INGREDIENTS [chocolate brioche]

3 t active dry yeast

4 T warm water

7 T sugar

6 eggs

3 t salt

4 cup flour

1/2 cup cocoa powder (unsweetened)

2 cup unsalted soft butter

METHOD

Butter and lightly flour two bread pans. Combine yeast, water and 1 tablespoon sugar and mix in a small container, let stand for 3 minutes. Whisk eggs, remaining sugar and salt in a mixing bowl.

In a large mixing bowl combine yeast into the flour and cocoa mixture. Add egg mixture and soft butter then mix with a bread hook on low speed until the dough comes away from the sides. Do not overmix the dough.

Split the dough into two pieces and place the pieces into the two bread pans, cover and let proof in a warm spot for one hour. Once the dough has doubled in size, place them into a 375 degree oven at 3/4 fan, humidity set at 20 percent and bake for 10-12 minutes, test with a tooth pick for doneness.

INGREDIENTS [chocolate sauce]

1 cup heavy cream

4 oz butter

1 lb milk chocolate (chopped)

METHOD

Scald the cream, then add the chopped chocolate. Mix together and finish with the butter. Cool to room temperature.

INGREDIENTS [minted chocolate mousse]

2 cups heavy cream/whipped

4 large egg yolks

1 t vanilla extract

12 leaves mint

3/4 cup scalded cream

2 sheets bronze gelatin

1/4 cup sugar

Method

Whisk the sugar, vanilla and eggs together in a mixing bowl, bloom the gelatin in ice water. Scald 3/4 cup cream and temper into the egg mixture. Add bloomed gelatin to the tempered egg mixture and let cool slightly. Slowly incorporate the chocolate into the cooled tempered egg mixture. After the chocolate is incorporated, slowly fold the chocolate into the whipped cream.

INGREDIENTS [glazed cherries]

2 lbs pitted cherries

2 cups sugar

1 bottle port (4 cups)

3 each star anise

3 sticks cinnamon

1 t cloves

zest of 3 oranges (micro plane)

METHOD

Simmer all of the ingredients together except for the orange zest. Simmer just long enough for the cherries to slightly cook, then pull them out. Bring the liquid to a fast simmer and reduce by 1/4 or until it is a slight syrup. Pull from heat and add the zest and let steep. Once cool, strain and chill.

ASSEMBLY

Soak a piece of the bread in a mixture of cinnamon, eggs, milk and cream. Sear the bread in a pan on low heat until the batter is cooked on both sides. Heat the chocolate sauce and the glazed cherries and start by pouring a little bit of the chocolate sauce over the bread and around the plate, then follow behind with the glazed cherries. Sprinkle some powdered sugar over the bread and place the mousse around the plate.