Mango and Chocolate Mini Entremets – Exotic, Fresh and Elegant

A challenge I set for myself recently was to use simple silicone moulds from Silikomart’s terracotta collection instead of fancy shapes. These mango and chocolate mini entremets showcase how versatile basic moulds can be: a hazelnut sponge base topped with a fruity mango marmalade and finished with a creamy dark chocolate mousse. Once frozen, the little cakes are dipped in a glossy dark chocolate glaze and sprinkled with chopped hazelnuts for extra crunch. Each layer contributes to a symphony of flavour and texture.

Mango and Chocolate Mini Entremets

These mini entremets feature a hazelnut sponge base, fruity mango marmalade and creamy dark chocolate mousse, finished with a glossy chocolate glaze and chopped hazelnuts.

Servings :10

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

4 hours hrs

Ingredients

  

110 g whole eggs

• 62 g granulated sugar
• 25 g hazelnut flour
• 23 g all-purpose flour
• 15 g cocoa powder
• 9 g corn starch
• 1 g salt
• 1 g baking powder
• 15 g melted butter

60 g mango purée

• 40 g passion fruit purée
• 25 g granulated sugar
• 2 g pectin NH
• 4 g gelatin powder + 24 g cold water

170 g dark chocolate

• 85 g very dark chocolate
• 3 g gelatin powder + 18 g cold water
• 80 g milk
• 1 g vanilla extract
• 320 g whipping cream (semi-whipped)

200 g dark chocolate (glaze)

• 20 g grapeseed oil
• 40 g chopped hazelnuts

Instructions

 

• Prepare the hazelnut sponge: Preheat the oven to 170°C. Whip the eggs and sugar until pale and fluffy. Sift together the hazelnut flour, all-purpose flour, cocoa powder, corn starch, salt and baking powder; fold into the egg mixture. Stir in the melted butter. Spread the batter onto a baking sheet lined with parchment and bake until set, about 15 minutes. Let cool, cut out discs and freeze.
• Make the mango marmalade: Combine the mango and passion fruit purées in a saucepan. Mix the sugar with the pectin and sprinkle over the purées while stirring. Bring to a boil and cook for 2 minutes. Remove from heat and stir in the bloomed gelatin. Pour into small molds and freeze until firm.
• Make the dark chocolate mousse: Bloom the gelatin. Melt the dark chocolates together. Heat the milk with the vanilla until simmering; dissolve the gelatin in the hot milk, then pour over the melted chocolate and blend until smooth. Cool the ganache to about 30°C, then fold in the semi-whipped cream.
• Assemble and freeze: Pipe the mousse halfway into silicone molds. Insert a frozen disc of mango marmalade and top with a disc of hazelnut sponge. Fill the molds with more mousse, smooth the tops and freeze overnight.
• Prepare the chocolate glaze: Melt the dark chocolate and grapeseed oil together and cool to about 30°C.
• Glaze and finish: Unmold the frozen entremets and dip them into the glaze, allowing excess to drip off. Sprinkle with chopped hazelnuts and refrigerate to thaw for several hours before serving.

Ingredients

Hazelnut Sponge:

• 110 g whole eggs
• 62 g granulated sugar
• 25 g hazelnut flour
• 23 g all-purpose flour
• 15 g cocoa powder
• 9 g corn starch
• 1 g salt
• 1 g baking powder
• 15 g melted butter

Mango Marmalade:

• 150 g mango purée
• 20 g passion fruit purée
• 20 g granulated sugar
• 3 g pectin NH
• 1.5 g gelatin + 9 g water

Dark Chocolate Mousse:

• 70 g dark chocolate (54 %)
• 13 g very dark chocolate (70–75 %)
• 2 g gelatin + 12 g water
• 80 g milk
• 5 g vanilla extract
• 160 g whipping cream, lightly whipped

Dark Chocolate Glaze:

• 350 g dark chocolate (54 %)
• 35 g grapeseed oil
• Chopped hazelnuts for garnish

Method

1. Hazelnut sponge: Beat the eggs with the sugar until light and voluminous. In a separate bowl, mix the hazelnut flour, all‑purpose flour, cocoa powder, corn starch, salt and baking powder. Gently fold the dry ingredients into the egg mixture, then fold in the melted butter. Spread the batter into a 1 cm layer on a baking tray and bake at 180 °C (356 °F) for 10–12 minutes. Leave to cool, then cut out 4 cm discs.
2. Mango marmalade: Warm the mango and passion fruit purées in a saucepan. Hydrate the gelatin in cold water. Mix the pectin NH with the sugar and whisk into the warm purées. Bring to a boil and simmer for 1 minute, then remove from the heat and stir in the gelatin. Pour about 20 g of marmalade into silicone insert moulds and freeze.
3. Dark chocolate mousse: Hydrate the gelatin in cold water. Warm the milk with the vanilla and gelatin, then pour over the chopped chocolates and blend until smooth. When the mixture cools to 35 °C (95 °F), fold in the lightly whipped cream. Pipe the mousse over the frozen marmalade inserts, smooth the surface and freeze for at least 8 hours.
4. Chocolate glaze: Melt the dark chocolate and mix with the grapeseed oil. When the glaze reaches 30 °C (86 °F), unmould the frozen entremets and dip each one into the glaze. Immediately sprinkle with chopped hazelnuts.
5. Assembly: Place a hazelnut sponge disc on the base of each glazed entremet. Decorate with extra hazelnuts or edible gold leaf if desired. Allow the cakes to thaw in the refrigerator before serving.

Conclusion

These mango and chocolate mini entremets combine exotic fruitiness with rich chocolate and a nutty crunch. The interplay of colours, textures and flavours makes them an elegant treat for any special occasion.