Hi everyone! Here’s the second recipe of entremet on my blog, and it’s the chocolate entremet. It’s made up of a light chocolate mousse, two layers of chocolate genoise (sponge cake) and a shiny chocolate glaze. This entremet is very easy to make and the recipe has nothing complicated.
For a 28cm diameter and 6cm high entremet:
The genoise:
- 7 eggs
- 210g of sugar
- 155g of flour
- 55g of unsweetened powdered cocoa
Mousse :
- 120g of egg yolks (= 6 egg yolks)
- 70g of honey (or sugar)*
- 405ml of whole milk
- 480g of dark chocolate 70%
- 720ml of full liquid cream
*If your dark chocolate is less than 70%, it’s better not to put the honey (or sugar), otherwise your entremet will be too sweetened.
The shiny glaze:
- 24g of powdered gelatin (or 12 sheets)
- 200ml of water
- 340g of sugar
- 100g of unsweetened powdered cocoa
- 180ml of full liquid cream
Let’s begin!
For the genoise:
1. In a bowl, place the eggs and the sugar.
2. Whip for 10min at high speed (speed 5 out of 8) until it whitens and triples in size. When you lift the dough it should form a nice fluid ribbon.
3. Gently incorporate the sifted flour and cocoa in three times by lifting the dough from the inside to the outside with a silicone spatula. Make sure that there are no big chunks left (if there are still some little chunks it’s okay, it’ll disappear in the oven)
4. When everyhing is well combined, spread the mixture between two baking trays.
5. Cook in a 180°C preheated oven (fan-assissed) for 10-15min.
6. Let it cool down.
For the mousse:
1. Melt the chocolate in a bain-marie (or in the microwave).
2. In a saucepan, whisk the egg yolks with the honey (or sugar) and add little by little the milk while whisking.
3. Cook over medium heat until it reaches the temperature of 82°C. You must stir continuously.
4. Pour over the melted chocolate in three times and stir vigorously to have a smooth and even mixture.
5. Leave to cool until it’s at 40°C (you can place the bowl in the freezer or in the fridge).
6. Meanwhile, whip the liquid cream. Begin at low speed and increase gradually the speed. The cream doesn’t have to be too firm.
7. When the previous mixture is at the right temperature, gently incorporate the whipped cream to it using a silicone spatula. Mix until everything is well combined.
For the glaze:
1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 15min.
2. In a saucepan, bring to a boil the sugar and the water. Add the cream and the cocoa and let it boil again.
3. Off the heat, add the gelatin.
4. Sieve the mixture and wrap with cling film (the film must touch the surface). Refrigerate until use (you can make it the day before).
For the assembly:
1. Wrap the bottom of your mold with cling film and line the edges with a strip of acetate.
2. Take the chocolate genoise and cut two circles of 28cm. Place one of them in the mold.
3. Cover with the mousse until it is half-way to the top.
4. Place the second layer of genoise and cover with the remaining mousse.
5. Smooth the surface and freeze for one night.
6. The next day, heat the glaze in a bain-marie until it is at 37°C.
7. Unmold the entremet and glaze it immediately.
8. Defrost the entremet in the refrigerator for 4 hours or at room temperature for 2 hours.
You can glaze the entremet entirely or just the surface and then decorate the border with shredded coconut.
Your entremet is ready to be served!
Don’t forget to write an email to partage@justonemorecake.com to share your pictures of the recipe and your opinions! I will add them at the bottom of this article.
If you enjoyed this recipe, you can check the entremet coconut-lemon!
