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Thermomix Death by Chocolate
Choc-hazelnut and sour cherry nougat
Makes 16
Ingredients
2 A4 sheets of confectionary rice paper
550g castor sugar
350g liquid glucose
115g honey
1 tsp vanilla extract
2 eggwhites at room temperature
100g butter softened
200g dark chocolate
210g roasted hazelnuts, skins removed (or almonds)
150g dried sour cherries (or dried cranberries)
1000g water + 30g vinegar to clean TM bowl
Method
Trim the rice paper sheets to fit a 20cm-square cake tin. Use one sheet to line the base of the tin, reserving the second sheets for the top of the nougat.
If necessary, dry roast the hazelnuts (or almonds) in a frypan on the stove. Allow to cool and rub to remove skins. Set nuts aside.
Thoroughly clean a TM bowl, lid and butterfly. Add water and vinegar and heat for 10 minutes on Varoma temperature on speed 4. Dry everything thoroughly with a clean tea towel and then place the eggwhites in the cleaned TM bowl. Insert butterfly. Set TM bowl aside.
Weigh in chocolate to second TM bowl, breaking into squares as you go. Grate for 5-10 seconds on speed 8. Melt for 2 minutes at 60˚C on speed 3, or until melted. Set TM bowl aside.
Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar thermometer in the saucepan and increase heat to high.
Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C. While the sugar mixture is boiling, watch the thermometer.
Once the temperature reaches 110˚C, place the TM bowl with the eggwhites in it on TM base and whip eggwhites until stiff peaks form (3-5 minutes at 37˚C on speed 4).
With the blades on speed 3, gradually add the sugar mixture to the eggwhites in a thin stream through the hole in the lid. Beat for a further 1 minute on speed 3, or until thick and glossy.
With the blades continuing on speed 3, gradually add the butter, whisking well before adding more, and whisk for 1 minute or until combined.
Working quickly, fold through the melted chocolate, hazelnuts and sour cherries by hand using the spatula.
Spoon mixture into the prepared tin and cover with remaining rice paper. Press to flatten. Set aside in a cool, dry place for 8 hours or until set.
Once set, remove from tin and use a serrated knife to cut into 16 squares. Place in a well-sealed airtight container lined with non-stick baking paper. Refrigerate until ready to serve. Bring to room temperature to serve.
This recipe is also available to print and download from the Thermomix Recipe Community
Recipe from Donna Hay Magazine, Issue 60 Dec/Jan 12
Conversion by Erica Noble, you can find her thermomixing on Twitter (@mixotrophy), on Facebook (facebook.com/mixotrophy) or on the Thermomix recipe community (www.recipecommunity.com.au/user/erica-noble).
And for those of you – like me – who don’t have a Thermomix, here is the regular Donna Hay recipe – enjoy!
Choc-hazelnut and sour cherry nougat
2 x A4 sheets congectionary rice paper
2.5 cups (550g) caster (superfine) sugar
1 cup (350g) liquid glucose
1/3 cup (115g) honey
1 teaspoon vanilla extract
2 eggwhites, at room temperature
100g butter, softened
200g dark chocolate, melted
1.5 cups (210g) roasted hazelnuts, skins removed
1.5 cups (150g) dried sour cherries
Step 1
Trim the rice paper sheets to fit a 20cm-square cake tin. Use one sheet to line the base of the tin, reserving the second sheets for the top of the nougat.
Trim the rice paper sheets to fit a 20cm-square cake tin. Use one sheet to line the base of the tin, reserving the second sheets for the top of the nougat.
Step 2
Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar (candy) thermometer in the saucepan and increase heat to high. Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C (266˚F). While the sugar mixture is boiling, watch the thermometer. Once the temperature reaches 110˚C (230˚F), place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form.
Place the sugar, glucose, honey and vanilla in a saucepan over a low heat and stir until the sugar begins to dissolve. Place a sugar (candy) thermometer in the saucepan and increase heat to high. Bring to the boil and cook for 7-8 minutes or until temperature reaches 130˚C (266˚F). While the sugar mixture is boiling, watch the thermometer. Once the temperature reaches 110˚C (230˚F), place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form.
Step 3
Gradually add the sugar mixture top the eggwhites in a thin stream, beating continuously. Beat for a further 1 minute or until thick and glossy.
Gradually add the sugar mixture top the eggwhites in a thin stream, beating continuously. Beat for a further 1 minute or until thick and glossy.
Step 4
Gradually add the butter, whisking well before adding more, and whisk for 1 minute or until combined.
Gradually add the butter, whisking well before adding more, and whisk for 1 minute or until combined.
Step 5
Working quickly, fold through the melted chocolate, hazelnuts and sour cherries.
Working quickly, fold through the melted chocolate, hazelnuts and sour cherries.
Step 6
Spoon mixture into the tin and cover with remaining rice paper. Press to flatten. Set aside in a cool, dry place for 8 hours or until set.
Once set, remove from tin and use a serrated knife to cut into 16 squares. Place in a well-sealed airtight container lined with non-stick baking paper.
Refrigerate until ready to serve. Bring to room temperature to serve.
Spoon mixture into the tin and cover with remaining rice paper. Press to flatten. Set aside in a cool, dry place for 8 hours or until set.
Once set, remove from tin and use a serrated knife to cut into 16 squares. Place in a well-sealed airtight container lined with non-stick baking paper.
Refrigerate until ready to serve. Bring to room temperature to serve.
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| Sue Sherratt Civil Marriage Celebrant (Photo credit: Civil Celebrant) email: info@civilcelebrantservicesaustralia.com.au |
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