Thermomix Chocolate Muffins

If you’re in my Mix Taste Eat Facebook Group, you may have seen that I recently shared a video of my favourite 12WBT Chocolate Fudge Cakes being made. When I did the 12WBT program, these were a craving lifesaver for me. I would make a batch and freeze them all wrapped individually so if I had a sweet craving after dinner I knew that I could nuke one of these in the microwave for 30 seconds and I’d have a warm gooey chocolatey treat that fit in within my daily calorie goals.

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I may have over indulged a little over the school holidays. I’m trying to get back into the swing of things and the first thing I reach for when I need to get back in shape is my old 12WBT information. I know that sticking to the calorie limit and exercising works really well for my body, and I like to do something that gives me results I can see as well as setting me up for better habits.

I’m a bit of a snacker. I’m not big on breakfast and will have a bigger lunch than needed then will snack too much for the rest of the day. So I’ve started with having breakfast every morning. I’ll have balanced meals and if I’m craving that chocolate kick after the kids have gone to bed, I’ll reach for a Chocolate Muffin and know that it still fits within my diet. Mostly.

I had a little play with the recipe and made it more my own. Obviously, I make it using my Thermomix before baking them in the oven too. How silly would it be to make them the ‘old fashioned’ way now!

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Thermomix Chocolate Muffins

You’ll need:

  • 140g Apple Puree (I make mine but you can also buy it from the supermarket)
  • 130g Yoghurt (I used Lactose Free Natural Yoghurt – Coconut Yoghurt would work well too)
  • 2 Eggs
  • 1 tsp Vanilla Essence
  • 110g Plain Flour (I used Gluten Free Flour)
  • 1 tsp Baking Powder
  • 40g Cacao Powder
  • 80g Brown Sugar
  • Pinch of Salt

Method:

  1. Preheat your oven to 150C. Grease a muffin tin and set aside.
  2. Weigh into the Mixing bowl your apple puree, yoghurt, eggs and vanilla and mix together for 20 Sec/Sp 4.
  3. Add in the flour, baking powder, cacao, brown sugar and salt on top of the wet mix and blend for 20 Sec/Sp 4.
  4. Scrape down sides and mix for another 20 Sec/Sp 4.
  5. Pour mixture into your prepared muffin tin and bake for 10-15 min in your oven.

When done I’ll let them cool completely before wrapping individually in glad wrap and storing them in a freezer proof container in the freezer. Then I’ll unwrap one, zap it in the microwave for 30 seconds and eat warm with some yoghurt or cream. Yum!!

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Red Dragon Fruit Panna Cotta

There’s a wonderful little grocer just around the corner from where we live and seeing as we’ve been living in the middle of nowhere for so long with limited access to wonderful fresh food, you can just imagine the heaven I’m in.

I’ll often go there rather than the local IGA to grab bread just so I can see what’s on special and if there’s a ‘seconds’ box. They usually have a few boxes of fruit and veg that at the end of the day don’t look so good and so they pile them all together and sell them for $3 a box.

Bargin!

From them I’ve made 3 jars of tomato ketchup, a few jars of strawberry jam (the older not-so-nice looking strawberries are just perfect!) and there’s a few odd looking things in them that I like to experiment with.

The other day while browsing I picked up a box with this wonderful fruit in it, already wanting to create something vibrant and delightful.

Red Dragonfruit has this intense pink flesh that’s spotted with little black seeds when cut open. I just love the subtle sweetness it has when eaten and I knew I wanted to make something that showcased both of these wonderful elements.

Red Dragon Fruit Panna Cotta.

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I don’t have a set-in-stone recipe for Panna Cotta but have made a few in the past and more so follow the instructions on the back of the gelatine packet, but for you guys, I {thankfully} wrote it down!

Now, if you don’t have dragonfruit don’t stress! You can still make the base recipe (without the dragonfruit) and add some vanilla bean paste, matcha powder {possibly my next panna cotta…}, cacao powder, mango flesh or even tumeric powder {but increase the sweetness for this one!} for a vibrant yellow dessert! But if you do happen to find a Red Dragon Fruit (be sure to check the store as there are also White Dragon Fruit’s with white flesh) for this dish then, perfect!

