Chocolate truffle mousse
- Petit four
- Medium
- 10
- 20 minutes
PT20M
Aaron Patterson's chocolate mousse recipe uses an espuma gun to achieve the perfect light, creamy texture, beautifully countering the rich mix of dark chocolate, olive oil and egg whites. The chef serves this mousse alongside vanilla ice cream, mascarpone and a boozy coffee-soaked almond sponge to create a signature spin on tiramisu, but it works equally well served on its own as a light sweet treat to have alongside coffee.
Ingredients
- 300g of 50% dark chocolate
- 1 egg yolk
- 25ml of water
- 5g of cocoa powder , plus extra to serve
- 220ml of olive oil
- 150g of egg white
- 25g of butter , melted
Equipment
- Electric hand whisk
- Espuma gun
- 2 siphon cartridges
Method
1
Place the egg yolk in a bowl and whisk through the water and cocoa powder until combined
- 1 egg yolk
- 25ml of water
- 5g of cocoa powder
2
Still whisking, slowly pour in the olive oil in a steady stream as if making a mayonnaise. Continue whisking until all the oil has been added and the mixture is glossy and emulsified
- 220ml of olive oil
3
Create a bain-marie by placing a bowl over a pan of simmering water, ensuring the bottom of the bowl does not touch the surface of the water. Break the chocolate into chunks and add to the bowl, allowing to gently melt
- 300g of 50% dark chocolate
5
Fold through the egg yolk mixture, mixing well until fully incorporated. Leave the mousse to rest for a couple of minutes, allowing the chocolate to set slightly
6
Transfer the mixture to an espuma gun with 2 charges. Reserve in the fridge if using as part of a larger dessert, or siphon mounds of mousse across small plates and dust liberally with cocoa powder to serve
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Chocolate truffle mousse
