Recipes from Chef Prakash Kumar, Executive Chef at The Woodrose

1. Triple Chocolate Mousse cake

No of slices: 12

Ingredients:

Oreo Crust

Oreo cookies - 200grm

Unsalted butter, melted - 60grm

Dark Chocolate Mousse

Semi-sweet chocolate - 150grm

Whip top cream – 160grm

Gelatin powder - 4grm

Milk Chocolate Mousse

Milk chocolate - 150grm

Whip top cream – 160grm

Gelatin powder – 4grm

White Chocolate Mousse

White chocolate - 150grm

Whip top cream – 160grm

Gelatin powder - 4grm

For decorating (optional)

Cocoa powder for dusting

Method:

1. For crust: Place the Oreo cookies into the bowl of a food processor and crush until crumbs form. Add melted butter and process until evenly moistened.

2. Put the mixture into a greased 8-inch (20 cm) round mould using the back of a spoon and spread it evenly. Refrigerate until the first layer of mousse is set.

3. Prepare dark chocolate mousse: In a heat proof bowl, add the semi-sweet chocolate and whip top cream. By using the double boiling method here, place the bowl over a saucepan over simmering water on low heat. Stir the chocolate continuously until it is melted. Meanwhile dissolve gelatin in cold water for about 5 to 10 minutes to bloom. Once the gelatin is bloomed, place it over low heat until its dissolved stirring in between. Once dissolved, pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

4. Whip the remaining chilled whip top cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.

5. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set slightly, until you prepare the next layer of chocolate mousse.

6. Repeat the same steps for preparing the milk and white chocolate mousse layers.

7. Refrigerate the cake for at least 4 hours or overnight to set.

8. Run a knife around the edges of the cake to remove the sides of the pan.

9. Before serving, dust the top of the cake with cocoa powder.

2. Recipe - Chocolate Pannacotta

Ingredients:

Gelatin - 8grm

Water - 2 tbsp

Cream - 130 ml

Milk - 100ml

Icing sugar – 40grm

Dark chocolate – 200grm

Method:

1. Take four to six moulds and grease it with some oil. Carefully place the moulds on a tray.

2. Soak the gelatin in cold water, until it blooms.

3. Into a pan, pour the cream, sugar and diluted gelatin and gently mix it. Remove from the heat. Cover and set aside for one to two minutes to infuse.

4. Using the double boiling method, melt the chocolate in a bowl over simmering water. Pour the warm milk mixture through a sieve into the chocolate. Stir until the chocolate has melted and pour into the prepared greased moulds.

5. Refrigerate it for three to four hours.

6. For serving, take out the set moulds from the refrigerator. Since the moulds would be frozen, dip the moulds into hot water to demould the moulds for about a minute or two. Once the set panna cotta starts to lose the mould, take out the moulds from hot water and flip them onto a serving plate.