Easy to make and delicious: -A smooth truffle, with a crunchy Hazelnut centre, surrounded by crisp dark chocolate and finished with chopped pistachio nuts.
Makes around 40 (small truffles)
Will Holland, Head Chef of La Becasse in Ludlow has just earned his first Michelin star. He says of this wonderful dish from his menu, When a guest reads ravioli on a menu, they automatically assume it will be made from pasta in this case the pasta is in fact lettuce! My Thermomix is an essential piece of equipment in the production of this dish (1) it ensures that the chicken mousse is incredibly smooth without the need to pass it through a drum sieve, (2) the Thermomix steam setting used for the ravioli is reliably consistent and this is essential when cooking something as delicate as a thin layer of chicken mousse, (3) the morel powder can be ground in seconds, and (4) the Thermomix whisk is excellent for creating a frothy sauce at the perfect temperature.
These truffles are wonderful. They can be piped onto a tray in rounds or oblongs, left to set for about an hour, then dipped in melted chocolate and dusted with cocoa or a flavoured sugar to finish. Recipe by Jean-Pierre Wybauw.