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On the 8th of March 2014, the World Women's Day will be celebrated in honour of all the ladies (mainly those with a sweet tooth).Heritage Resorts Executive Pastry Chef is sharing one of his favourite recipes. So get your man to bake it for you and just enjoy it!

CHOCOLATE MOUSSE BY CHEF DENIS

Ingredients
Chocolate mousse:
• Dark chocolate 450g
• Custard 475g
• Gelatine 7.5g
• Whipped cream 625g
Custard:
• Milk 300g
• Cream 60 g
• Egg yolk 70g
• Sugar 35g

Preparation
Bring to a boil the milk and cream together. Then, mix egg yolks with the sugar and add the milk and cream mixture. Put the mixture back on low heat until your preparation get the appearance of custard.
For your chocolate mousse, you need to melt the chocolate and pour in the custard. Then, add the gelatine, let it soften and stir for complete dissolution. Add the whipped cream little by little.

CHEF DENIS LABOUCHERIE, PASSION AND WILLPOWER

Heritage Resorts Executive Pastry Chef Denis LaboucheriePassionate about pastry for over 15 years, Denis Laboucherie learned his profession through experiences in the hospitality sector and completed his knowledge through courses at the Ecole Hôtelière de Maurice and training with foreign Chefs.
Step by step he went up the ladder starting as assistant pastry cook, pastry cook, junior sous-chef, pastry sous-chef, assistant-chef, Pastry Chef at the Château de Bel Ombre and the C Beach Club, and finally, Executive Pastry Chef at Heritage Resorts. He owes his success to his patience and determination.
He is now responsible for the pastry section of Heritage Awali and Heritage Le Telfair hotels, as well as the Château de Bel Ombre and the C Beach Club.  Chef Denis must demonstrate a lot of creativity and imagination to keep offering appetizing and original pastries to guests.
Denis discovered the world of chocolate which immediately fascinated him in 2005. It is alongside with the Australian Executive Chef Jason Van Leuven, who is now a renowned Chocolatier that he acquired expertise and understood the complexity of chocolate and how to work it differently.

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