Portada » desserts with thermomix » Chocolate and apple cream with thermomix

Chocolate and apple cream with thermomix

(6 votes, average: 3.17 out of 5)

8 June, 2022

We are used to preparing and eating salty creams, some kind of vegetable or legume as a menu starter, but today we show a rare but equally delicious variant.

It’s a cream chocolate and apples with thermomix, ideal for desserts or for filling cookies or cakes.

This chocolate cream combined with apple will delight more than one due to its subtle flavors that few of us knew combined so well.

Chocolate and apple cream with thermomix

So if you want to surprise your guests, try this unmissable chocolate and apple cream.

Chocolate and apple cream with thermomix

People

Cooking time:

12 minutes

Total Time

12 minutes

Kitchen

Spanish

Category:

desserts with thermomix Vegetarian Recipes with Thermomix

Ingredients of Chocolate and apple cream with thermomix

675 grams of Golden apples cut into chunks
65 grams of chocolate for desserts
15 grams of neutral gelatin sheets
50 grams of cold water
65 grams of butter
40 grams of sugar
120 grams of honey
15 grams of cornstarch
The juice of 1 lemon
vanilla (optional)

Preparation of chocolate and apple cream with thermomix

The first thing you should do to start preparing this unmissable chocolate and apple cream is to hydrate the sheet gelatin in cold water.
Then, in the Thermomix bowl add the apples cut into pieces of approximately 2 centimeters, along with the honey and sugar, program.
1 minute / Speed 5
With the help of the spatula, lower the remains of the crushed apple from the walls of the Thermomix bowl. Immediately add the cornstarch, butter, lemon juice and if you like a little vanilla, program.
10 minutes / Temperature 100°/ Speed 2
Drain the gelatin that had been previously hydrated and add it to the apple mixture in the Thermomix bowl. Also incorporate the chocolate, program.
1 minute / Speed 10
Meanwhile, in a large bowl add cold water and a little ice.
When the cream is ready, add the apple and chocolate cream to another bowl (a little smaller than the one you used to put the water and ice), cover it with plastic wrap or transparent paper and place it on top of the bowl of water, taking care to that it is not completely submerged and that no water enters the preparation.
This process is to cool the cream faster before placing it in the refrigerator.