I know I can carry the chocolate thing too far sometimes…take for example the Crio Bru grounds in my Avocado dip…(don’t knock it until you try it!) But there really isnt a down side to a chocolate pastry base, filled with a chocolate mousse filling, and then, why not, to hell with the expense, top it off with some gorgeous berryness! This recipe was one I actually developed for the lovely Justine Schofield…if you are listening Jus, I am freelance now…busier than a cut snake, but hey, text me! (RecipesRittenRUs!!) It has subsequently been seen around various sources, so by now no means original…and even this is a tweak. But oh what a delicious one! Enjoy!
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- 100 g sugar
- 230 g plain flour
- 120 g unsalted butter, cold and cubed
- 35 g Valrhona cocoa (or other high quality cocoa)
- 3 egg yolks
- 1 tbsp iced water
- 150 g good quality dark chocolate
- 50 g milk
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 300 g whipping cream
- 100 g fruity Extra Virgin Olive Oil
- Raspberries, blueberries, strawberries to garnish
Place sugar into Thermo bowl and mill 10 sec/speed 10.
Add flour, butter and cocoa and mix 6 sec/speed 6.
Add egg yolks and water and mix 6-8 sec/speed 6-7 until a ball of dough forms.
Turn mixture out onto floured Silpat mat and push together with your hands. Form a flat disc, wrap and refrigerate for 1 hour to chill.
Preheat oven to 180ºC.
Roll dough out to 3mm thick and line 8 individual tart tins, or a 23cm tin with pastry.
Trim edges and dock pastry with a fork all over the base. Refrigerate again for 30 minutes.
Blind bake for 15 minutes, remove beads and cook a further 10 minutes until crisp.
Allow to cool completely before filling.
Place chocolate into Thermo bowl and chop 10 sec/speed 8.
Add milk, vanilla and EVOO and cook 2 min/50ºC/speed 1. Remove from bowl and set aside.
Place cream into Thermo bowl and whip 10 sec/speed 4/Butterfly or until soft peaks form.
Add melted chocolate back into Thermo bowl and mix 3 sec/speed 4.
Pour EVOO onto lid with MC in place and incorporate 20-25 sec/speed 2.
Assemble by spooning mousse into prepared tart cases, topping with fresh berries.