M&M Dessert
#food #recipe #tiktokfood #M&M #tasty #fy #fyp #foryou #foryoupage #dessert
Ingredients
Cookie Crust
- 100g unsalted butter
- 100g dark chocolate
- 8g vanilla sugar (1 sachet)
- 45g granulated sugar
- 15g cocoa powder
- 50ml heavy cream
- 175g Maria biscuits (or similar plain biscuits)
M&M Cream
- 250g mascarpone
- 16g cream stiffener
- 8g vanilla sugar (1 sachet)
- 35g granulated sugar
- 400ml heavy cream
- 175g M&M’s
Ganache
- 100ml heavy cream
- 100g dark chocolate
Garnish
- M&M’s
Instructions
Cookie Crust
- In a deep bowl, combine the unsalted butter, dark chocolate, vanilla sugar, and sugar. Melt them together using a double boiler. Mix well until smooth.
- Sift the cocoa powder over the bowl and mix thoroughly. Add the heavy cream and mix until you get a smooth mixture. Crumble the Maria biscuits into pieces and add them to the chocolate mixture. Mix well.
- Evenly distribute the chocolate-cookie mixture in a springform pan. Use plastic wrap to help press the mixture down firmly.
M&M Cream
- In a separate deep bowl, combine the mascarpone, cream stiffener, vanilla sugar, and sugar. Mix for 30-60 seconds. Gradually add the heavy cream while continuing to mix until the mixture stiffens.
- Add the chopped M&M’s to the cream mixture and mix well. Set aside.
- Evenly spread the cream mixture over the chocolate-cookie crust and smooth it out. Cover the M&M dessert and let it set in the refrigerator for a few hours, or put it in the freezer to quicken the process.
Ganache
- Heat the heavy cream (100ml) until it’s almost boiling. Remove the pan from the heat and add the broken dark chocolate (100g). Let it sit for 1 minute, then mix well.
- Pour the ganache over the cream layer. Put the dessert in the refrigerator until the ganache becomes firm.
- Slice the M&M dessert into equal pieces and garnish with chopped M&M’s.
Tips
- You can replace mascarpone with cream cheese if you prefer.
- Adjust the amount of sugar according to your taste.
- Substitute vanilla sugar with vanilla extract.
- A springform pan of 28×18 cm was used in the original recipe.