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Chocolate truffle mousse with spiced tamarillo
Chocolate truffle mousse with spiced tamarillo
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Prep Time:
60 minutes
Cook Time:
25 minutes
Total Time:
85 minutes
Indulgent chocolate mousse with spiced tamarillo - a showstopper for special occasions.
Ingredients:
  • 2 tamarillos
  • 385g caster sugar
  • 435ml water
  • 4 whole cloves
  • 1 vanilla bean, split in half, seeds scraped
  • 1 cinnamon stick
  • 1 star anise
  • 185ml thickened cream
  • 200g dark cooking chocolate
  • 4 egg yolks
Instructions:
  • Cut tamarillos in half lengthwise, keeping 1cm at the stem end intact. In a small saucepan over high heat, mix 1 1/2 cups (315g) sugar, 1 1/2 cups (375ml) water, cloves, vanilla, cinnamon, and star anise. Bring to a boil, then lower the heat to medium-low and add tamarillos. Cook for 5 minutes until warmed through. Remove from heat, cool to room temperature, and chill in the fridge for 20 minutes.
  • To make the mousse, whip the cream using an electric mixer until stiff peaks form. Chill in the fridge. Melt the chocolate in a heatproof bowl placed over simmering water, stirring occasionally for 10 minutes until melted. Remove from heat and keep warm.
  • Whisk egg yolks in a small bowl with an electric mixer until pale and fluffy. In a small saucepan over medium-high heat, combine the remaining sugar and remaining water. Cook and stir for 5 minutes or until a sugar thermometer reaches 118°C (firm-ball stage - see note).
  • Drizzle the sugar syrup into the egg yolks as you whisk them gently. Keep whisking for 4 minutes until the mixture cools slightly. Stir in the chocolate and whisk for another 4 minutes until it cools. Gently mix in one-third of the cream, then fold in the rest using a metal spoon. Divide the mixture into serving glasses, cover with plastic wrap, and chill in the fridge for at least 4 hours to set.
  • Top each mousse with a tamarillo and sprinkle with broken pieces of cinnamon stick.

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