Chocolate Mousse Entremet

Chocolate Mousse Entremet

It has been a long time since I wanted to try this entremet, back when I was in France I used to buy chocolate mousse entremets at least two times a month from different bakeries, I had the chance to taste several flavors like milk chocolate and dark chocolate with different inserts like praline or fruits inserts, so when I bought the Eclipse mold I decided to make it with a strawberry insert.

This entremet belongs to the frozen entremets, so you need some patience to finish it because it needs to spend at least one night in the freezer, but the recipe itself is not really difficult.

Note: making pastries with chocolate require professional chocolate, it is really difficult to successfully make French pastries with the chocolate bought from the supermarket, in this recipe and in all the recipes containing chocolate I use the professional chocolate .

I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures,  I suggest you to use a scale that indicates the weight in grams.


The supplies you will need:

  • Eclipse Mold
  • One Cake Ring called Entremet ring (for the eclipse mold use a 5 inches ring ).
  • Parchment paper
  • Icing Spatula
  • A stand Mixer
  • Silicone Spatula
  • Thermometer
  • Bain marie (water bath)
  • Hand immersion blender
  • Cooling Grid .
  • Cooking scale
  • Acetate roll


For the Almond Dacquoise:

  • 100 g egg whites
  • 75g  almond flour
  • 75 g icing sugar
  • 30g sugar

For the chocolate mousse:

  • 56 g sugar
  • 40 g egg yolks
  • 152 g heavy cream
  • 230 g dark chocolate feves (66% ).
    Note: If you prefer a sweet entremet  use a milk chocolate instead of the dark one.
  • 460 g heavy cream

Note: the quantity of the chocolate mousse ingredients is a little bit more than what you will need for the entremet, so you can serve the rest as a desert with banana or strawberries :).

For the strawberry cream:

  • 200 g strawberry puree
  • 56 g butter
  • 50 g egg yolks
  • 75 g eggs
  • 50 g sugar
  • 4 g gelatin (2 Gelatin leafs)
    note : the Bloom strength of the gelatin that I use is  155 bloom

For the mirror glaze:

  • 140 g water
  • 120 g Heavy cream
  • 60 g cocoa powder
  • 8 g gelatin (4 Gelatin leaf),
    note: the Bloom strength of the gelatin that I use is  155 bloom
  • 180 g sugar


Step 1:

Making the Almond Dacquoise:

  • In a large bowl, combine the almond, and the icing sugar.
  • In a mixing bowl whip the egg whites while adding sugar until it becomes a French meringue.
    Coconut Daquoise
  • Incorporate gradually and gently the first mixture into the French meringue.
    Coconut Daquoise
  • On a baking tray, put the parchments paper, place the entremet ring  and pour the dough in it.
    Coconut Daquoise
  • Bake on a preheated oven 350 F (180 c) for 10 to 15 minutes.

Step 2:

Making the creamy strawberry :

  • Put the gelatin in a cold water 15 minutes before using it.
    The Gelatin
  • If you don’t have strawberry puree you can mix fresh or frozen strawberries. Strawberry Cream
  • In a bain marie (water bath) combine the strawberry puree, the egg yolks, the whole eggs and the sugar, stir until the mixture becomes thick. Strawberry Cream
     Strawberry Cream
  • Remove it from the heat and add quickly the gelatin and stir until it melts. (Don’t let the mixture cool down, because the gelatin reacts only in hot temperature)
     Strawberry Cream
  • When the mixture reaches 95 F (35 c) add the butter while mixing (Use the hand immersion blender mixer). Strawberry Cream
     Strawberry Cream
  • Pour the creamy in a small entremet ring (5 inches) or a small plate, cover with a plastic, refrigerate for one night.

Step 3:

Making the chocolate mousse:

  • In a bain marie (water bath) melt the  chocolate.
    Chocolate Mousse
    Chocolate Mousse
    Chocolate Mousse
  • Combine the sugar and the egg yolks, in the same time heat up the 152 g of heavy cream in the microwave  (a couple of seconds  should be enough) .
    Chocolate Mousse
  • When the temperature of the chocolate reaches 113 F (45 C) remove it from the heat and add the heated heavy cream and the egg yolks mixture,Stir very well until you get a smooth texture called Ganache.Chocolate Mousse
    Chocolate Mousse
  • In a large mixing bowl, whip the (460 g) of heavy cream to get a whipped cream.
    Whipped Cream
  • Incorporate gently the whipped cream into the previous mixture, you should get a beautiful mousse.(use the silicone spatula)

    Chocolate Mousse
  • Chocolate Mousse

Step 4:

Montage of the entremet :

There are two parts in the eclipse mold, the bottom and the top, the montage of the entremet will be inverted it means the bottom will be the top while unmolding it.

