Chef's Dessert Duo Recipe
seasonal samplings of Joe's famous desserts
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Ingredients
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Chocolate Mousse
Panna Cotta
Method
Chocolate Mousse
- 1
Melt the Chocolate
Chop the dark chocolate into small pieces and place it in a heatproof bowl. Melt the chocolate over a double boiler or in the microwave at 30-second intervals until smooth. Set aside to cool slightly.
- 2
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.
- 3
Prepare the Egg Mixture
In another bowl, whisk the eggs with granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and creamy.
- 4
Combine Mixtures
Gradually fold the melted chocolate into the egg mixture until well combined. Then gently fold in the whipped cream until no streaks remain.
- 5
Chill the Mousse
Spoon the mousse into serving glasses and refrigerate for at least 2 hours or until set.
Panna Cotta
- 6
Soak Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until soft. Drain and set aside.
- 7
Heat Cream Mixture
In a saucepan, combine the heavy cream, granulated sugar, and the seeds scraped from the vanilla bean pod (add the pod as well). Heat over medium until the sugar is dissolved but do not let it boil.
- 8
Incorporate Gelatin
Remove the saucepan from heat and add the softened gelatin to the cream mixture, stirring until completely dissolved.
- 9
Add Milk
Stir in the milk until well combined. Remove the vanilla bean pod.
- 10
Pour into Molds
Pour the mixture into individual molds or cups. Refrigerate for at least 4 hours until set.
- 11
Serve with Berries
Once set, unmold the panna cotta onto a plate and garnish with fresh berries before serving.