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Tag: chocolate

Thermomix Chocolate Semifreddo

Lately I’ve set about converting a few favourite recipes. There are a few techniques I haven’t tried in the Thermomix yet and love the chance to experiment and see how much I can do in there. I’m already making so much more than I would have without it, but how would I do some things I could already do? Just by trying…

When converting a recipe I look at the steps that need to happen. This day I was making a Chocolate Semifreddo. The original recipe call soft eggs and sugar to be beaten by a hand blender in a bowl over a pot of boiling water. Seeing as I don’t even own a hand blender anymore, this wasn’t an option. So I experimented, and was pretty happy with the result!

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I used my ThermoServer in the freezer with the semifreddo to help set it, but you could also set it in ice-cube trays then blitz it up again as a quick set option.  IMG_0941

Here’s how I made my Thermomix Chocolate Semifreddo:

You’ll need:

  • 3 Eggs
  • 2 Egg Yolks
  • 150g Rapadura Sugar
  • 420g Cream
  • Desired flavourings (I used a few tablespoons of Quirky Jo’s Hazlenut Chocolate Spread but you can use anything!)

Method:

  1. Add the rapadura to the Thermomix mixing bowl and mill for 10 Seconds/Speed 7
  2. Insert the Butterfly before adding the eggs and extra yolks. Cook for 7 Min/70 C/Speed 4 watching the timer. When there is 2 Mintues left on the timer, push the 34 C button to reduce the temperature. 
  3. It will look like the picture above, all lovely and whipped!
  4. When done, transfer to a clean bowl and clean and dry the mixing bowl. Insert the Butterfly and whip cream until soft peaks form.
  5. Fold egg mixture through the whipped cream. Add whatever flavourings you like now and stir through gently, ensuring you don’t knock all the air out of the eggs.
  6. Pour into your ThermoServer (or a metal bowl) and place into the freezer for 3 – 4 hours or till set, stirring every few hours for a light texture.

I was most anxious about how whipping and heating the eggs would go (I didn’t want scrambled eggs!!), I was so happy when it worked out!! Silly me for doubting the Thermo!!

Make it yourself and let me know if it works for you too! I’ve since made it a few times and used the same technique of lowering the temperature on other dishes and it works really well. Don’t forget to share it with me on Instagram – @thestrandsofme!

 

Tuesday Treat: Chocolate Mug Cake

I just love some warm gooey cake on a cold winters night. And the nights lately have been so cold and wintery. I’ve been using this recipe from Nutritious Eats, but tweaking it to how I like it. It’s yummy and chocolately and the yoghurt on top makes it healthy, right?

And it’s quick. The kids are in bed, the lights are out, I’m tucked up under a blanket on the couch and crave chocolate. Make it in an ad break. Then I’m definitely ready for bed.

My Chocolate Mug Cake:

You’ll need:
– 2 Tablespoons SR Flour (I use Gluten Free flour.)
– 1 Tablespoon NatVia
– 2 Tablespoons Cacao
– 1 1/2 Tablespoons Coconut Oil or Coconut Butter
– 2 Tablespoons Milk
– 1 egg
– 1 Tablespoon of Chocolate Chips or Buttons

Method: 
– Combine the flour, NatVia and Cacao into the mug and mix well. Add the milk, oil (if it’s not melted be prepared to use some elbow grease) and egg and mix. Once all combined drop the chocolate chips on top. I usually tuck them in a little just under the top so they melt nicely.
– Cook in your microwave for anywhere between 45 seconds – 1 Min 30. Really depends on your microwave. The more you cook it the more cake-like it’ll become. Less if you like it gooey in the middle. Mine takes about 1 min 10 to be perfect.
– Dollop with yoghurt (or cream, if you dare) and strawberries. Fruit makes it healthy, right?

Have you made a Mug Cake? How awesome is it!

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