An entremet composed of a cocoa sweet pastry crust, chocolate mousse domes with salted caramel heart, covered with rocher icing and decorated with whipped ganache and roasted hazelnuts.

I recommend to prepare the sweet pastry crust, the chocolate mousse and the ganache the day before.

You can find the detailed recipe of the salted caramel in this link.
You can also find the detailed recipe of the praline paste here..

The quantities mentioned in this recipe are good enough for 6 individual entremets of 7cm diameter.

Chocolate & Caramel Domes


Chocolate Mousse (preferably made the day before)
  • Hydrate the gelatin (powder or sheets) 15 minutes before you start.
  • Heat the milk then add the hydrated gelatin.
  • Melt the chocolate (milk chocolate + dark chocolate) in a separate bowl.
  • Gently pour the warm milk over the chocolate and mix.
  • Let the mixture cool down to 35°C.
  • Whip your cream until firm.
  • Add the whipped cream to the milk and chocolate mixture until well combined. I usually combine ⅓ of the whipped cream with the chocolate. Then pour this mixture into the rest of the whipped cream.
  • Fill the molds with the mousse to the half. I used molds of 7cm diameter.
  • Insert 1 tsp of cold salted caramel in the middle.
  • Add the chocolate mousse to fill the molds.
  • Freeze for at least 2 hours. Preferably overnight.
Chocolate & Caramel Domes
Cocoa Sweet Pastry Crust (preferably made the day before)
  •  155°C
  •  30min
  • Try to bring all the ingredients to room temperature 30 minutes before.
  • Cream the butter with icing sugar.
  • Add almond powder, salt and eggs and mix until well combined.
  • Add the flour and cocoa powder.
  • Try not to knead the dough or over mix it once the flour is added.
  • Lightly spread the dough and cover with a cling film.
  • Keep the dough in the fridge for at least 4 hours.
  • Spread the dough with a rolling pin and cut the base of your entremet. I cut circles of 7cm diameter.
  • Freeze the unbaked pastry crust for at least 1 hour.
  • Bake in a preheated oven at 155°C for 30 minutes.
Chocolate & Caramel Domes
Whipped Ganache with Praline Paste (preferably made the day before)
  • Prepare your gelatin: rehydrate the gelatin sheets in water or dissolve the gelatin powder in 1 tsp of water.
  • Heat 25g of double cream and add the rehydrated gelatin.
  • Add the white chocolate, previously melted.
  • Add the remaining double cream (50g) and the praline paste.
  • Mix well with a hand blender.
  • Cover with a cling film. The film should be in contact with the ganache.
  • Refrigerate for at least 1 hour. Preferably overnight.
  • Before you start the assembly of the entremet, whip the ganache. To have a shiny and smooth ganache, you need to whip for about 5 minutes.
  • Put the whipped ganache in a piping bag.
Chocolate & Caramel Domes
Rocher Icing & Assembling
  • Start with preparing the rocher icing.
  • Melt the chocolate in a water bath.
  • Add the oil and mix until well combined.
  • Add the chopped hazelnuts.
  • Unmold the chocolate mousse domes and place on a wire rack.
  • Pour the chocolate icing over the frozen domes when it reaches 35°C.
  • Place your iced dome over the pastry crust.
  • Decorate with the whipped ganache and hazelnuts.
  • Leave in the fridge for 4 hours before serving.