NOTE: Infuse eggs and mascarpone with black truffle 1—3 days prior to making
Biscuit Shells
- 2 packets wine biscuits finely crumbled
- 150 grams butter melted (approx)
Truffle Cream
- 1 egg and 1 egg yolk
- 250 grams mascarpone/cream cheese
- 1/8 cup castor sugar
- 1tbsp grated truffle
Chocolate Mousse
- 200 grams good quality dark chocolate
- 3 egg yolks
- 1tbsp castor sugar
- 200 mls cream
METHOD Makes 30
Biscuit shells
Mix wine biscuits and melted butter. Press into muffin trays and chill
Truffle cream
Beat eggs with the sugar then cook gently over hot water whisking continually. Cool a little and beat into the mascarpone. Add truffle and beat. Cool
Chocolate mousse (your favourite choc mousse recipe ) or…
Melt chocolate over boiling water and cool a little, beat the egg yolks and sugar and add to chocolate, whip cream and fold into chocolate mix. Let cool but not set.
Spoon or pipe truffle cream into shells then dollop a generous amount of mousse on top. If the shells break don’t worry just serve in a little jar as a deconstructed version 😉
Let chill before serving.
