Thermomix Death by Chocolate

So today we’re sneaking in a second Death by Chocolate post for the Sweet Adventures blog hop (check out last week’s recipe here – White Chocolate & Raspberry Individual puddings), because really, you can never have too much chocolate! This round of the blog hop is hosted by Christina at The Hungry Australian – so be sure to check out her decadent looking chocolate mousse recipe and all the other entries for the blog hop over at The Hungry Australian

Last Sunday, myself and Erica (aka Mixotrophy) had a big bake-up in my kitchen in preparation for the blog hop and so below is Erica’s rather delicious Thermomix-friendly Death by Chocolate entry…

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.

Melting chocolate in the Thermomix

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.

Thermomix praline glucose mix

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.

Checking the temperature of the glucose mixOnce 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).

Perhaps the easiest way ever to beat eggwhites

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.

Pouring glucose mix into Thermomix

With the blades continuing on speed 3, gradually add the butter, whisking well before adding more, and whisk for 1 minute or until combined.

Eggwhites and glucose mix

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.

Thermomix praline mix being poured

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.

Choc Hazelnut and Sour Cherry Nougat

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.

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.

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.

Step 4
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.

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.

Now if you’ve managed to get through all of that, don’t forget to click on the image below which will take you over to all the other decicious Death by Chocolate blog hop entries!

SABH_Death by Chocolate Blog Hop

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Comments

  1. Your nougat looks absolutely delicious! I’ve never made nougat at home but now I’m sorely tempted – thanks for the inspiration!

  2. I have not only read this, but drooled all over it! Lovely, decadent spread ladies! Can’t wait to see what’s coming next. This is gorgeous and I’m sure delicious too. Last time I ate store-bought nougat (someone brought it from Spain as gift) I broke my tooth. This looks SO much more reasonable and impossible to resist. Congrats and thanks for doing all the work on this excellent blog post 😉

    • It tastes wonderful Helene – and not tooth breaking hard either!
      Erica did a great job with it. I’m not a huge nougat fan, but I’ve been swayed!

    • I hope you wiped the screen, Helene 😉

      When we were in Italy last year I tried lots of different kinds of yummy nougat and I’ve always wanted to try and make some. I did some research and there are lots of different methods due to the number of different styles of nougat. I think the Donna Hay recipe is an Australianised version of the Italian style of nougat but I’m not really sure. There are some other TMX nougat recipes out there too that have been translated from Italian blogs!

  3. How delicious! I am fascinated by the Thermomix too!

  4. Good Work

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