Servings: 6

Milk Chocolate Ganache Stalk: subheading: Milk Chocolate Ganache Stalk:
70g 33.6% milk chocolate 70g 33.6% milk chocolate
500g thickened cream 500g thickened cream
35g milk 35g milk
1/4 titanium gelatine, bloomed ¼ titanium gelatine, bloomed
100g 33.2% white chocolate 100g 33.2% white chocolate
50g cocoa butter 50g cocoa butter
cocoa powder, to dust cocoa powder, to dust
Hazelnut Mousse: subheading: Hazelnut Mousse:
125g milk 125g milk
1 egg yolk 1 egg yolk
30g caster sugar 30g caster sugar
10g cornflour 10g cornflour
1/4 sheet titanium gelatine, bloomed ¼ sheet titanium gelatine, bloomed
45g hazelnut paste 45g hazelnut paste
45g 33.6% milk chocolate 45g 33.6% milk chocolate
125g thickened cream, whipped 125g thickened cream, whipped
100g 70% dark chocolate 100g 70% dark chocolate
50g cocoa butter 50g cocoa butter
Porcini Gelato: subheading: Porcini Gelato:
10g dried porcini 10g dried porcini
250g milk 250g milk
35g thickened cream 35g thickened cream
55g caster sugar 55g caster sugar
10g base 50 10g base 50
Almond Tuille: subheading: Almond Tuille:
35g sliced almonds, toasted 35g sliced almonds, toasted
100g glucose syrup 100g glucose syrup
100g trimoline 100g trimoline
Chocolate Soil: subheading: Chocolate Soil:
45g almond meal 45g almond meal
45g caster sugar 45g caster sugar
20g flour 20g flour
15g cocoa powder 15g cocoa powder
0.25g salt 0.25g salt
20g butter, diced 20g butter, diced
1 egg yolk 1 egg yolk
lime zest, edible violets,cocoa powder, to serve lime zest, edible violets,cocoa powder, to serve

Preheat oven to 165C.
For the Milk Chocolate Ganache, place milk chocolate, cream, milk and gelatine into a saucepan over low heat. Stir gently, without boiling, until combined. Remove from the heat.
Meanwhile, shape acetate into 6 cones of 4cm diameter and 4 to 5cm length. Tape along the length of the edge to fully seal.
Set acetate cones in a mould that holds cones upright.
Pour ganache into the cones until a few mm below the top edge. Freeze until solid, about 3 to 4 hours.
Once frozen, remove acetate and place ganache cones onto a lined tray and return to the freezer.
For the stalk coating, melt white chocolate and cocoa butter in a double boiler until temperature is 35 to 40C. Remove from the heat and pour mixture into a dariole mould.
Push a skewer into the flat side of each ganache cone and then fully submerge into the chocolate stalk coating. Working quickly, use a firm pastry brush to create brush strokes in the chocolate lines to resemble the stem of a mushroom. Allow to set. Repeat with remaining stalks.
Using a clean dry brush, brush stalks with cocoa powder. Remove skewers and seal the hole. Set aside, flat side down, onto a sheet of baking paper.
For the Hazelnut Mousse, place milk into a saucepan and bring to a simmer. Remove from the heat.
Place egg yolks and sugar into the bowl of a stand mixer and whisk until pale and fluffy. Add the cornflour and whisk until combined.
Pour hot milk mixture into the egg mixture and whisk until combined. Return mixture to the heat and whisk until thickened.
Remove from the heat. Add the drained gelatine, hazelnut paste and chocolate and mix with a stick blender until smooth. Transfer to a container and set aside in the fridge to cool.
Once cool, fold in whipped cream then transfer to a piping bag.
Pipe hazelnut mousse into six 5cm diameter silicon dome mould until 4/5ths full. Place onto a tray and freeze until solid. Reserve remaining mousse in piping bag in the fridge.
Once frozen solid, unmould the domes onto a lined tray and return to the freezer until required.
When ready to assemble mushrooms, melt dark chocolate and cocoa butter over double boiler until temperature reaches 35 to 40C. Remove from the heat and pour into a dariole mould.
Push a skewer into the flat side of the frozen hazelnut mousse domes and dip into the chocolate leaving a 1cm circle surrounding the skewer uncoated. Remove from the chocolate and allow excess to drain away. Allow chocolate to set.
Remove skewer and store in fridge, dipped side up on a lined tray.
For the Porcini Gelato, place porcini into a blender and process to a powder. Add remaining ingredients and process until combined.
Pour into a saucepan and heat to 85C. Remove from the heat and allow to steep and cool for 5 to 10 minutes. Strain mixture through a fine sieve and season with salt.
Pour into ice cream machine and churn mixture until firm. Set aside in freezer.
For the Almond Tuille, place almonds onto a lined tray and toast in the oven until golden, about 10 minutes. Remove from the oven and set aside.
Place glucose and trimoline into a small frypan over medium heat. Cook until mixture forms an amber caramel. Remove from the heat and pour over the almonds. Set aside until cooled and hardened. Break into pieces and blend into a fine powder in a Thermomix.
Once blended sift the powder over a silicon mat lightly, in a 0.2mm layer and bake for 5 to 8 minutes.
Remove from the oven. Allow to cool slightly for 30 to 60 seconds. Working quickly, lift one with an offset spatula then slowly stretch and tease the tuille to create a web appearance within the tuille and then curl by hand to create a nest. Set aside in an airtight container. Repeat process with remaining mixture to form 6 tuilles.
For the Chocolate Soil, place dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined. Add butter and mix to a sandy consistency. Add egg yolk and mix until a soft dough forms.
Roll out between 2 sheets of baking paper and bake in the oven for 15 to 18 minutes. Allow to cool then blend to a fine crumble.
To serve, place a spoonful of Chocolate Soil into the centre of each serving plate and create a well. Pipe some reserved Hazelnut Mousse into the well and around the edge of the soil. Sprinkle with lime zest. Place mushroom stalk into the mousse, flat side down. Gently press the hole on the underside of the mushroom cap onto the tip of the stalk to attach. Dust the mushroom cap with cocoa powder. Add Almond Tuille nests and a Porcini Gelato quenelle to each plate. Garnish with edible violets.