Domed Chocolate Entremets

Name: Domed Chocolate Entremets
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: France
Ingredients: 3 eggs (whole); 70 g of sugar; 60 g of flour; 20 g of unsweetened cocoa powder; 20 g of butter (melted); 100 g of dark chocolate (chopped); 50 ml of heavy cream; 50 ml of milk; 2 egg yolks; 20 g of sugar; 2 g of gelatin (sheet); 200 g of dark chocolate (chopped); 400 ml of heavy cream (very cold); 6 g of gelatin (sheet); 150 g of sugar; 75 ml of water; 50 g of unsweetened cocoa powder; 100 ml of heavy cream; 8 g of gelatin (sheet); 50 g of chocolate shavings

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A sophisticated, indulgent entremets made of a cocoa sponge, an intense crémeux, and a light chocolate mousse, all covered in a glossy mirror glaze and decorated with chocolate shavings for a crunchy texture.

Total time: 1 h
Prep: 45 min
Cook: 15 min
Rest: 4 h
Difficulty: Hard
Per person: €0.67

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a starter

Baked Scallops au Gratin

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As a main

Homemade Salmon Gravlax with Dill

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To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

550kcal

Protein10 g7%
Carbs55 g38%
Fat35 g55%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For a perfect mirror glaze, pour it when it is at about 32°C. Make sure your entremets is fully frozen before glazing for a clean result. For easy unmolding, freeze the entremets for several hours.

Freezing : Can you freeze this recipe?

Yes

The whole entremets, before glazing if possible, up to 1 month. Thaw slowly for 12-24h in the refrigerator.

Storage : How long does it keep?

Keeps 2-3 days max in the refrigerator in an airtight container. Fragile texture.

Making ahead : Can you make it the day before?

Yes

The entremets needs a night in the fridge for the layers and glaze to set. Optimizes texture.

Reheating : How do you reheat it?

Cold dessert. Do not reheat. Reheating would destroy the structure and texture (mousse/gelatin).

Variations

Decorate with dark chocolate shavings.
Glaze the entremets as soon as it is unmolded.
Blend the glaze without incorporating air for a smooth finish.

Mistakes to avoid

Forgetting to soak the gelatin in cold water before using it.
Mixing chocolate that is too hot into the cream: let it cool to 35-40 °C.
Incorporating air while blending the glaze: blend without making bubbles.

Frequently asked questions

De quoi se compose cet entremets ?

It consists of a cocoa sponge, a chocolate crémeux served as an insert, a light chocolate mousse, and a glossy mirror glaze, all assembled in dome molds.

Comment préparer le crémeux ?

Heat the milk and cream, whisk the egg yolks with the sugar, pour the hot liquid over them, cook over low heat, then add the softened gelatin and the chopped chocolate before blending.

Comment réaliser la mousse au chocolat ?

Melt the chocolate and let it cool to 35-40 °C, whip the cream to soft peaks, heat a little cream with the gelatin, then gently fold everything into the chocolate.

Comment réussir le glaçage miroir ?

Bring the water and sugar to a boil, add the cocoa and cream, boil for 1 minute, add the gelatin off the heat, then blend without incorporating air and glaze the unmolded entremets.