4 Easy to Follow Michelin Star Dessert Recipes

a woman cooking a Michelin star recipe at home

These four Michelin Star dessert recipes are easy, fun and quick to recreate.

Sitting at home can have its moments, but these fabulous recipes (including Heston Blumenthal’s chocolate truffles) from three of the world’s best Michelin star chefs are incredibly easy and are taste sensations your entire household will be bursting for.

Heston Blumenthal

British celebrity chef Heston Blumenthal is renowned for his unique and jaw dropping creations which collaborate science, art and food together, to create the extraordinary.

His restaurant, The Fat Duck, is a three Michelin starred restaurant and has been nominated for the best restaurant in the UK, and the world time and time again.

dry ice steam overflowing a green bush-like dish in wooden box
A spectacular looking dish from The Fat Duck Restaurant in the UK

Heston’s iconic and somewhat head turning dishes have included Egg and Bacon ice-cream, snail porridge, ‘meat fruit’ and edible fairy lights.

These may be a little ambitious to try at home, so try his very own chocolate truffle recipe instead! Simple yet elegant, these truffles are the perfect delectable treat that will also have heads turning.

British celebrity chef, Heston Blumenthal
British celebrity chef, Heston Blumenthal making chocolate truffles.

Heston Blumenthal’s Chocolate Truffles


  • 300ml double cream
  • 300g dark chocolate
  • 1tsp salt
  • Cocoa powder to dust


  1. Place the cream in a pan over a medium heat and bring up to a simmer
  2. Melt the chocolate in a large bowl over a saucepan of simmering water
  3. When the cream is simmering, remove the pan from the heat, add the salt and add to the melted chocolate in three batches, making sure that the cream is thoroughly incorporated after each addition. Allow to cool slightly.
  4. Pour the chocolate mixture on to a lined tray and leave to stand at room temperature for 4 hours, then place in the fridge for 5-6 hours or until set.
  5. Using a small melon baller, scoop balls of the chocolate out of the ganache then roll in cocoa powder before serving.

Extra tip: Once you’ve mastered the basic recipe, try infusing the cream with different flavours to create your own unique truffles.

a picture of Heston Blumenthal's Chocolate Truffles
Heston Blumenthal’s Chocolate Truffles

Rosanna Marziale

For famous Italian Michelin star chef, Rosanna Marziale, food is at the center of her memories and therefore everything she does. Crafting dishes inspired by her local home town in the north region of Naples, she is known for her fresh and experimental styled cooking.

famous Italian Michelin star chef, Rosanna Marziale leanne over a table full of her famous dishes of pasta, meat sauces and entries all on white tablecloth, her brunette hair in a bun
Famous Italian Michelin star chef, Rosanna Marziale at a table she has prepared for La Regina della mozzarella

Rosanna is the head chef of her family restaurant, Le Colonne, located in Caserta, Campania in Naples and has delivered greatness by earning a Michelin star in 2013.  Food runs in the family for Rosanna, so try it out with your family! Have a go at this no bake cheesecake recipe from ‘The Queen of Mozzarella’ herself.

Italian chef, Rosanna Marziale eating pasta
Italian chef, Rosanna Marziale.

Mozzarella Cheesecake with Berry Sauce

Base Ingredients:

150g of chocolate biscuits

80g melted butter

Cheesecake Ingredients:

300g of mozzarella cheese, chopped, plus 100g extra to serve

150g of whipping cream

100g of icing sugar

8g of gelatine, softened in cold water

1 lemon, juiced

1 vanilla pod

Berry sauce ingredients:

300g blackberries

20g icing sugar


  1. To prepare the bases, place the chocolate biscuits in a food processor and blitz to crumbs. Mix these in a bowl with the melted butter
  2. Line a tray with baking parchment and place 7cm pastry rings on top. Press the biscuit mix into the rings with the back of a spoon, creating an even layer (about 0.5cm thick). Carefully place the tray and rings into the freezer to chill and firm up (alternatively you could make one large cheesecake in a springform tin, or tin with a removable base).
  3. For the cheesecake mixture, squeeze the mozzarella well to remove any excess liquid, then add to a food processor and blend until creamy. Add 50g of the icing sugar, along with the lemon juice and vanilla and mix to combine.
  4. Remove the gelatine from the water and squeeze out any excess liquid. Warm it through with about 2 tablespoons of the cream, until the gelatine has melted into the cream, then combine with the mozzarella
  5. Whip the remaining cream to soft peaks, then mix gently into the mozzarella with the remaining 50g of icing sugar.
  6. Spoon the cheesecake mixture into 7cm dome moulds and place in the fridge for at least 4 hours (or overnight) to set.
  7. In a small pan, gently heat the blackberries with the 20g of icing sugar until thickened and the berries have broken down. Chill the sauce until needed.
  8. Place the extra 100g of mozzarella in the freezer to chill and become firm.
  9. When ready to serve, transfer a biscuit disc to each serving plate and allow to come to room temperature. Carefully unmould the cheesecake domes and place on top of the biscuit bases, before spooning some of the berry sauce over each plate.
  10. Grate over a little of the frozen mozzarella onto to each plate and serve.
Rosanna Marziale’s Mozzarella Cheesecake

Pierre Koffmann

A master of French cuisine and a culinary genius, three Michelin star chef Pierre Koffmann is one of the greats. Having amassed three Michelin stars within six years at his famous restaurant, La Tante Claire which opened in 1977 (now closed due to his semi-retirement) was located in Chelsea, London.

