and strong biceps…revamped for Thermomix and delicious in every way….none of that low fat stuff here guys! Designed for chocoholics and great in winter. Not quite a fondant that you hear so much about on cooking shows, but certainly close to it. And that Peppermint Sauce!!! OH sweet mercy. Thank you Callebaut chocolate for being amazing! Thank you doTERRA peppermint oil for being so minty!!
By the way, this sauce stands alone as the perfect topping for ice cream, pancakes or hell, even brioche toasted! (You didn't hear it from me!)
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- 160 g unsalted butter
- 160 g golden caster sugar
- 100 g Chocolate - Callebaut dark BUY
- 2 eggs
- 150 g plain flour
- 25 g Chocolate - Callebaut cocoa powder BUY
- 1 tsp baking soda
- 120 g milk
- 50 g unsalted butter, chopped
- 120 g Chocolate - Callebaut dark BUY
- 60 g cream
- 1 tsp Vanilla - Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 5-8 Drop doTERRA - Peppermint Oil BUY
Preheat oven to 180ºC and lightly grease 8-10 ramekins.
Place sugar, butter and chocolate into TM bowl and melt 5 min/50°C/speed 1 stopping to scrape down sides of bowl as necessary.
Add all remaining ingredients and blend 15 sec/speed 5.
Half fill ramekins and bake for 10 minutes until almost set in the centre. Remove from the oven. They will keep cooking with residual heat, so don't worry if they look a bit under done.
To make sauce, place all ingredients into clean dry TM bowl and melt 5 min/50°C/speed 1. Stir to fully combine.
Serve whilst still warm with plenty of cream and the peppermint sauce. Micro mint leaves optional!!