- TM 5
Ingredients
Ruby chocolate mousse
- 100 g water
- 2 pinches beetroot powder
- 30 g glucose syrup
- 30 g caster sugar
- 200 g ruby chocolate
- 250 g pouring (whipping) cream
Raspberry mini meringues
- 50 g caster sugar
- 50 g icing sugar
- 70 g egg whites, (2-3 eggs)
- 1 pinch cream of tartar
- 0.25 tsp freeze-dried raspberry powder
Dark chocolate cream
- 100 g dark chocolate, broken into pieces
- 50 g pouring (whipping) cream
- 10 g Salted butter
Ruby chocolate glaze
- 2 gold grade gelatine leaves, (4 g)
- 100 g Milk
- 1 tsp beetroot powder
- 30 g glucose syrup
- 350 g ruby chocolate
Raspberry cream mousse
- 40 g raw sugar
- 150 g frozen raspberries
- 1 tsp lemon juice
- 1 egg white
Assembly
- Fresh Raspberries, to serve
- freeze-dried raspberry powder, to serve
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place 6 silicone moulds (80 g each - see Tips) on a tray and set aside.
- Place water, beetroot powder, glucose syrup and sugar into mixing bowl and heat 2 min/100°C/speed 3. Leave to cool in mixing bowl for 2 minutes.
- Add ruby chocolate and mix 30 sec/speed 2, until melted and smooth. Transfer into a large bowl and set aside to cool. Clean and dry mixing bowl.
- Insert butterfly whisk. Place cream into mixing bowl and whip 40-50 sec/speed 3.5, watching through hole in mixing bowl lid to avoid overwhipping, just until soft peaks form (see Tips). Remove butterfly whisk.
- Add whipped cream to chocolate mixture and gently swirl to marble and combine. Do not over mix. Divide mixture between reserved silicone moulds, smooth surface and place into freezer overnight (see Tips). Thoroughly clean and dry mixing bowl and butterfly whisk.
- Preheat oven to 100°C. Line a large baking tray (40 x 35 cm) with baking paper and set aside.
- Place a bowl onto mixing bowl lid and weigh caster sugar into it. Set aside.
- Place a separate small bowl onto mixing bowl lid and weigh icing sugar into it. Set aside.
- Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 1 min 40 sec/speed 4, without measuring cup.
- Whip speed 4, adding reserved caster sugar 1 teaspoon at a time through hole in mixing bowl lid until sugar dissolves (approx. 1 minute and 20 seconds). Scrape down sides of mixing bowl with spatula.
- Add reserved icing sugar and raspberry powder and mix 2 sec/speed 3 or until just combined, watching carefully through hole in mixing bowl lid to avoid over mixing. Remove butterfly whisk.
- Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mini meringues (approx. 1 cm) onto prepared baking tray, spacing 1 cm apart (makes a minimum of 60 mini meringues). Bake for 45 minutes (100°C) or until meringues are crisp and firm. Turn off oven and allow to cool completely in oven. Once cool, place meringues into a sealable container until ready to use (see Tips). Clean and dry mixing bowl.
- Place chocolate into mixing bowl and grate 10 sec/speed 8.
- Add cream and butter and heat 2-3 min/50°C/speed 3, until melted and smooth. Transfer into a bowl. Cover surface with plastic wrap and set aside to cool. Once cooled, transfer into refrigerator to thicken - cream needs to be thick enough to hold its shape when piped (see Tips). Clean and dry mixing bowl.
- Place gelatine into a bowl, cover with cold water and set aside to soften.
- Place milk, beetroot powder and glucose syrup into mixing bowl and heat 2-3 min/90°C/speed 1, until hot.
- Remove reserved gelatine sheets from water, squeeze to remove excess moisture, then add to mixing bowl. Add 250 g of the ruby chocolate and mix 15 sec/speed 2, until melted and smooth. Set aside.
- Place wire rack onto a baking tray. Remove frozen ruby chocolate mousse from the freezer, generously pour glaze over each mousse to coat evenly and completely. Place tray and wire rack with coated mousse into refrigerator. Thoroughly clean and dry mixing bowl.
- Place remaining 100 g ruby chocolate into mixing bowl and melt 2 min/50°C/speed 2. Remove chocolate mousse from the refrigerator and drizzle melted chocolate decoratively over the top of each mousse. Place back into refrigerator.
- Place sugar into mixing bowl and mill 10 sec/speed 10.
- Add raspberries and lemon juice and blend 5 sec/speed 5-10, increasing speed gradually from speed 5 to 10. Scrape down sides of mixing bowl with spatula.
- Insert butterfly whisk. Add egg white and beat 2 min/speed 4, until fluffy. Remove butterfly whisk.
