Ruby Chocolate Strawberry Entremet Recipe

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Ruby chocolate is often called the fourth type of chocolate, after white, milk and dark. It has a slightly tangy, fruity flavour and a natural pink colour – but that beautiful pink tends to oxidise, so ruby is a little more sensitive to its environment. Still, it has its own charm, and we use it in more and more products. Today’s recipe is a ruby chocolate and strawberry entremet: a wonderfully fragrant cake inspired by the abundance of strawberries in season. You can also make it with other red fruit – raspberries, redcurrants, blackberries or a mix of berries.

Ruby chocolate and strawberry entremet with piped chantilly petals

The components of this entremet:

Almond and strawberry sponge
Strawberry compote
Ruby chocolate and strawberry mousse
Ruby chocolate chantilly

Ruby chocolate tends to oxidise – when the bag is left open for a long time, when it’s exposed to air (as in ruby decorations), and when it meets ingredients that lack acidity, such as cream. That’s why some ruby creams need a little natural colouring; beetroot powder or red fruit powders (raspberry, strawberry) work best. To learn more about colourings, read The Complete Guide to Food Colouring in Pastry.

Ruby Chocolate and Strawberry Entremet

A fragrant entremet for strawberry season, pairing delicate ruby chocolate with one of pastry’s best-loved fruits.

Servings :8 servings

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Prep Time 2

Cook Time 30

Freezing time 12

Ingredients

Almond strawberry sponge

50 g whole egg
35 g egg yolks
80 g almond flour
80 g granulated white sugar (A)
3 g vanilla extract
70 g egg whites
25 g granulated white sugar (B)
25 g plain white flour
1 g salt
20 g butter (melted, at 45°C)
50 g strawberries (sliced)

Strawberry compote

80 g strawberry purée (or other red fruit)
200 g strawberries (finely diced)
4 g pectin NH
40 g granulated white sugar
2 g gelatin (bloomed in 12g cold water)

Ruby chocolate strawberry mousse

8 g gelatin (bloomed in 48g cold water)
130 g milk
80 g strawberry purée (or other red fruit)
200 g ruby chocolate
230 g whipping cream (whipped)

Ruby chocolate chantilly

420 g whipping cream
1–3 g natural colouring (beetroot powder or similar)
2.5 g gelatin (bloomed in 15g cold water)
110 g ruby chocolate

Instructions

Almond sponge

In a stand mixer, whisk the whole egg, yolks, vanilla, sugar (A) and almond flour for a few minutes until you have a stable foam.
Separately, whisk the egg whites to a foam, gradually adding sugar (B).
Fold the meringue into the almond base, alternating with the flour sifted with the salt.
Finally, fold in the melted butter.
Divide the batter between two 16cm rings, scatter the strawberries on top and bake at 160°C (320°F) for 15–20 minutes.
Cool completely. Since this cake is assembled in a Silikomart Eclipse mould, cut one sponge to 14cm with a ring.
The recipe makes two sponges but you only need one – a smaller batch doesn’t whip as well, so I prefer to make more. Freeze the second sponge.

Strawberry compote

Mix the pectin with the sugar.
Warm the fruit purée, add the sugar and pectin and bring to the boil. Boil for 20 seconds, then add the diced strawberries and bring back to the boil for 10 seconds.
Remove from the heat and add the bloomed gelatin.
Pour into a 14cm silicone mould and freeze.

Ruby chocolate mousse

Bloom the gelatin in the water.
Heat the milk and dissolve the bloomed gelatin in it.
Warm the strawberry purée.
Pour the purée over the ruby chocolate and blend, gradually adding the milk. Blend until smooth.
Cool to 28°C (82°F), then fold in the whipped cream.

Assembly

Pour mousse into the Eclipse mould.
Place the insert, top with more mousse and finish with the sponge.
Freeze for at least 12 hours.

Ruby chantilly and finishing

Heat the cream with the bloomed gelatin and the natural colouring, if using.
Pour over the chocolate and blend.
Cover with cling film and refrigerate for at least 8 hours.
Whip before using.
Pipe over the frozen cake with a petal nozzle, then freeze again for at least 6 hours.
Spray with pink velvet spray.
Decorate as you like.

Notes

I use beetroot powder as a natural colouring, usually 2–3g per batch of chantilly. Freeze-dried raspberry powder works too, or a synthetic colouring if you prefer – I try not to use synthetic colourings inside desserts.

I used the Eclipse mould from Silikomart Professional.

Keyword Entremet, Ruby Chocolate, Strawberry

More entremets: see our 10 favourite entremet recipes.

Ruby Chocolate and Strawberry Entremet