chocolate mousse with chocolate and truffle chips crumble and caramel

Powdered chocolate

The idea of this dish is a ‘decomposed’ tart or crumble. You take a piece of each element and mix them together as you eat.

The mousse.
Take 3 eggs, 125g of ‘cooking’ chocolate 70% cocoa, 10g of unsalted butter, 125ml of full fat cream and 35g of caster sugar. 
Separate the egg whites and yolks while they are cold. Place the whites in a large bowl and yolks in a small bowl. Leave whites aside.
Whisk the yolks.
Place chocolate and butter in a bowl. Melt in a bain marie, stirring until smooth. Set aside to cool.
Beat the cream until stiff peaks form.
Add the sugar to the egg whites and beat the whites until firm peaks form. 
Fold the egg yolks into the cream using a rubber spatula and add the chocolate (which should be runny and lukewarm). 
Mix the egg whites mixture into the chocolate mixture, half at a time. Turn a few times. Avoid over mixing.

Take some shortbread biscuits and put them in a plastic bag. Using a rolling pin reduce the biscuits to small (but not too fine) pieces. Melt a knob of butter and mix it into the crushed biscuits. The butter is the element that will solidify the mixture for the tart base. Put the crumble mixture 
into cookie cutter forms and push down well to compact them so they make a solid form. Leave them in the cutter forms and refridgerate. You can take them out of the cutter forms after an hour once the butter has solidified. When serving, leave them out of the fridge for at least an hour to return to room temperature (you want them to crumble easily when cut). 

Warm 150g of sugar in 4 tbsp of water. Heat until golden. Put a round bowl wrong way up and with a fork drip the caramel onto the bowl to get the deired shape. Wait for it to dry and remove. 

Take a rectangular plate. Cut a rectangle out of a sheet of paper and lay it down on the plate. Powder the hole in the paper sheet with unsweetened powdered chocolate until you have a dense rectangle of powder.
Make a circular mound with somechocolate mousse and cover with chocolate curls and similar sized truffle slices. Add the crumble sphere topped with the caramel form and a big slice of truffle.