Recipe - Dessert

Three chocolate entremets with a caramel glaze

Three chocolate entremets with a caramel glaze
  • Middle

  • 60 min

  • 25 min

Here is a real festive dessert for chocolate lovers! An entremets consisting of a dark chocolate sponge, a milk chocolate mousse and a white chocolate mousse...


For the sponge:
4 eggs
100g cane sugar
30g plain flour
30g unsweetened cocoa powder
70g dark cooking chocolate
2 tablespoons milk

For the milk chocolate mousse:
1 sheet of gelatine
180g milk cooking chocolate
10cl whole milk or semi-skimmed milk
20cl very cold double cream

For the white chocolate mousse:
1 sheet of gelatine
200g white cooking chocolate
10cl whole milk or semi-skimmed milk
20cl very cold double cream

For the caramel glaze (optional):
200g cane sugar
200g double cream
4 sheets of gelatine


The sponge:

Preheat the oven to 180°.

Preheat the oven to 180°. Separate the yolks from the egg whites. Beat the yolks with the cane sugar in a large bowl until the mixture lightens.

Mix in the flour and cocoa powder.

Melt the chocolate with the milk over a pan of hot water and then add to the bowl. Whisk the egg whites until they form stiff peaks and gradually stir them into the mixture.

Grease and flour a round dish and pour in the mixture. Bake for 20 to 25 minutes.

Remove while warm. Leave to cool before cutting along the width of the sponge to make two discs. Then cut it to fit the diameter of the ring (20cm).

The milk chocolate mousse:

Rehydrate the gelatine in cold water. Chop the milk chocolate into pieces and melt it over a pan of hot water.

Bring the milk to the boil. Remove from heat and add the softened gelatine sheet. Pour the milk over the melted chocolate and mix well. Set aside.

Whip the cream and then carefully mix in the chocolate using a rubber spatula.

Assembling the cake, first step:

Line the ring with acetate (or alternatively a strip of greaseproof paper). Add the first disk of sponge to the bottom.

Pour over the milk chocolate mousse and spread it over gently and evenly. Leave it to set in the fridge for one hour.

Assembling the cake, second step, and the white chocolate mousse:

Place the second sponge disc on top of the milk chocolate mousse.

Make the white chocolate mousse using the same method as for the milk chocolate mousse. Pour it over the sponge layer, spreading it evenly, and refrigerate again for one hour.

Caramel glaze:

Place the gelatine sheets in cold water to rehydrate them.

Warm the cream over a low heat. Keep warm. Caramelise the sugar without mixing by pouring it into a saucepan three times. Each time, wait until the measure of sugar has caramelised.

Then pour in the warm cream gradually to avoid splashing and the caramel solidifying, Mix. Remove the saucepan from the heat. Drain the gelatine and add to the caramel. Mix. When the temperature reaches 28-29°, pour the glaze over the entremets.

To serve :

To serve: Carefully remove the ring as well as the acetate before cutting into slices.

Chef's tip: Did you forget the refrigerate the cream before whipping it? No need to lose any time, simply put it in the freezer for 15 minutes before whipping!

Chasseur products used in this recipe