Chocolate and Coffee Entremet
Refined and silky: intense dark chocolate meets aromatic coffee in a fine, creamy entremet. Inside, a crunchy praline layer adds texture and extra flavor — a perfect dessert for those who love deep tastes and contrasting textures.
Servings :8 slices
Ingredients
Almond Sponge
- 65 g powdered sugar (sifted)
- 65 g almond flour
- 15 g all-purpose flour
- 1 g salt
- 80 g egg whites
- 40 g granulated sugar
- 15 g light brown sugar
Praline Croustillant
- 35 g milk chocolate (40%)
- 80 g praline paste
- 50 g pailleté feuilletine
Dark Chocolate Mousse
- 160 g whole milk (3.5% fat)
- 50 g egg yolks
- 25 g granulated sugar
- 2 g gelatin + 12 g cold water (to bloom)
- 190 g dark chocolate 58%
- 300 g whipping cream (lightly whipped)
Coffee-Flavored Chantilly
- 3 g gelatin + 18 g cold water (to bloom)
- 400 g whipping cream
- 2 g instant coffee
- 90 g white chocolate
- 5 g vanilla extract
Instructions
Almond Sponge
- Mix powdered sugar, almond flour, flour, and salt in a bowl.
- In a separate bowl, whip the egg whites until slightly foamy. Add the granulated sugar, then the light brown sugar; continue beating to a firm meringue.
- Gradually fold the dry mixture into the meringue with a spatula.
- Spread the batter on a parchment-lined tray to a size that lets you later cut two 16 cm discs.
- Bake at 210 °C for 10–14 minutes, until lightly crisp on top and golden.
- Cool completely, then carefully cut two 16 cm discs.
Praline Croustillant
- Melt the milk chocolate.
- Mix in the praline paste.
- Fold in the feuilletine.
- Place one sponge disc inside a 16 cm ring lined with parchment, spread the croustillant on top and press gently. Immediately place the second sponge disc on top.
- Refrigerate or freeze to set.
Dark Chocolate Mousse
- Bloom the gelatin in cold water (≥10 minutes).
- Mix yolks with sugar in a bowl.
- Combine milk with the bloomed gelatin and heat.
- Pour in a thin stream over the yolks.
- Return to low heat and cook to 82 °C.
- Remove from heat and pour over the dark chocolate in a tall jug; emulsify with a hand blender until smooth.
- Cool to 40 °C, then fold in the lightly whipped cream.
Entremet Assembly
- Line an 18 cm diameter, 6 cm high ring with acetate.
- Pour the mousse into the mold almost to the top, leaving room for the sponge+croustillant insert.
- Place the insert in the center, pressing gently so it sits level with the ring.
- Freeze for at least 12 hours.
Coffee Chantilly
- Bloom the gelatin in cold water.
- Heat the cream with gelatin, instant coffee, and vanilla.
- Pour over the white chocolate and emulsify with a hand blender.
- Cover with plastic wrap in contact and refrigerate ≥12 hours.
- Whip before use.
Entremet Décor
- Whip the chantilly until firm.
- Transfer to a piping bag fitted with a petal tip and pipe petals over the surface (unmold first; remove acetate). Start from the center outward, then pipe around the sides.
- Refrigerate 1–2 hours to stabilize and decorate as desired.
Equipment
- Mixer; oven; refrigerator/freezer; kitchen scale; mixing bowls; spatulas; saucepan; hand blender; 16 cm ring; 18 cm × 6 cm ring; acetate; parchment paper; disposable piping bags; petal piping tip.
Notes
Decoration
Keep the decoration simple and elegant – the piped petals are enough to make the dessert stand out without overloading it.