CHOCOLATE TRUFFLE MOUSSE WITH FIG AND TRUFFLE DELIGHT

Make a classic pastry cream (fresh milk 100 gr, yolks 40 gr, refined sugar 25 gr, ½ vanilla bean and cornstarch 10 gr).
Once ready and still hot, add ground chocolate and Dried Summer Truffle Powder, then cool down.
Make the crispy base, by grinding cookies with butter and adding 2 albumen.
Cook in the mold for 10 minutes at 180° C.
Once the cream is cold, add the jelly previously softened in cold water and melted in a bain-marie or in the microwave oven.
Finally, add the whipped cream very slowly.
Place the mixture above the cold cookies base and put in the fridge for at least 4 hours.
Cut creatively and serve with the Fig and Truffle delight and the Dried Summer Truffle Powder and Slices.