Ingredients
Base
- 125 grams Chocolate Ripple Biscuits
- 55 grams Butter
Filling
- 150ml Can Evaporated Milk, chilled overnight and whipped
- 500 grams cream cheese, softened
- 1/2 cup caster sugar
- 1 tablespoon gelatine, disolved in 1/2 cup water
- 300 grams Peppermint Chocolate, melted
Topping
- 1 Peppermint Crisp Bar, crushed
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Spray the base and sides of a 20cm round springform cake tin. Place biscuits into TM bowl, crush and slightly warm the chocolate ripple biscuits and butter 30 seconds/100°C/speed 4. Press into base of prepared tin and refrigerate for 15 – 20 minutes or until firm.
Insert butterfly. Place evaporated milk in TM bowl and whip 1 minute 30 seconds/speed 3.5. Set evaporated milk aside and remove butterfly.
Put cream cheese in TM bowl and beat 30 seconds/speed 5 until softened. Add sugar and gelatine mixture then beat 20 seconds/speed 3.5. Scrape down the sides of the bowl and then mix another 10 seconds/speed 3.5.
Melt peppermint chocolate in the microwave.
Add whipped evaporated milk and melted chocolate in with the cream cheese mixture and mix 10 seconds/speed 2 then 10 seconds/
"Counter-clockwise operation" /speed 2 until combined. If not fully combined mix the rest in by hand.Pour mixture into prepared base and refrigerate for 3 hours or until set.
Decorate with crushed peppermint crisp bar.
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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