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Preparation time
0min
Total time
0min
Portion
8 slice(s)
Level
--

Ingredients

Biscuit base

  • 300 grams Chocolate Biscuits
  • 90 grams Butter

Filling

  • 200 grams Dark Chocolate Melts
  • 40 grams raw sugar
  • 1 Dried chilli (or 1 tsp chilli flakes)
  • 250 grams cream cheese
  • 400 can sweetened condensed milk
  • 1 tablespoon Instant coffee powder
  • 60 grams Boiling water
  • 2 teaspoons Gelatine powder
  • 150 grams Pouring Cream

White Chocolate Mousse

  • 180 grams white chocolate melts
  • 350 grams thickened cream
  • 1 teaspoon Gelatine powder
  • 3 eggs, separated

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Recipe's preparation

    Biscuit base
  1. 1. Place biscuits in mixing bowl and chop 2 sec/speed 6. Transfer to bowl and set aside.

    2. Place butter in mixing bowl and melt 2 min/60 deg/speed 1.

    3. Return biscuit crumbs to mixing bowl and mix 5 sec/speed 3. Scape down sides of bowl and repeat.

    4. Line the base of a springform tin with aluminium foil and tip biscuit mixture into tin. Press down firmly with MC and chill in fridge.

  2. Filling
  3. 1. place chocolate melts in mixing bowl and chop 3 sec/speed 5. 

    2. Melt chocolate 2 min/70 deg/speed 2. Set aside to cool slightly. Wash and dry mixing bowl.

    3. Place sugar and chilli (or chilli flakes) in mixing bowl and mill 30 sec/speed 9. Add cream cheese and condensed milk and mix 10 sec/speed 4.

    4. Dissolve coffee powder in boiling water then add gelatine to dissolve. Pour mixture into mixing bowl along with melted chocolate and cream. Mix 20 sec/speed 5.

    5. Pour onto biscuit base and refrigerate for at least 3 hours or until set.

     

  4. White Chocolate Mousse
  5. 1. Place white chocolate in mixing bowl and chop 3 sec/sp5.

    3. Melt 3 min/60 deg/sp1. Scrape down sides of bowl.

    4. Add cream and cook 3 min/90 deg/sp 2. Allow to cool.

    5. Dissolve gelatine in 1 tbsp boiling water, add to chocolate mixture along with egg yolks and mix 10 sec/sp 3. Transfer to a bowl and chill in fridge for 30 mins. Wash and dry mixing bowl.

    6. Insert butterfly. Add egg whites to mixing bowl and whip 2 min/sp 3.5.

    7. Fold egg whites through chocolate mixture and return to fridge for 3 hours. Spoon mousse into piping bag and pipe onto cheesecake.

     

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 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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Chilli chocolate cheesecake with white chocolate mousse

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