Easy Reynold Poernomo's Dessert Challenge | MasterChef Australia
Make Reynold Poernomo's chocolate berry dessert at home with this easy recipe. Silky mousse, fresh berries, and crispy phyllo.
Ingredients
- 200g dark chocolate, chopped (70% cocoa)
- 4 large eggs, separated
- 50g granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 250ml heavy cream, cold
- 3 tbsp powdered sugar
- 250g fresh raspberries
- 150g fresh blackberries
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 2 sheets phyllo dough
- 2 tbsp melted butter
- 1 tbsp almond flour
- Pinch of sea salt
- 2 tbsp fresh mint leaves
- 1 tsp lemon zest
Instructions
- 1
Preheat your oven to 375°F and line a baking sheet with parchment paper.
- 2
Break the phyllo dough into irregular 3-inch pieces and arrange them on the prepared baking sheet.
- 3
Brush each piece lightly with melted butter and sprinkle with almond flour and a touch of sea salt.
- 4
Bake the phyllo shards until golden and crispy, about 8 to 10 minutes, then remove and let cool completely.
- 5
Melt the chopped dark chocolate in a heatproof bowl placed over simmering water, stirring occasionally until smooth, then remove from heat and stir in vanilla extract.
- 6
Whisk the egg yolks with 25 grams of granulated sugar until pale and creamy, then fold this mixture into the warm chocolate until fully combined.
- 7
In a separate bowl, whip the cold heavy cream with powdered sugar until stiff peaks form, then gently fold the whipped cream into the chocolate mixture in two additions.
- 8
In another clean bowl, beat the egg whites with the remaining 25 grams of sugar until glossy, medium peaks form.
- 9
Fold the egg white mixture into the chocolate cream carefully, preserving as much volume as possible.
- 10
Divide the mousse among four serving glasses or bowls, filling each about three-quarters full.
- 11
Combine the raspberries and blackberries in a small bowl with honey, balsamic vinegar, and lemon zest, then toss gently to coat.
- 12
Spoon the macerated berries over each mousse portion and top with the crispy phyllo shards.
- 13
Garnish with fresh mint leaves and serve immediately while the phyllo remains crunchy.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Greek yogurt mixed with 1 tbsp coconut oil | Reduces saturated fat and calories while adding protein and probiotics for gut health |
| Granulated sugar | Coconut sugar or maple syrup | Lower glycemic index reduces blood sugar spikes; contains trace minerals |
| Phyllo dough with butter | Homemade almond and oat crackers with coconut oil | Increases fiber, reduces refined carbs, and adds beneficial plant-based fats |
| Dark chocolate 70% | 85% dark chocolate with added cacao nibs | Higher cocoa content increases antioxidants and reduces overall sugar while boosting polyphenols |
| Whole eggs | Aquafaba (chickpea liquid) with silken tofu | Vegan alternative that maintains airy texture while eliminating cholesterol |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 420 |
| Total Fat | 24g |
| Saturated Fat | 11g |
| Cholesterol | 92mg |
| Sodium | 85mg |
| Carbohydrates | 38g |
| Fiber | 6g |
| Sugar | 18g |
| Protein | 12g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 420 | 285 | 520 | 385 |
| Protein | 12g | 18g | 8g | 12g |
| Carbs | 38g | 22g | 48g | 38g |
| Fat | 24g | 16g | 32g | 18g |
| Fiber | 6g | 8g | 4g | 6g |
| Sugar | 18g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 6/10 | 78/10 |
| Anti-Inflammatory | 8/10 | 9/10 | 5/10 | 82/10 |
| Blood Sugar | 6/10 | 9/10 | 4/10 | 75/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
