Patrice Falantin, executive chef at Sofitel Brisbane Central, has created this melt-in-your-mouth dessert for the Starlight Foundation’s signature fundraising event, the Five Chefs Dinner, next month.


Serves 10 

Chocolate Mousse

  • 120g Milk
  • 5 Egg yolks
  • 150g Dark chocolate
  • 5g Cocoa powder
  • 75g Butter
  • 125g Whipped cream
  • 5 Gelatin leaves

Flourless Chocolate Sponge

  • 180g Egg white
  • 125g Caster sugar
  • 120g Egg yolks
  • 75g Caster sugar
  • 50g Cocoa powder

Truffle Cream Brulee

  • 300g Milk
  • 300g Liquid cream
  • 120g Egg yolks
  • 80g Caster sugar
  • 5g Black truffle, plus extra for garnish
  • 3ml Truffle oil

White Feuillantine

  • 40g White chocolate
  • 200g Praline paste
  • 100g Feuillantine (crispy waffle)

Chestnut Anglaise

  • 125g Milk
  • 125g Cream
  • 25g Caster sugar
  • 50g Egg yolks
  • 20g Sweet chestnut cream



Melt the dark chocolate. Soften the gelatin in cold water. Boil the milk. Whisk egg yolks and sugar. Combine milk, yolks, sugar under low heat 85˚C for a few minutes. Add melted chocolate, cocoa powder and butter. Mix well.

Add softened gelatin leaves, add the whipped cream when the mix is at 30˚C and cool down in the mould. Sponge: Whisk half egg whites and 125g sugar then whisk egg yolks and 75g sugar. Mix both together and add the cocoa. Spread on baking sheet to 1cm thickness. Cook 15 mins at 170˚C.


Boil cream, milk and half sugar. Whisk egg yolks and sugar. Combine both and pour in a small dome mould. Cook one hour at 100˚C.


Melt white chocolate, praline paste and Feuillantine. Spread on silicon paper in very fine layers (2mm thick). Chestnut anglaise: Boil milk, cream, half sugar and chestnut cream. Whisk egg yolks and sugar left. Mix both at low heat 85˚C for a few minutes. Reserve in fridge until cool.

To serve:

Spread chocolate mousse in a mould. Place the cream brulee in the centre. Place a dash of sponge over to cover the brulee and chocolate mousse. Finish with the fine layer of Feuillantine.

Reserve in the fridge for 12 hours to set. Remove the dessert from mould and dust with cocoa powder. Place the dessert in centre of plate. Smudge a couple of spoonfuls of chestnut sauce and add fine chopped black truffles.

Decorate dessert with chocolate star (or alternative preprepared shape) and caramel sticks.