Chocolate Truffle Torte
4-6 persons or done in muffin moulds more
75 grams amaretto biscuits
5 tbs glucose
5 tbs rum
450 grams dark chocolate (organic/70%+ cocoa)
570 grams double cream


crumb biscuits on 5 and tip out

break up chocolate and on 5 crumb to almost powdry consistency
add rum
add glucose
now melt this for 6 minutes on 50C
remove or use second bowl
use whisk and whip your double cream to floppy consistency
add half of chocolate mixture and combine on 3 - 4 to marble effect
turn all of this into the double cream bowl and incorporate completely

sprinkle biscuit crumbs into cake tin, or muffin moulds (Demarle is excellent, since it wont stick)
pour choc/cream mixture over biscuit crumbs, cover with clingfilm if you like and put into fridge over night
When ready to use, loosen with knife around the edges (Demarle moulds no need for loosening) and turn upside down onto plate.


Photos:

It will look pretty with a raspberry coulis and an amaretto biscuit on the side. Can be frozen and done days before use. Ingrid

this is brilliant as a starter in mini muffin forms, bread loaf tin sliced or any shape you like and on a bed of rocket:

150 g Parmesan ground 15 sec speed 10 and poured into 2 bowls of 100 g and the rest
100 g pine nuts
100 g almonds
50 g cashew nuts (or any nuts of your choice) dry roasted in a pan and then into your thermomix 5 sec, speed 8 and poured into the dish with 100 g of Parmesan
into your bowl:
3 sun dried tomatoes in oil
3 garlic cloves
1 onion halved 5 sec speed 5 (start with the cloves and let the onion/tomatoes drop onto the running knives through the hole in the lid)
open the lid and push down towards the knife the mixture onion/ garlic

add

40 g olive oil and heat for 2.5Min's varoma speed 2
add
half bunch of parsley
200 g carrots in chunks
120 g red pepper in chunks
100 leek in rings

add
1 tbs of ital. herbs and cook 10 Min's. 100C, speed 2

add 250 sour cream (yoghurt, creme fraiche would do too)
4 eggs
as well as the Parmesan/nut mixture
mix 30 sec reverse blade, speed 4.

You can salt and pepper it, I do not use salt and pour it into any form you like, sprinkle the remaining Parmesan over the top  and bake in the oven for 50 Min's at 180C

Voila! Brilliant..............I think

Hi All - I am new on this Forum but not new to the Thermomix since I have had the TM21 for 7 yrs. My younger son bought the TM31 which I found absolutely fabulous. It had a few additional functions which I envied him for and found a demonstrator to show me all the advantages of the TM31. There are but a few.

I bought the TM31 and a second bowl as my son mentioned that it was there for practical reasons, e.g. no need to wash the bowl in between dishes when preparing a dinner with friends. I hmmmmmed and ahhhhhed and bought the bowl and yes, it is of advantage since it cuts down the speed of cooking even more so.

Although it is a tremendous outlay on the surface but when I think about it, I am glad I bought it, now sadly living on my own, because I very rarely use the hob! I use the machine ea and every day and cook for myself and my dog, yes, i cook for him too!

I have made some fab recipes with it e.g. the Italian Spaghetti Nests. I have also made my own Mascarpone. It was great. Has anyone made those yet? Take care and enjoy your machine. Ingrid