Chocolate and Coffee Entremet – Refined Creamy Dessert with Crunch
Dark chocolate and coffee are a classic pairing in pastry, epitomized by the famous Opera cake. These two flavors enhance each other wonderfully, making this chocolate and coffee entremet a refined, creamy, airy dessert perfect for special occasions. Beyond its elegant appearance and overall taste, the crunchy praline layer sets this entremet apart, adding textural contrast to the smooth mousse.
- Almond sponge base
- Praline croustillant (praline paste mixed with feuilletine flakes)
- Dark chocolate mousse
- Coffee-flavored white chocolate mousse
- Cocoa powder or chocolate shards for decoration
Chocolate and Coffee Entremet
A refined entremet featuring layers of almond sponge, praline croustillant, rich dark chocolate mousse, and coffee-flavored white chocolate mousse, finished with a crunchy praline layer.
Servings :10
Ingredients
Almond Sponge Base
- 200 g almond flour
- 120 g powdered sugar
- 30 g all-purpose flour
- Pinch of salt
- 160 g egg whites
- 160 g granulated sugar
Praline Croustillant
- 150 g milk chocolate
- 100 g praline paste
- 50 g feuilletine flakes
- 30 g unsalted butter (melted)
Dark Chocolate Mousse
- 200 g dark chocolate
- 200 g heavy cream (for ganache)
- 300 g heavy cream (for whipping)
- 4 egg yolks
- 50 g sugar
- 4 g gelatin powder
- 20 g water
- 100 ml whole milk
- 1 tsp vanilla extract (optional)
Coffee White Chocolate Mousse
- 200 g white chocolate
- 300 g heavy cream
- 2 tsp instant coffee granules
- 4 g gelatin powder
- 20 g water
- 2 tbsp sugar
- 1 tsp vanilla extract (optional)
Decoration
- Cocoa powder or chocolate shavings
Instructions
- Prepare the almond sponge base: Mix almond flour, powdered sugar, all-purpose flour and a pinch of salt. In another bowl, whip egg whites with granulated sugar until stiff peaks form. Gently fold the dry ingredients into the meringue. Spread the batter in a baking tray and bake until set. Once cool, cut out two discs.
- Prepare the praline croustillant: Melt milk chocolate and praline paste over a water bath. Stir in the feuilletine flakes and melted butter. Spread the mixture over the almond sponge discs and refrigerate until firm.
- Make the dark chocolate mousse: Hydrate gelatin in cold water. Heat whole milk and vanilla extract then pour over chopped dark chocolate to make a ganache. Stir in the gelatin and let cool slightly. Whip heavy cream to soft peaks and fold into the ganache.
- Make the coffee white chocolate mousse: Hydrate gelatin in cold water. Heat a portion of heavy cream then dissolve instant coffee, sugar and vanilla; pour over chopped white chocolate and mix until smooth. Stir in the gelatin. Once cool, whip the remaining heavy cream to soft peaks and gently fold into the coffee ganache.
- Assembly: Place a praline-coated almond sponge disc in the bottom of a ring mold. Pipe or spoon the dark chocolate mousse over the sponge and freeze until set. Add the second sponge disc and cover with coffee white chocolate mousse. Freeze overnight.
- Decoration: Unmold the entremet, smooth the sides if needed and dust with cocoa powder or garnish with chocolate shavings. Let the dessert thaw in the refrigerator before serving.
Ingredients
Method
- Prepare the almond sponge base: Whisk almond flour, powdered sugar, flour and salt together. In a separate bowl, whip egg whites with sugar until stiff peaks form, then gently fold in the dry ingredients. Bake the batter in a tray and cut out two discs to form layers.
- Make the praline croustillant: Melt milk chocolate, mix it with praline paste and crushed feuilletine flakes to create a crunchy layer.
- Mix the chocolate mousse: Cook a crème anglaise with milk, egg yolks, sugar and gelatin. Pour over chopped dark chocolate to make a ganache, then fold in lightly whipped cream to create a rich mousse.
- Mix the coffee mousse: Repeat the crème anglaise process, flavoring it with instant coffee and pouring over white chocolate, then fold in whipped cream.
- Assemble: Place an almond sponge disc in the mold, spread the praline croustillant on top, pour a layer of chocolate mousse, add the second sponge disc, and top with coffee mousse. Chill until fully set.
- Decorate: Dust with cocoa powder or garnish with chocolate shards and gold sprinkles before serving.
Enjoy this elegant dessert that balances deep flavors of chocolate and coffee with layers of creamy mousse and crunchy praline.
