An elegant yet so yummy entremet, composed of chocolate genoise, a crunch with chocolate and praline, dark chocolate mousse, milk chocolate mousse and white chocolate mousse.
I chose an easy decoration with chocolate curls and some chocolate macarons.
If you are looking for a good recipe of a praline paste, I invite you to try the recipe in this link.
Please find also the recipe of the feuilletine on this link.
- Beat the egg yolks with sugar, until it is white and thick.
- Sift in the flour and the cocoa powder.
- Beat the egg whites with a pinch of salt then add sugar until soft peaks form.
- Add to the beaten egg whites to the flour mixture and mix gently until well combined.
- Spread the mixture on a tray covered with baking paper.
- Bake the genoise for 10 minutes in a preheated oven at 180°C.
- When ready, let ot cool down before removing the baking paper.
- Cut-in a circle of 16cm diameter.
- Melt the chocolate with the praline paste together on a water bath.
- Add the crushed feuilletine and mix until well combined.
- Spread the crunch immediately over the genoise.
- Put the genoise and crunch in the freezer for 30 minutes at least.
- Rehydrate the gelatin. If your are using gelatin powder, rehydrate in 5ml of cold water for 10 minutes.
- Heat up the milk then add the rehydrated gelatin.
- Melt the 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 the cream until lightly 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.
- I used a 18cm round cake ring. I placed cling film in the bottom to avoid any possible leakage of my chocolate mousse. I also covered the internal edges with a rhodoid sheet for an easier and cleaner unmoulding.
- Put the genoise and crunch at the bottom of the mould, then pour the dark chocolate mousse.
- Let freeze 2 hours at least in the freezer before preparing the second layer of milk chocolate mousse.
- Proceed as for the prerparation of the dark chocolate mousse to make the milk chocolate mousse.
- Pour the mousse evenly on top of the dark chocolate mousse layer.
- Let freeze 2 hours at least in the freezer before preparing the third layer of white chocolate mousse.
- Proceed as for the prerparation of the dark chocolate mousse to make the white chocolate mousse.
- Pour the mousse evenly on top of the milk chocolate mousse layer.
- Let freeze 2 hours at least in the freezer.
- Unmold the entremet cake.
- Let the entremet defrost for 4 to 6 hours in the fridge before decorating with chocolate curls then serve.