Perfect Chocolate Cream with Thermomix TM7: Matchless Silkiness and Speed
When it comes to custard or chocolate cream, the dream of every home pastry chef is absolute silkiness.
That velvety, glossy texture without even a hint of flour or scrambled egg. And I must tell you: the new Thermomix TM7 has raised the bar to a level never seen before!
This chocolate cream recipe, already a classic, becomes a totally different experience with the new version. If with the previous model we had to be careful about timing, temperature, and ingredient quality, here the TM7 makes a clear difference.
In particular, I’ve noticed two huge improvements:
Initial Homogeneity: The initial pulverization phase of the dry ingredients and chocolate is so powerful and uniform that you start with an incredibly fine base. This is the first secret to a total absence of lumps.
Quality of Cooking/Mixing: The management of temperature and mixing speed by the TM7 allows you to achieve a cream that doesn’t stick and reaches a level of silkiness I would describe as impeccable. There’s no need for a sieve, no need for stress: the cream that comes out of the bowl is already perfect.
This is the chocolate custard recipe I will use from now on because it allows me to focus only on the quality of the ingredients, knowing that the TM7 will take care of the textbook consistency. Ready to make the smoothest and most velvety cream ever?
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 1 Minute
- Portions: 4
- Cooking methods: Other
- Cuisine: Italian
Ingredients for Chocolate Cream Thermomix TM7 (about 26.5 oz)
- 2 1/4 cups milk
- 1/2 cup sugar
- 1/4 cup all-purpose flour (or 1/4 cup cornstarch)
- 2 eggs (about 2.1 oz each)
- 3.5 oz dark chocolate 75% (In pieces (about 1 inch))
Detailed Procedure (with Thermomix TM7)
Initial Mix: Place sugar, chocolate pieces, and all-purpose flour in the bowl.
Grind: Blend at speed 10 for 20 seconds.
Cleaning: Use a spatula to bring the pulverized mixture down to the bottom of the bowl.Add Liquids: Add milk and whole eggs.
Perfect Cooking: Cook: 7 min. 194°F / {speed} 4. [Note: The TM7 manages temperature and speed with impeccable precision to avoid lumps and sticking].Transfer: Immediately transfer the cream to a glass or ceramic bowl.
Cooling: Cover the surface of the cream with plastic wrap, making it adhere perfectly to prevent a “skin” from forming.
Rest: Let it cool at room temperature and then refrigerate for at least 2 hours.
Serving: Serve warm, cold, or use as desired for filling.
Ingredient Notes and Tips
Eggs: Use fresh grade A eggs, especially at room temperature. This helps emulsify with the milk and achieve a more stable consistency.
Chocolate: 70% cocoa offers the perfect balance of sweetness and intensity. If you prefer a stronger flavor, use 80%, but you may want to slightly increase the sugar.
Milk: Whole milk is crucial for the final silkiness. If you use partially skimmed milk, the cream will be less rich.
My Extra Tip: If you want an even more enveloping aroma, add a teaspoon of vanilla extract or half a pod (the seeds) along with the liquid ingredients.
Storage
The Chocolate Cream Thermomix TM7 can be stored in the refrigerator in an airtight container (or with contact wrap) for up to 3-4 days.
Recipe Alternatives and Variations
Coffee Cream: Replace 1/4 cup of milk with 1/4 cup strong espresso coffee (cold).
Orange Aroma: Add the zest of an untreated orange along with the initial ingredients (sugar, chocolate, flour).
Mousse Cream: Once cooled, you can make it lighter and fluffier by adding 5 oz of whipped cream and gently mixing by hand.
Perfect Uses and Pairings
By the Spoonful: It’s perfect to enjoy on its own, perhaps with added toasted hazelnut crumbs.
Fillings: Ideal for filling cakes, pies (as a base), cream puffs, or as filling for croissants.
Pairing: Pairs divinely with fresh fruit, particularly strawberries, raspberries, or oranges.
Origins and History of the Recipe
Custard, the mother of all creams, originated in the Italian Renaissance and was perfected by French chefs. Its chocolate variant became popular in the 18th century with the spread of cocoa in Europe. This Thermomix TM7 version is the modern evolution: it combines the Italian tradition of simple ingredients (eggs, milk, flour) with technological efficiency, guaranteeing a pastry result in record time.
My Challenge to You: Perfect Consistency
Friends, there’s no more escape for the lumps! The precision of the Thermomix TM7 is such that the creaminess of this recipe is guaranteed. My challenge to you is this: try the recipe and tell me if you’ve ever tasted a smoother and more velvety chocolate cream than this. Share your creations.
FAQ (Questions and Answers)
1. Can I substitute flour with starch?
A: Yes, if you want a lighter and shinier cream, you can replace all-purpose flour with 1/4 cup cornstarch (Maizena) or rice starch. In this case, however, the absence of flour makes whole milk even more recommended.
2. My cream is too thick after cooling, why?
A: Custard always tends to solidify in the fridge due to the flour/starch. If you want it more fluid, before serving, you can soften it by putting it back in the Thermomix and mixing for 1 min. / {speed} 3 without heat, or by adding a tablespoon of cold milk and stirring with a hand whisk.
3. Can I make a half batch?
A: Yes, the Thermomix TM7 is excellent at handling small quantities too. You can halve all the ingredients (including the eggs, using just one weighing about 2.1 oz) while maintaining the same cooking times and temperatures.
