Chef's Dessert Selection Recipe

Melt the Chocolate

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pan of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let it cool slightly.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip. Set aside.

Prepare the Eggs

In another bowl, whisk the eggs and granulated sugar together until pale and slightly thickened. Add the cooled melted chocolate and vanilla extract, and mix until well combined.

Fold in the Cream

Gently fold the whipped cream into the chocolate mixture until no white streaks remain.

Chill

Spoon the mousse into serving dishes and refrigerate for at least 2 hours before serving.

Prepare the Cream Mixture

In a saucepan, heat the heavy cream until just below boiling. Split the vanilla bean and scrape the seeds into the cream, adding the pod as well. Remove from heat and let steep for 15 minutes.

Mix the Egg Yolks

In a bowl, whisk together the egg yolks and granulated sugar until pale and slightly thick. Remove the vanilla pod from the cream and gradually add the cream to the egg mixture, whisking constantly.

Bake

Pour the mixture into ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins. Bake at 150°C (300°F) for about 40-45 minutes or until set but still slightly wobbly in the center.

Chill

Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.

Caramelize the Sugar

Sprinkle brown sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until golden brown. Serve immediately.

Bloom the Gelatin

Soak the gelatin sheets in cold water for about 5 minutes until softened. Squeeze out excess water and set aside.

Heat the Cream

In a saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves and the cream is just about to boil.

Combine Gelatin

Remove the cream from heat and stir in the bloomed gelatin until fully dissolved. Add the vanilla extract and mix well.

Pour into Molds

Pour the mixture into serving molds and refrigerate for at least 4 hours, or until set.

Serve with Berries

Unmold the panna cotta onto plates and top with fresh berries before serving.