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.

3 Chocolate Mousses Entremet

RECIPE

Chocolate Génoise Sponge
  •  180°C
  •  10min
  • 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.

The Crunch
  • 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.

3 Chocolate Mousses Entremet

Dark Chocolate Mousse
  • 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.

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.

3 Chocolate Mousses Entremet

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.

Unmolding & Decoration
  • Unmold the entremet cake.
  • Let the entremet defrost for 4 to 6 hours in the fridge before decorating with chocolate curls then serve.

ENJOY YOUR HOMEMADE TREAT!