Description
Sophisticated entremets featuring a crunchy cocoa biscuit base, silken dark chocolate mousse, and velvety milk chocolate hazelnut mousse topped with a glossy ganache.
Ingredients
Scale
- 120 g intense chocolate sandwich cookies (cream filling removed)
- 40 g unsalted butter, melted
- 150 g high-quality dark pastry chocolate (minimum 60% cacao)
- 200 g heavy whipping cream (minimum 30% fat content), ice-cold
- 2 g gold-grade gelatin (1 sheet)
- 150 g premium milk chocolate de couverture
- 40 g pure hazelnut paste
- 80 g dark chocolate de couverture, finely chopped
- 50 g heavy whipping cream
- 100 g whole hazelnuts, toasted and skinned
- 4 premium hazelnut praliné rochers
Instructions
- Pulverize the cookies in a food processor until fine.
- Pour the melted butter over the cookie crumbs and mix.
- Pack the mixture into 4 pastry rings on a baking sheet and refrigerate for 20 minutes.
- Bloom the gelatin in cold water for the mousse.
- Melt the dark chocolate using a double boiler or microwave.
- Bring 2 tablespoons of cream to simmer and incorporate the bloomed gelatin.
- Whip the remaining cream to soft peaks.
- Fold the whipped cream into the cooled dark chocolate mixture.
- Pipe the dark chocolate mousse into the pastry rings and freeze for 30 minutes.
- Bloom the second gelatin sheet and melt the milk chocolate with hazelnut paste.
- Incorporate the gelatin into the warm chocolate mixture.
- Whip the cream and fold it into the hazelnut mixture.
- Pour the milk chocolate mousse over the set dark chocolate layer and refrigerate for 4-5 hours.
- Chop the dark chocolate for the ganache and bring the cream to a boil.
- Pour the cream over the chopped chocolate to form a ganache.
- Unmold the entremets and pour ganache on top, allowing it to drip.
- Top with toasted hazelnuts and a praliné rocher. Chill for 15 minutes before serving.
Notes
For best results, chill overnight before serving. Use toasted hazelnuts for maximum flavor.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 entremet
- Calories: 450
- Sugar: 35g
- Sodium: 100mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg
Keywords: chocolate, hazelnut, entremets, dessert, pastry