Place a biscuit in the centre of a plate, top with a scoop of the truffle mousse and serve with vanilla ice cream.
The biscuit:
325 g of salted butter 325 g of flour 150 g of icing sugar 50 g of ground almonds 50 g of ground hazelnuts 1 egg 1 pinch of fleur de sel
White chocolate cream with olive oil and truffles:
950 g of single cream 300 g of white chocolate 120 g of olive oil 30 g of Meuse mesenteric truffles
Mix together all of the ingredients until well-incorporated. Roll out the batter between two pieces of parchment paper to a thickness of 3 to 5 mm. Cut out circles and bake them at 180 °C until lightly browned.
Heat 150 g of the single cream and pour it over the chocolate to melt it while whisking. Add the olive oil and the truffles (sliced, then coarsely chopped). Whip the remaining 800 g of single cream with a mixer, then delicately incorporate the cream into the first mixture using a spatula. Finish with a light whisking to smooth the batter. Refrigerate for at least two hours.
