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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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White Chocolate and Milk Chocolate Mousse with Thermomix

 White Chocolate and Milk Chocolate Mousse with Thermomix


White Chocolate and Milk Chocolate Mousse with Thermomix

This double-layered mousse combines the creamy sweetness of white chocolate and the richness of milk chocolate for an elegant dessert. The Thermomix ensures smooth and perfectly aerated results.

Ingredients (Serves 6):

For the Milk Chocolate Mousse:

  • 150g milk chocolate, chopped
  • 250ml heavy cream (chilled)
  • 1 large egg yolk

For the White Chocolate Mousse:

  • 150g white chocolate, chopped
  • 250ml heavy cream (chilled)
  • 1 large egg yolk

Instructions:

  1. Prepare the Milk Chocolate Mousse:

    • Place the milk chocolate into the Thermomix bowl and chop for 10 seconds at Speed 8.
    • Melt the chocolate for 3 minutes at 50°C, Speed 2.
    • Add the egg yolk and mix for 20 seconds at Speed 4 until smooth.
    • In a separate clean bowl, whip the cream (250ml) until soft peaks form (use a hand mixer or whip in the Thermomix by placing the butterfly whisk and mixing at Speed 3.5, watching closely).
    • Gently fold the whipped cream into the melted chocolate mixture. Pour into serving glasses, filling halfway. Refrigerate while preparing the white chocolate mousse.

  2. Prepare the White Chocolate Mousse:

    • Clean and dry the Thermomix bowl thoroughly.
    • Add the white chocolate and chop for 10 seconds at Speed 8.
    • Melt the chocolate for 3 minutes at 50°C, Speed 2.
    • Add the egg yolk and mix for 20 seconds at Speed 4 until smooth.
    • Whip the cream as above, then gently fold it into the melted white chocolate mixture.
    • Spoon or pipe the white chocolate mousse over the milk chocolate mousse layer in the serving glasses.

  3. Chill and Serve:

    • Refrigerate the layered mousses for at least 2-3 hours, or until set.
    • Garnish with chocolate shavings, fresh berries, or a sprig of mint before serving.

Tips and Variations:

  • Flavors: Add a tablespoon of liqueur like Baileys to the milk chocolate mousse or orange zest to the white chocolate mousse for a flavor twist.
  • Texture: For a firmer texture, use 1/2 tsp of gelatin dissolved in 2 tbsp hot water and mix it into each melted chocolate before folding in the cream.
  • Presentation: Use piping bags for clean, even layers, and serve in transparent glasses to showcase the layers.

Would you like a complementary sauce or garnish suggestion for this dessert?

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