I happened to see Justine Schofield at the Brisbane Good Food and Wine show with her new bubba. What a cutie. This EVOO mousse recipe was one I originally converted to the Thermomix for Justine when she did some work for Thermomix Oz, way back when! Loads has happened since. Clearly. She is a superstar and super lovely to boot. It couldn't have happened to a nicer person.
Anyhoo, this recipe has been around for ages, and it is perfect inside a pastry shell, and of course a chocolate pastry can never be bad. Fresh raspberries are plentiful just now, so get on it people. Delish!
Some other raspberry favourites on here:
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Chocolate Dough
- 100 Grams sugar
- 230 Grams plain flour BUY
- 120 Grams unsalted butter cold and cubed BUY
- 35 Grams cocoa powder BUY
- 3 egg yolks
- 1 Tablespoon iced water
-
Mousse Filling
- 150 Grams chocolate dark, in pieces BUY
- 50 Grams milk
- 1 Teaspoon vanilla bean paste BUY
- 300 Grams cream BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) Choose a fruity EVOO for this BUY
- Raspberries, (or blueberries, strawberries) to garnish
Do
- 1
Chocolate Dough;
- 2
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add flour, butter and cocoa and mix 6 sec/speed 6.
- 4
Add egg yolks and water and mix 6 sec/speed 6-7 until a ball of dough forms.
- 5
Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 30 minutes to rest.
- 6
Preheat oven to 180ºC.
- 7
Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.
- 8
Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.
- 9
Blind bake for 25 minutes or until fragrant and well cooked.
- 10
Allow to cool completely before filling.
- 11
Mousse Filling;
- 12
Place chocolate into Thermomix bowl and chop 10 sec/speed 8.
- 13
Add milk, vanilla and EVOO and cook 3 min/50ºC/speed 1. Remove from bowl and set aside to cool. Allow the bowl to cool before proceeding as well.
- 14
Without washing, place cream into Thermomix bowl and whip 10 sec/Butterfly/speed 4 or until soft peaks form.
- 15
Add melted but cooled, chocolate mixture back into Thermomix bowl and mix 3 sec/Butterfly/speed 4.
- 16
Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.
- 17
Assemble by spooning mousse into prepared tart cases, topping with fresh berries. Dust with icing sugar prior to serving if you wish.
