Ingredients
Chocolate Bavarian180
- 180 grams Plain Biscuit
- 80 grams butter, melted
- 1/4 cup Milk
- 100 grams white marshmallows
- 200 grams milk chocolate
- 1 teaspoon Gelatin powder
- 1 tablespoon cold water
- 300 grams thickened cream
- 200 grams thickened cream extra
- Shaved milk chocolate
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
2. Chop chilled butter into cubes & add to bowl, 40 secs/50 deg/ Sp 4, add biscuit crumb back to bowl & mix 10 secs/sp 5. Press into base of lightly greased 20cm base (springform pan if you have). Refrigerate for 30 mins.
3. Grate Chocolate 10 secs/sp 9 set aside
4. Chop marshmallows 3 secs/sp 9, return grated chocolate & milk to bowl & heat 4 mins/50 deg/sp 3 until smooth, remove from bowl & set aside
5. Combine gelatine & cold water in a heatproof cup, stand cup in simmering water until gelatine is dissolved, stir warm gelatine into warm chocolate mixture. Cool for 30 mins
6. Whip cream 20 secs/sp 3.5, fold whipped cream through chocolate mixture, pour over biscuit base, cover & refrigerate for 4 hours or until set
7. Whip extra cream 20 secs/sp 3.5, spread over set chocolate mixture, top with shaved chocolate for decoration
1. Add biscuits to bowl, 10 secs/sp 8
Thermomix Model
-
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
Jodiemcdonald:could I get the non thermomix version for a friend who doesn't have a thermomix?
Do yourself a favour and MAKE THIS!!
Fantastic recipe! Turned out perfectly. I changed the order of the recipe. Whipped the cream 1st, then made the biscuit base, then the choc middle mixed with 1 part cream. Waited for choc layer to set for 30mins then added the last layer of cream. Added a broken up flake to the top. It was a winner with the kids for their Christmas dessert. Kept in the fridge for a few days. There was a piece leftover which I thoroughly enjoyed when the kids were in bed! Delicious! Will be making regularly.
sarahtroy:
sorry it's so poorly written it was my 1st time converting to a Thermomix & uploading on here
LRNH:
Yes sorry this sorry this was my 1st time converting a recipe to Thermomix & uploading so I didn't keep track of the time 😁
sarahtroy:
yes this can be frozen - & you're correct, it was frozen when I took the photo😀
LRNH: can I ask if you freezed yours or refrigerated it please? The instructions say refrigerate but the picture makes it look like it’s more frozen
cth221165:I came on to ask the same question. I’ve mixed the cream for 20 seconds and it’s runny, folded it through the chocolate mixture...have no idea how it’s supposed to set. Then I see the recipe says the butterfly is an accessory you’ll need but it doesn’t mention to add it during the steps...poorly written recipe if it does need the butterfly in. Hope I haven’t ruined the birthday cake I’m making
Should the cream still be runny or whipped stiff before adding to chocolate ?
Awesome recipe. Takes longer then 10 minutes though. I also doubled the cream for the top as 200 ml wouldn’t cover it. Really, really yum and very impressive!
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