- Place reserved Dark chocolate cream into a piping bag fitted with a plain nozzle (1 cm). Pipe a small amount onto the underside of 30 of the reserved mini meringues and sandwich with another meringue drop (to form 30 portions in total).
- Place a small amount of the Dark chocolate cream onto each serving plate and smooth out. Place a glazed Ruby chocolate mousse on top of chocolate cream, then top each mousse with a spoonful (or a quenelle) of the reserved Raspberry cream mousse. Arrange 5 of the reserved mini meringue sandwiches around each mousse. Garnish with fresh raspberries and raspberry powder just before serving.
Ruby chocolate mousse
Raspberry mini meringues
Dark chocolate cream
Ruby chocolate glaze
Raspberry cream mousse
Assembly
Tip
We used the "6 cup silicone baking tray" available at The Mix Shop (www.thermomix.com.au/shop or www.thermomix.co.nz/shop) but you can use any small silicone moulds you like.
Take care not to overwhip the cream, it should be fluffy and light and just hold its shape.
You can store the Ruby chocolate mousse in the freezer for up to 1 month.
The meringues can be prepared in advance and stored in a sealable container for up to 3 weeks (without filling).
The Dark chocolate cream can be made 2-3 days before assembly, if desired. Return to room temperature so it's soft enough to be piped and still hold its shape. We used dark chocolate in this recipe to balance the sweet fruity flavours of the ruby chocolate.
Also suitable for TM31 customers
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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Comments
Made for a special dinner dessert and SERIOUSLY decadent.
Everything worked as per recipe and I made mousse in dome silicone moulds (the Baby Food Pods on the TMShop would work well too).
Its very rich and quite sweet as Ruby Chocolate tastes like raspberry flavoured white chocolate.
The meringues were a delightful flavour and would be lovely atop a girlie birthday cake, for school fundraiser in bags or as petit fours with coffee.
Now deciding what to do with my BIG bag of Ruby Chocolate....pieces in Rocky Road, drizzled over dark chocolate cakes, cookies, chocolate bark or coat ice cream shapes.
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This was so delicious YUM!!
Cooking from scratch www.arwensthermopics.com
Made this for Christmas Day Dessert - it was beautiful. The ingedients for the Beetroot Powder and Raspberry Freeze Dried Powder - purchased at a Pay & Weigh store in Woodvale (6026) - the Ruby Chocolate purchased at San Churro's. The raspberry mousse was delicious and so easy to make, I think on it's own or to add to other desserts would be great as well, such an easy mousse and yummy as well.
I made the Ruby Chocolate Mousse 2 days before hand & then the rest the day before, so just a matter of serving on the day - it was a hit with all guests.
Tips on getting some ingredients - being in a small town, some ingredients were difficult to get hold of (especially in the short amount of time before xmas).
1. The main ingredient - the Ruby chocolate, FMayer Wholesalers in Victoria were able to direct me to a supplier closer to where I live and I was able to buy some and have it couriered to me.
2. Beetroot powder - I (actually my mum) found some in a specialty delicatessen being used as an alternative to coffee....
3. Freeze Dried Raspberry Powder - I made my own. A couple TBS of icing sugar, 1 drop of red food colouring (probs could have used the beetroot powder for a natural colouring?) and about a TSP Raspberry Essence. Mixed until fully incorporated, put through a tea strainer, spread on baking paper to dry out completely. Strain again into an airtight container.
Quiet a lot of work to make but they were well worth the effort and for anyone who doesn't realise the "Raspberry Cream Mousse" is really basically fruity dream, which occured to me in the shower the morning of finishing it, thinking about what I had left to do/ what I needed. Duh!! I felt a bit silly for not having realised sooner. Glad I did as I was debating pre making it. Although I did freeze the remainder and sent home with my brother to have the next day, he said it was good but I don't really know how well it held up.
Anyway, sorry for the long post but I did have fun and certainly a huge sense of accomplishment over making it, aside from SIL (who is a qualified patisierre), saying a quenelle of the raspberry mousse would have looked better. That's ok I have no qualifications a dollop worked just as well :P
In the final stages of making this dessert!! One thing I am concerned about is the Ruby Chocolate Mousse. I'm not sure if I may have slightly over mixed the cream, because when I tried to marble it into the chocolate it clumped up a bit rather than partially incorporating. Pulling it out of the freezer presented other issues as the silicone tray I used has the compartments all joined together (sharing walls) if that makes sense. Making it quiet difficult to get them out without damaging them (which I kinda did). Being quiet a hot day here, they were melting when trying to remove them from the tray, I have them on a rack back in the freezer at the moment. My main fear is that when I glaze them and put them in to the fridge, that I will wake in the morning to a melted mess. Making another batch of mousse now (just in case, and hopefully better than the last) wish me luck!!
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