LET’S GO HUNTING FOR TRUFFLES. SURPRISE!

INGREDIENTS

Truffle filling
2 kg cream
120 gr truffle
160 gr egg yolk (8 eggs)
250 gr sugar
Salt
10 sheets gelatine
400 gr white chocolate
Truffle coating
400 gr cocoa butter
200 gr plain chocolate covering
Colouring Cocoa streussel
500 gr soft butter
700 gr muscovado sugar
500 gr ground almonds
460 gr soft flour
160 gr cocoa powder
Muscovado sugar streussel
500 gr soft butter
400 gr muscovado sugar
400 gr ground almonds
400 gr soft flour
Black olive streussel
400 gr soft butter
300 gr ground almonds
300 gr sugar
400 gr soft flour
400 gr dried, powdered olives
Cocoa sponge
300 gr ground almonds
320 gr egg yolk
320 gr sugar
500 gr egg white
20 gr soft flour
60 gr cocoa powder
Pistachio sponge
360 gr green pistachios
560 gr egg white
360 gr egg yolk
360 gr sugar
90 gr soft flour
Holm oak leaves
1 kg plain chocolate covering
Holm oak leaves
Pine needles
1 kg plain chocolate covering
Cocoa powder

PREPARATION

Truffle filling: Soak the sheets of gelatine in cold water. Cut the truffle into very small pieces, transfer to a pan with the cream and heat. When the mixture reaches boiling point, remove from the heat and leave to infuse. Place the egg yolks with the sugar in a bowl and whisk until light in colour. Blend the truffle mixture in the blender. Melt the chocolate. Add the cream and truffle to the egg yolks in a thin stream, whisking all the time. Heat the mixture again, mixing all the time, to 84ºC. Add the gelatine and transfer to a cold bain-marie. Immediately add the white chocolate and salt. Stir often to help the mixture cool down.
Truffle coating: Melt the cocoa butter and the plain chocolate covering separately. Then mix and add the colouring. To make the truffles: Fill truffle moulds with the truffle coating at about 26ºC, then pour the mixture out leaving a very thin layer on the walls of the moulds. Leave to cool. Transfer the truffle filling to the blender and beat. Transfer to a forcing bag. When the coating is hard, fill the moulds with the filling. Remove any excess filling from the top of the moulds and place in the freezer. When frozen, turn out the truffles and return to the freezer.
Cocoa streussel: Weigh all the ingredients. Make sure the butter is very soft. Place all the ingredients in the blender and beat. When well mixed, make two rolls wrapped in kitchen film and freeze. When frozen, grate the rolls and bake in the oven at 160ºC for 25 minutes. Remove from the oven every 5 minutes and mix and crush the biscuits using a spatula. Muscovado sugar streussel: Weigh all the ingredients. Make sure the butter is very soft. Place all the ingredients in the blender and beat. When well mixed, make two rolls wrapped in kitchen film and freeze. When frozen, grate the rolls and bake in the oven at 160ºC for 25 minutes. Remove from the oven every 5 minutes and mix and crush the biscuits using a spatula.
Black olive streussel: First dry the olives then crush in the Thermomix. Weigh the other ingredients. Make sure the butter is very soft. Place all the ingredients in the blender and mix. When well-mixed, make two rolls wrapped in kitchen film and freeze. When frozen, grate the rolls and bake in the oven at 160º for 25 minutes. Remove from the oven every 5 minutes and mix and crush the biscuits using a spatula.
Cocoa sponge: Weigh all the ingredients and place in the Thermomix. Mix at maximum speed for 8 minutes. Transfer to three siphons, each with two cartridges. Make 4 cuts in the bottom of some plastic beakers. Fill the beakers one third full with the siphon mixture then place the beakers upside down in the microwave oven for 2 minutes at a medium setting. Leave to cool, then turn out the sponges.
Pistachio sponge: Weigh all the ingredients and place in the Thermomix. Mix at maximum speed for 8 minutes. Transfer to three siphons, each with two cartridges. Make 4 cuts in the bottom of some plastic beakers. Fill the beakers one third full with the siphon mixture then place the beakers upside down in the microwave oven for 2 minutes at a medium setting. Leave to cool, then turn out the sponges.
Holm oak leaves: Wash the leaves, then leave to dry. Melt the covering. When melted, temper the chocolate (lower the temperature of 2/3 of the covering to 28ºC, then raise again to 32ºC). Use a spatula to cover the top of each leaf, making a 1 millimetre thick layer. Leave to cool. Turn out. Pine needles: Melt the covering. Spread out some parchment paper and cover with cocoa powder using a sieve. When the covering has melted, temper it (lower the temperature of 2/3 of the mixture to 28ºC, the raise it again to 32ºC). Transfer the covering to a forcing bag. Squeeze out onto the parchment paper, forming V shapes similar to pine needles. Dust with cocoa powder using a sieve.

TO SERVE

Half fill a wooden bowl with sand (streussel). Place the truffles on top. Fill the bowl to the top with sand (streussel). Top with the cocoa and pistachio sponges to represent moss. Add pine needles and add some holm oak leaves. Sprinkle with powdered pistachio.