Chef Peter Joyner creates a chocolate brownie with Arriba milk chocolate mousse

 

Peter Joyner food development chef for Elior talks through his award winning dessert of Rich chocolate brownie with Arriba milk chocolate mousse, which is garnished with pears, pear purée, gingerbread, caramel and mulled wine reduction. Get the recipe here http://www.thestaffcanteen.com/chefs-recipes/rich-chocolate-brownie-with-arriba-milk-chocolate-mousse-by-peter-joyner See more great chocolate recipes here http://www.thestaffcanteen.com/users/12717/wallposts Never miss another video and subscribe today: https://www.youtube.com/StaffCanteen A rich Callebaut chocolate brownie is covered with a caramel biscuit layer, this is then piped with the Arriba milk chocolate mousse, some pear purée, with a thin sheet of tempered chocolate on the top, before being served with the Ice cream and garnished with the pears, gingerbread biscuit, mulled wine, caramel and pear purée. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs. It's free to register, so why not join today? http://www.thestaffcanteen.com Come and join us here also: Twitter: https://twitter.com/CanteenTweets Facebook: http://www.facebook.com/thestaffcanteen