Ingredients
- 400 g milk chocolate, chopped (if using melts or buttons chopping is not necessary).
- 200 g marshmallows.
- 600 mL thickened cream.
- 1/4 cup Cointreau.
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chocolate, marshmallows and thickened cream in TM bowl.
Cook for 7 minutes at 60 degrees Celsius on speed 2 - 3 or until smooth and melted.
Add Cointreau and mix for 1 minute on speed 2.
The sauce will keep in an airtight container in the fridge for approximately 3 weeks.
Just heat and pour.
Tip
This fluffy, smooth sauce is delightful over a scoop of ice cream or as a dipping sauce.
Just heat and pour.
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.
Comments
do you think it would freeze well please?
I added another 200g of DARK chocolate, as i found it too sickly and not enough of a chocolate flavour. Cooked for a further 7 minutes. Delicious - but i might possibly reduce the marshmallows to 150g next time, as the flavour is still quite strong (and i used only the white ones, on gep67's advice.)Thanks for sharing - a big hit at the 12yo's party!
I made this last night for friends to dip strawberries and cherries in. It was a huge hit and I'll definitely be making it again. I had to double the cooking time as the marshmallows hadn't melted in the first 7 minutes.
I wanted to make some little tarts to take into work yesterday and was able to whip up the most delicious filling with this recipe (I used LIndt dark chocolate and I didn't use Cointreau). I cheated with the tart bases and instead softened Arnotts Butternut snaps in patty pans for 3 mins at 180, whilst they were warm I pressed them down to make enough room for this chocolate yumminess.A sprinkle of sea salt on the top *boom*. Most popular girl in the office yesterday.
I needed a quick and easy chocolate sauce to swirl through a cheesecake. I made a quarter quantity and it turned out beautifully and the marshmallows give a great flavour, Thanks for sharing!
I have made this numerous times (minus the Cointreau) and it's always delicious. This time I used Creme de Menthe. OMG, so good! I can't wait until it's set (I always eat it set rather than as a dipping sauce). This sauce is also yummy set into little tartlett shells
Yummo but beware - very, very rich!! Great for special occasions. Might be worth trying with dark chiocolate also. Yes I agree - best just to use white marshmellows.
Oh wow. I thought this sauce was good warm as a dipping sauce, but then I tried it after it set in the fridge. It's just like yogo! I've been eating it by the spoonful!
I make this all the time - I think the comment about it lasting 3 weeks in the fridge is superfluous as there is no way it doesn't get comsumed within a few days
Think i better try this receipe out
Joanne Blake
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