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To make it you’ll need:

  • 220g Coconut Milk
  • Flesh of 1/2 a Red Dragon Fruit
  • 30-50g Maple Syrup {depending on how sweet you like it}
  • 1 tsp Vanilla Extract
  • 4 Sheets of Gelatine

Method:

  1. Into your Mixing Bowl weigh in your coconut milk then add the dragon fruit flesh, maple syrup and vanilla. Mix together for 4 Min/70 C/Speed 4
  2. While that’s mixing soak your gelatine leaves in a bowl of water to soften.
  3. When the mixture has finished set your time for 1Min/Speed 4 and add the softened gelatine leaves through the mixing bowl lid, allowing them to be completely incorporated into the coconut mixture.
  4. Once done, strain through a fine mesh sieve to remove the dragon fruit seeds and pour the pink mixture into 4 small cups, placing into the fridge to set for at least 5 hours.

I served mine with some vanilla {lactose free} cream, chopped pecans and micro-herbs but if you don’t want to fuss you can top yours with a dollop of thick cream {maybe a shave of chocolate or three!} and enjoy!

Shannon’s Chocolate Peanut Bar

I like a good challenge. I’m more likely to challenge myself to reach a new goal, learn something new or to step a little out of my comfort zone but I can say that if someone else told me I can’t achieve something or I won’t be able to learn this or that, just watch me smash that assumption out of the park.

I dare you.

I’ve always been good at following a recipe. I grew up browsing my Mum’s display folder of recipe cut outs she’d taken from various magazines. When I left home Mum bought me the ‘Day to Day Cookery Book’ that’s a staple in many households. I lived cooking out of that book for years.

Now, I read cookbooks like you’d read a good Dan Brown. I will happily sit and read recipes, down to every detail, then whenever I can find the spare hours, I cook.

Last year I re-created Anna Polyviou’s Carrot Cake from a MasterChef Pressure Test. While it took me two weeks (I don’t have a blast chiller and live in the middle of nowhere so I had to create even some of the ingredients for the recipe – Hazelnut Praline Paste anyone?) the end result tasted amazing and was so satisfying I vowed to do it again with another fantastic looking recipe this year.

Bring on Shannon Bennett’s Chocolate Peanut Bar Dessert.

The first pressure test for this year’s MasterChef and as they were showing it to the competing contestants I was sitting on my couch mentally adding up how many days it’d take me to make it. {Two.} They displayed the different elements to the competitors and I was ticking off if I could access all the ingredients before Hubby’s birthday the next week. As soon as the recipe was available on the Ten website, I downloaded it and read.

Again, I don’t have a blast chiller, so leading up to Hubby’s birthday I made the Chocolate Parfait and the Peanut Ice-cream two days before. The next day, I had a spare hour and thought I’d just get a few elements done. I nearly completed it. Each element is so particularly detailed by Bennett that I felt it was easy to re-crate. It was wonderful to go through and tick them off once they were completed.

The last two things to do were the Honey Caramel Sauce and the tempered chocolate layer that sit’s on the top of the nougat. The sauce was simple and happily sat aside waiting for dessert time to re-heat it up. The tempered chocolate was the only thing that I had to do twice. Firstly I followed Bennett’s instructions but I don’t think I had good enough chocolate, so I sent Hubby out with strict instructions on what to buy and when he’d brought it home, I tempered chocolate the way I already knew how, and it worked. Thankfully.

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Our dinner that night was light and eaten with much anticipation in what’s to come (as I had shared what I was making with my friends on Facebook.) Assembling the dessert, I felt as though I was jumping out of my skin with excitement!

The Peanut Ice-Cream alone is sensational. I could sit and eat a bowl of it all on it’s own.  If you don’t watch MasterChef or missed that episode, the Chocolate Peanut Bar Consists of:

A Brown Sugar Crumble that holds the Peanut Ice-Cream in place. A Candied Peanut Crumb that sits beside the Peanut Caramel. On top of that rests the Chocolate Parfait that is dotted with Honey Nougat then topped by the Tempered Chocolate. Then there’s theatre. Once on the table you pour over the hot Honey Caramel Sauce, and that melts the tempered chocolate and blankets the dessert. So lush and rich.

Bonus – there’s enough of each element leftover for Mothers Day Dessert tonight!

A few points – I definitely couldn’t have made it without my Thermomix. It’s even specified a few times in the recipe. It make a huge difference when aiming for the correct textures of different elements. I also used my KitchenAid for part of it as well.

As I don’t have a sugar thermometer the caramels were made by experience on how much I’d pushed the sugar to the right temperature. Thankfully they worked out well, but if you’re not confident with that just pick up a sugar thermometer, they’re readily available.

As with all new recipes, read through it first and see what you can make now and which elements you can make later (account for freezing/resting/cooling times) so that everything is all ready at the same time.

It was such a great challenge I’m hoping theres a few more pressure tests to re-create this year! Or I might just go ahead and apply myself one of these days…