Chocolate truffle mousse with spiced tamarillo
- 2 tamarillos
- 2 cups (385g) caster sugar
- 1 3/4 cups (435ml) water
- 4 whole cloves
- 1 vanilla bean, split in half, seeds scraped
- 1 cinnamon stick
- 1 star anise
- 3/4 cup (185ml) thickened cream
- 200g dark cooking chocolate
- 4 egg yolks
- Step 1 - Cut tamarillos in half lengthways, leaving 1cm at the stem end intact. Combine 1 1/2 cups (315g) sugar, 1 1/2 cups (375ml) water, cloves, vanilla, cinnamon and star anise in a small saucepan over high heat. Bring to the boil. Reduce heat to medium-low and add tamarillo. Cook for 5 minutes or until warmed through. Remove from heat and set aside to cool to room temperature. Place in the fridge for 20 minutes to chill.
- Step 2 - For the mousse, use an electric mixer to whisk cream in a small bowl until stiff peaks form. Place in the fridge until required. Place chocolate in a medium heatproof bowl over a saucepan half-filled with simmering water. Cook, stirring occasionally, for 10 minutes or until chocolate melts. Remove from heat and keep warm.
- Step 3 - Use an electric mixer to whisk egg yolks in a small bowl until pale and fluffy. Meanwhile, combine remaining sugar and remaining water in a small saucepan over medium-high heat and cook, stirring, for 5 minutes or until a sugar thermometer reaches 118°C (firm-ball stage - see note).
- Step 4 - Slowly pour sugar syrup into egg yolks while whisking continuously. Continue whisking for 4 minutes or until cooled slightly. Whisk in the chocolate and continue to whisk for 4 minutes or until cooled. Add one-third of the cream and whisk to incorporate. Use a metal spoon to fold in remaining cream. Spoon mixture evenly among serving glasses, cover with plastic wrap and place in the fridge for 4 hours or overnight to set.
- Step 5 - To serve, place a tamarillo on top of each mousse. Break a few pieces of cinnamon stick and place on top of the tamarillo.