Ingredients
Biscuit base
- 2 packages 250grams, Arnotts Choc Ripple biscuits
- 125 grams unsalted butter melted
Cream Cheese mix
- 2 packages Phillidephia cream cheese
- 1 Cup castor sugar
- 1 400gram block of Toblerone melted
- 500 ml Thickened Cream
- 1 level tablespoon gelatine power, Mixed with 1/4 Cup of boiling water
Garnish
- 1 60gram Block of chocolate, Such as dream chocolate, Milkybar, Cadbury milk chocolate, top deck, bubble etc
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blitz the biscuits to a fine crumb. Start with 1 packet on speed 4 and adding a row of biscuits from the second packet at a time till a fine crumb of chunkier if you prefer.
Add the melted butter and stir.
Press into tart/baking dish. Leave on the fridge to set (Approx 30mins).
Speed 4 Mix the philly cream cheese to soften. Wipe down the sides.
Add in the sugar and continue to mix.Wipe down the sides.
Break the toblerone up and melt in microwave bowl.
Stir into the cream cheese mix followed by the cream mixing on speed 5.
Wipe down the sides. Then continue to mix at speed 5 whilst mixing the gelatine in the next step.
Mix the gelatine and boiling water, quickly stir into the cream cheese mix still on speed 5-6.
Pour onto the biscuit mix. Leave to set a few hours.
To serve, crumble Flake choc bar or shred top deck, milky bar, dream, cadbury's white choc bubbles or a small Toblerone block of chocolate bar on it.
Biscuit base
Cream Cheese
Tip
One slice is never enough!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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