Graceful dining at Koffman’s The Abbey Hotel, North Parade, Bath, a project with Marco Pierre White.

Koffmann has trained many great chefs that are paving the culinary world today including, Gordon Ramsay, Marco Pierre White, Marcus Waering and Tom Kitchin. His signature dish, pig trotters with chicken mousseline, sweet breads and morels, became world famous.

With a flare for taking the ordinary and making it into something extraordinary, that is exactly what Pierre has done with this dessert. Now you can take an ordinary coffee and turn it into a beautiful dessert.

a picture of the very Famous Chef, Pierre Koffmann
The Famous British Chef, Pierre Koffmann

Dark Chocolate Mousse with Coffee Cream and Sable Biscuits


Dark chocolate mousse ingredients:

325g dark chocolate, 70%

30g butter

Espresso, 2 shots

140g egg yolk

140g of water, warm

210 of egg white

50g of caster sugar

Sable cookies ingredients:

400g of butter

200g of caster sugar

1tsp double cream

1 egg yolk

500g of T45 flour, sifted

Flour, for dusting

Coffee cream ingredients:

2 tsp instant coffee granules, good quality

250g of whipping cream

50g of whole milk

25g of sugar

Cocoa powder for dusting


  1. To prepare the mousse, warm the chocolate, butter and coffee in a bain-marie to 45°C. Remove from the heat and whisk in the egg yolks until thoroughly combined and completely emulsified. Repeat the process with the warm water, adding in a steady stream
  2. In a separate bowl, whisk the egg whites and sugar together to form a soft peak meringue. Gently fold the meringue mixture into the chocolate mixture, then pour into individual cups until 3/4 full. Allow to set in the fridge
  3. To prepare the sablé biscuits, cream together the butter and sugar until pale and fluffy. Slowly add the cream and egg yolk to the butter mixture, then fold in the flour, being careful not to overwork the dough.
  4. Divide the dough in half, wrap in cling film and chill in the fridge to rest until firm, for approximately 2 hours
  5. Preheat the oven to 160-170°C/gas mark 3
  6. Remove half of the dough from the fridge and allow to soften slightly, so the dough is not too hard. Roll the dough out on a smooth, floured surface to make a 1cm thick square. Transfer to a baking tray and chill in the fridge for approximately 20 minutes
  7. Remove from the fridge and place in the oven for approximately 5 minutes, to pre-bake the dough. Remove from the oven, cut into 3 x 6cm rectangles, then return to the oven and bake for a further 5-10 minutes
  8. Once baked, remove from the oven and allow to cool. The biscuits can be kept in an airtight container for up to 1 week, and any remaining dough can be frozen for up to 1 month
  9. To prepare the coffee cream, blend together all of the ingredients – the mixture should resemble a very thick pouring cream. Once the mousse has set, pour over a layer of the coffee cream
  10. Dust with cocoa or hot chocolate powder to finish and serve immediately with the sablé biscuits.

Onno Kokmeijer

Now to top it off, what is cooking and eating dessert without alcohol to wash it down? Keeping in theme, two Michelin star chef Onno Kokmeijer is the executive chef at the two-star Michelin restaurant Ciel Bleu in the Amsterdam, Netherlands.

donut like cake on chocolate sauce on white plate with gold rim
Two Michelin star chef Onno Kokmeijer makes stunningly creative dishes.

He has a passion for combining his culinary creations with unique cocktails. Try out his variation of the Espresso martini that is truly unrivaled. It’s the perfect creamy, silky after-dinner cocktail.

Michelin Star Chef, Onno Kokmeijer

Onno Kokmeijer’s Espresso Martini


A short shot of espresso


Creamy Creations cream liqueur

Homemade vanilla syrup

Coffee Bean Shavings


  • Fill a martini cocktail glass with a shot of Creamy Creation’s cream liqueur. 
  • Pour the short shot of espresso in a shaker, add a shot of vodka and a dash of the vanilla syrup.
  • Shake firmly to create an aerated layer of coffee froth. 
  • Slowly pour the mix into the cocktail glass with cream liqueur and leave to settle for a few seconds. 
  • Shave the coffee beans on top of the froth to add an additional hint of spiciness to the cocktail.

You Might Also Like

No Comments

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.