Truffle Inlay

Step 1

To make your truffle inlay, lay a half sheet of Silpat directly on a flat surface, then pipe the plain chicken mousse onto the Silpat.

Step 2

Using an offset spatula, spread the mousse out into a 1/8-inch layer.

Step 3

Place a sheet of plastic wrap over the mousse and roll it out thinly with a rolling pin, pushing out any air bubbles.

Step 4

Once you've reached a 1/8-inch thickness, carefully remove the layer of plastic wrap.

Step 5

Holding the edge of the Silpat firmly, press a pastry comb on the left edge, and pull the comb across horizontally to create strips of the mousse.

Step 6

Using a mini screwdriver, make sure the lines are well made and free from any residue. Place the strips in a blast freezer to set until frozen and firm.

Step 7

Next, pipe the truffle mousse in between and over the frozen strips.

Step 8

Ensure you cover all the empty line spaces.

Step 9

Using an offset spatula, press the truffle mousse into the plain mousse strips. The truffle mousse and plain chicken mousse should be equal in thinness. Work quickly during this step before the frozen mousse lines thaw out.

Step 10

Once the truffle mousse is spread out, place the Silpat on a half sheet tray and bake for 2 minutes at 325 degrees F until the mousse is set and cooked. Ensure you do not overcook. Reserve.

Step 11

Remove the cooked mousse carefully from the Silpat and place it on a cutting board.

Step 12

Using a precut plastic stencil that fits inside of your mold perfectly, cut two pieces of the cooked mousse.

Step 13

When cutting, make sure the sides are clean and even. Reserve until needed.