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:
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
-
Chocolate Dough
- 100 Grams sugar
- 230 Grams plain flour
- 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.
