Thermomix White Chocolate Crisps, Cumin & Cream

Ingredients (Makes about 40 crisps)

  • 250g White Chocolate, chopped
  • 1/2 teaspoon Cumin Seeds
  • pinch of Salt
  • 25g Plain Flour
  • 200g 40% fat cream


  1. Place chocolate, cumin and salt in the TM Bowl and melt for 8 mins/ 80ºC/ speed soft then for 5 mins/ 80ºC/ Speed 3. (Stop the machine each minute to scrape down the caramelizing chocolate)
  2. When it’s finished, blitz for 1 min/ Speed 9.
  3. Pour the chocolate onto baking paper or a silicon sheet and spread it out evenly, to about 2mm thick.
  4. Refrigate for 5 minutes before gently marking into biscuit-sized circles, triangles, or other desired shapes.
  5. Put back into the fridge until completely firm.
  6. Break into pieces according to the marked shapes. (The off-cuts can be re-melted and the process repeated)
  7. When ready to serve, put the butterfly in place and pour in the cream. Beat for about 1 min/ Speed 4, or until light peaks form.
  8. To serve, either sandwich the crisp biscuits with the cream or pipe drops onto a serving plate and arrange the crisps between.

Tips: Be warned, the chocolate softens quickly.

Recipe adapted from ‘In the Mix: Great Thermomix Singapore’ by Dani Valent.

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