Learning to focus on becoming one of the best in one’s industry is nothing new for entrepreneur, celebrity and chef Brian Tan, who has spent much of his career becoming one of the top chocolate chefs around. “When you learn the fundamentals, and do something really well it opens you up to a world of creativity. Too often chefs play around with recipes without understanding the basic elements of a dessert”, says Tan, “With a few core recipes done really well, you can create the most varied and spectacular dishes”

Brian shows us how to make a rich and creamy chocolate mousse, which will be used as the base for the below two spectacular desserts.


Chocolate Mousse ingredients

100g  Mascarpone cheese      

10g    Fine sugar             

½       Stick of gelatine 

210g Valrhona Caraibe 66% Dark Chocolate

250g Semi whipped cream  



Remove mascarpone cheese from fridge and bring to room temperature. In a stand mixer, mix the mascarpone well with the sugar to form a base. Soak gelatine leaf in a bowl of ice cold water to soften, then drain the water. Warm the soft gelatine in a small pan over a very low heat until it melts. Mix the gelatine into the mascarpone base. Melt dark chocolate in a bain-marie. Mix the melted chocolate into the mascarpone base. Remove the bowl from stand mixer and fold the semi whipped cream gently into the mascarpone till smooth and shiny. Pour into a bowl and chill.

Tip: DO NOT over mix, otherwise it will break up the mixture or split.


Chocolate Mousse Soy Skin Millefeuille

Soy Caramel Puff Pastry ingredients

6        Sheets soy skin

80g    Fine sugar 

120g  Melted butter (lukewarm)

Icing sugar for plating



Soy Caramel Puff Pastry: Pre-heat oven to 180C. Brush the soy skin with melted butter and sprinkle sugar evenly over the top. Place another sheet of soy skin on top and brush with the butter and sprinkle sugar. Repeat 3 more times, then place the final layer on top. Cut the soy skin into long strips of about 3cm wide. Take one strip and wrap it around a 12cm cake ring, take another strip and wrap it around a 10cm cake ring. Do this with the remaining strips. Place on a baking tray and bake in oven for 15 minutes at 180C, until caramel brown. Remove from oven and leave to cool.


Assembling and plating: Take two different sized soy rings and gently remove the cake rings from inside. Place the small soy ring inside the larger soy ring. At intervals pipe the choc mousse in between the two rings to form a wheel (as shown in image). Stand on its side and sprinkle icing sugar on top.


Mango Chocolate Ravioli With Osmanthus


Pistachio Brittle ingredients

20g    Fine sugar 

20g    Pistachio    


Plating ingredients

1         Ripe mango

30g    Valrhona Chocolate Crunchy Pearls

20ml  Osmanthus syrup

Fresh osmanthus flowers



Pistachio Brittle: Bring the sugar to the heat slowly until it has melted. Add pistachios to the sugar and continuously stir until pistachios are completely coated with the caramelised sugar. Pour on to silicone paper and let cool.

Assembling and Plating: Thinly slice a mango. Lay a piece of mango onto plastic wrap. Pipe the chocolate mousse in the middle of the mango slice and sprinkle a few Chocolate Crunchy Pearls and Pistachio Brittle on top. Pulling up the edges of the plastic wrap and twist to make a ball (the mango should completely cover the chocolate mousse and look like ravioli).  Keep it in the fridge, put into freezer 1 hour before serving. When ready to serve, take the mango ravioli from the freezer, gently remove the plastic wrapper and place 3 pieces in the middle of the plate, glaze with osmanthus syrup & sprinkle with fresh osmanthus flowers.

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