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Ingredients
Base
- 125 grams Chocolate Ripple Biscuits
- 1/2 teaspoon ground cinnamon
- 55 grams Butter, melted
Filling
- 1/4 Cup water
- 1 tablespoon gelatine
- 375 grams cream cheese
- 1/2 Cup Milk
- 1/2 Cup caster sugar
- 60 grams white chocolate, melted
- 60 grams milk chocolate, melted
- 60 grams dark chocolate, melted
- 1 Cup cream, whipped
Accessories you need
-
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 5 seconds/speed 7. Add cinnamon and melted butter then mix 5 seconds/speed 5. Press into base of prepared tin then refrigerate for 20 minutes or until firm.
Insert butterfly. Place cream in TM bowl and whip 40 seconds/speed 3.5, set aside in a bowl, remove butterfly. Put cream cheese into TM bowl and beat 20 seconds/speed 5 until softened. Add milk and sugar then beat 30 seconds/speed 5 until combined. Divide the mixture into three even portions.
Place water in a small heatproof bowl, sprinkle gelatine over water. Stand in boiling water and stir until gelatine dissolved, cool slightly.
Add white chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into one of the bowls with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture onto prepared biscuit base then refrigerate for about 10 minutes.
Add milk chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into the next bowl with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture onto white chocolate layer then refrigerate for about 10 minutes.
Add dark chocolate to TM bowl and grate 7 seconds/speed 9. Melt 3 minutes/50°/speed 3. Pour chocolate into the remaining bowl with cream cheese, then add 1/3 of the whipped cream to the bowl and gently fold it in by hand. Now add 1/3 of the gelatine and gently fold in by hand. Pour this mixture over milk chocolate layer then refrigerate for 3 hours or until set.
Decorate the top with whipped cream and chocolate disks before serving if desired.
Thermomix Model
-
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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