Preparation time
10min
Total time
10min
Portion
2
portion(s)
Level
easy
Ingredients
Bunny Hopper
- 200 g Dark chocolate (70% cocoa)
- 35 g Peppermint Crisp Bar, (roughly crushed)
- 100 g Creme De Menthe
- 100 g Creme de cacoa, (clear version, not chocolate version)
- 300 g Vanilla ice cream
- 300 g thickened cream, (or whipping cream)
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add dark chocolate to bowl in pieces, insert lid & MC, chop 10secs, speed7.
Melt dark chocolate for 4mins, 50deg, speed2.
Scrape down sides of bowl with spatula if required, insert lid & MC, heat on 50deg, speed2 for an additional 30secs.
Scrape out of bowl with spatula into small bowl big enough to fit the rim of your chosen glass.
Gently dip the rim of your glass into the melted chocolate and place glass into the fridge.
(Here is where you can add some milk to your bowl, heat for approximately 4mins, 80deg, speed 3 to make a yummy hot chocolate using up the remaining melted chocolate left in the bowl).
Clean and dry mixing bowl.
Roughly crush the peppermint crisp bar (keeping inside the wrapper) with a rolling pin or back of a spoon.
Pop aside in an airtight container for garnish later.
In a clean bowl, insert butterfly, add 300g thickened cream, insert lid & MC and whip for approximately 30-60sec (keeping an eye on it through the hole in the mixing bowl lid so as not to over whip) until soft peaks form. The length of time will depend on how fresh your cream is. The fresher the cream, the longer it will take to whip. Remove cream from bowl with spatula and fill your piping bag. Set aside in the fridge for garnish later.
Cocktail
Without washing mixing bowl, add vanilla ice cream, creme de menthe and creme de cacoa. Insert lid & MC, blend
"Blend" for 30secs on speed 6. You may wish to add more ice cream to give a thicker consistency.
Pour into your chilled cocktail glass, using a piping bag pipe the whipped cream on top and sprinkle with crushed peppermint crisp bar.
Add a straw and enjoy!
Garnish
Tip
A rolling pin is useful to roughly crush the Peppermint Crisp bar in it's packet.
You will need a piping bag and star nozzle to pipe the cream on top.
Instead of ice cream you can blend thickend cream and ice for a frappe texture.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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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