Ingredients
Base
- 120 g Butter
- 250 g Chocolate Biscuits, eg Choc Ripple
Topping
- 125 g hot water
- 1 tablespoon Gelatine powder
- 200 g Salted Caramel Chocolate, I used Milk Chocolate
- 250 g cream cheese
- 350 g thickened cream
- 150 g Baileys, Or liquer of your choice
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 180C
Add 250g Choclate Biscuits 10 Sec, Speed 5
Set aside
120g Butter 2min, 60 degrees, Speed 1
Repeat for 30 seconds if butter is not melted
Add reserved biscuits 5 seconds, Speed 1
Press into 22cm springform tin, I used 12 mini ones
Bake in oven for ten minutes and then transfer to fridge
Add 1 tablespoon of gelatine powder to 125g hot water
Allow to cool
Break up 200g chocolate 2min, 50 Degrees, Speed 3
Repeat for 30 seconds if needed to ensure chocolate is melted
Add 250g Cream Cheese 20 seconds, Speed 5
Scrape down sides of the bowl
Add 350g Thickened Cream 20 seconds, Speed 5
Scrape down sides of the bowl
Add 150g Baileys 10 seconds, Speed 5
Scrape down sides of the bowl
Add cooled gelatine 10 seconds, Speed 5
Spread onto base
Distrubute evenly among smaller portions
Tap the tins to release trapped bubbles
Refrigerate for 3+ hours
Remove from refrigerator 5 minutes before serving
Base
Topping
Tip
You can choose not to bake the base.
However I find it shrinks the base slightly from the side of the tin which makes it easier to remove when serving
Thermomix Model
-
Recipe is created for
TM 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.
Comments
made this with out the chocolate very nice
Just to let you know that if printing out this recipe, steps 8 and 14 are missing for some reason. Check your copy before making.
Hi i was wondering where you got the salted caramel choc?
have you tried it with salted caramel dark lint chocolate?
Are you sure to delete this comment ?