MasterChef Australia Recipes: 3 Amazing Desserts for an Indulgent Easter

MasterChef Australia recipes

Easter Sunday festivities include preparing, coloring, and decorating Easter eggs. Why not add some more indulgent desserts to make your Easter 2017 celebration more memorable? As Easter nears, MasterChef Australia gives its fans a reason to rejoice with some amazing desserts created by MasterChef contestants.

3 Amazing MasterChef Australia Recipes 

1. Heston’s Chocolate Mousse Recipe


  • 350 g of Callebaut 70% chocolate callets
  • 425 ml of boiling water


Put the chocolate into a large glass bowl and pour boiling water over the chocolate. Whisk the mixture until it blends well.

Place the bowl over an ice bath and whisk the contents continuously until the mixture thickens. It should form a custard-like consistency. Scrape the chocolate down from the sides of the bowl while whisking.

Remove the bowl from the ice bath and whisk vigorously until the chocolate mixture begins to swell. Do not over-whip. Serve immediately.

2. Dark Chocolate Brookies Recipe

Cookie ingredients:

  • 350 g of 70% dark chocolate
  • 45 g of butter
  • 1 tsp of vanilla essence
  • 80 g of cornflour
  • 225 g of caster sugar
  • 1 tsp of baking powder
  • 3 eggs
  • 100 g of dark chocolate chips

Chantilly cream ingredients: 

  • 200 ml of thickened cream
  • 80 g of caster sugar
  • 60 ml of Frangelico

For garnishing: 

  • Extra dark chocolate, grated


Preheat the oven to 180°C. Melt the chocolate and butter in a bowl over a double boiler. Stir the mixture until the chocolate melts. Remove it from the heat and set it aside.

Put the remaining ingredients, except the chocolate chips, in an electric mixer and beat the contents until light and fluffy. Add the chocolate mixture and stir.

Spoon the mixture onto a baking tray lined with parchment paper. Sprinkle chocolate chips on the cookies and press gently. Bake them for 12 to 13 minutes. Remove the cookies from oven and set them aside to cool.

To make the Chantilly cream, combine the cream and sugar in a mixer and whisk until soft peaks form. Add the Frangelico and stir.

Serve the brookies with the Chantilly cream and grated chocolate.

3. Big Bang Recipe

Chocolate bowl ingredients: 

  • 120 g of Callebaut 70% dark chocolate callets

Coulis ingredients: 

  • 125 g of raspberries
  • 125 g of strawberries
  • 50 g of caster sugar

Mousse ingredients:

  • 50 g of Callebaut white chocolate callets
  • 60 ml of milk
  • 50 g of caster sugar
  • 200 ml of cream
  • 100 g of mascarpone
  • 1 tsp of vanilla bean paste
  • 1 egg yolk

Soil ingredients: 

  • 50 g of Callebaut white chocolate callets
  • 50 g of digestive biscuits
  • 20 g of popping candy

For garnishing: 

  • Blackberries
  • Raspberries
  • Raisins


Preheat the oven to 190°C. To make the chocolate bowl, melt 80 grams of chocolate in a microwave-safe bowl. Add the remaining chocolate and stir until the temperature of the chocolate reaches 32°C.

Coat 4 x 6 cm dome molds with the chocolate using a pastry brush. Level off the edges of the domes and refrigerate them until they harden.

To make the coulis, put all the ingredients in a saucepan and cook for 10 minutes. Remove the saucepan from the heat and let it cool. Blend the mixture and then strain through a sieve. Let it set in the fridge.

To make the mousse, put the white chocolate into a medium-sized bowl and set it aside. In a small saucepan, add the milk and vanilla, and heat contents over low heat.

Whisk the egg yolks and sugar in a bowl until pale and creamy. Slowly pour in the warm milk mixture and whisk it. Return the mixture to the saucepan and heat it over low heat until it thickens. Remove the saucepan from heat and pour the mixture over the white chocolate and whisk. Refrigerate it for 10 to 15 minutes.

Put the cream in a mixer and mix until it forms soft peaks. Remove the mixture from the fridge and fold in the mascarpone. Then, fold in the whipped cream and transfer the mixture to a piping bag. Set aside in the fridge.

To make soil, line a baking tray with parchment paper. Place the white chocolate on it and bake it in the oven until golden, for about six to eight minutes.

Remove the tray from oven and let it cool. Combine cooled white chocolate, popping candy, and biscuits in a food processor and mix to form a coarse crumb. Set the mixture aside.

To serve, spread the soil on a plate. Demold the chocolate bowls and fill one-third with coulis. Pipe mousse on top and fill the dome. Top with fresh raspberries, blackberries, and raisins. Place the dome on top of the soil.



Blumenthal, H., “Heston’s Chocolate Mousse,” Ten Play, June 30, 2016;

“Dark Chocolate Brookies,” Ten Play;, last accessed April 13, 2017.

“Big Bang,” Ten Play;, last accessed April 13, 2017.