Step 5:

Making the Mirror glaze :

  • Put the gelatin in a cold water 15 minutes before using it.
  • Heat up quickly the  water and the heavy cream in the microwave.
  • Combine the cocoa and the sugar, add them to the previous mixture and put it over a medium heat.
    Chocolate Mousse Entremet
  • When the temperature reaches 221 F (105 c) remove from the heat and add the gelatin quickly, stir well. let it cool to 86 F (30 c).
    Chocolate Mousse Entremet
  • Remove the entremet from the fridge, unmold it, put it on a cooling grid. and start pouring the glaze on it from the middle, let it flow.Chocolate Mousse Entremet
    Chocolate Mousse Entremet
    Chocolate Mousse Entremet
    Chocolate Mousse Entremet
  • refrigerate .

Step 6:

Make the Decoration 

The decoration that I made require tempering the chocolate, you can find the explanation of the process (Here)
Note : After tempering the Chocolate, use it quickly before the temperature decreases.

  • Spread the chocolate on the Acetate roll and roll it out like a ribbon.Chocolate Mousse Entremet
  • Once the chocolate dries remove the acetate roll, you will get a shiny rolled chocolate
    Chocolate Mousse Entremet
  • decorate as desired.
  • in the bottom of the entremet you will notice some imperfections which is normal, so in order to hide them you can decorate it  with the rest of the mirror glaze (use a pastry bag and a Wilton  tip round #230).
    Chocolate Mousse Entremet



Chocolate Mousse Entremet

Chocolate Mousse Entremet



Chocolate Mousse Entremet

42 comments on “Chocolate Mousse Entremet

    • Thank you so much John, I will try to keep the good work. meanwhile check my blog for new recipes and don’t hesitate to ask if you need any help.

    • Hi Thelma,
      Thank you so much for your kindness, I am so happy to hear that you love it.
      don’t hesitate to ask if you have any questions.
      you can also follow me on Facebook to have more updates :)

  1. I simply want to tell you that I am just all new to blogs and absolutely savored your web page. More than likely I’m going to bookmark your website . You surely have very good articles. Regards for revealing your blog site.

  2. Oh I was scared at some of the ingredients – but when it all comes together it looks GREAT! I can’t wait to try and make it!

  3. Very beautiful looking finished product. We are huge fans of anything chocolate. Can’t wait to attempt to veganise your recipe.

  4. Ummm mouthwatering, absolutely stunning cake! I’m not even going to go down this road. Even if I bought the professional chocolate the chances of me pulling this beauty of are slim to nothing. Nonetheless I’m in awe of its beauty and of course the credit rests on the baker. I’m sure this cake tastes just as divine as it looks!

  5. This looks really yummy, and you got me drooling! I will definitely forward this recipe to my sister to try (I’m only the eater). Thank you for sharing this!

  6. There’s no way I could do this one – but I found a local bakery that might have something like it. I’m going to look into it because this looks heavenly.

  7. Another mouth watering recipe from you! I still don’t feel brave enough to try these yet but I am noting them all down for when I do! You are a very talented lady, thank you for sharing it with us

  8. How decadently delicious and loving the surprise twist with strawberries! Your presentation of this is absolutely stunning! Lovely step-by-step tutorial, thank you!

  9. OMG this is the most gorgeous dessert I’ve seen in a long time. Thanks so much for sharing this recipe. I don’t know mine will turn out as great, but you’ve inspired me to try.

  10. That is absolutely beautiful and almost too pretty to eat. There is no way in my wildest dream that I would be able to create anything close to looking or tasting like that.

  11. Your entremet chocolate mousse is just divine! Just seeing that glaze, it’s super tempting! I wish I had your talent. I don’t think I can make this one, lol. Good job.

  12. Wow, I love the eclipse mold that you used, it made such an interesting shape for the finished dessert! I haven’t made anything like this since culinary school so seeing your post brought back some wonderful memories!

  13. OMG! If I were ever to make something so pretty, I don’t think I could actually eat it…lol. That looks amazing though.

  14. Chocolate mousse has got to be one of my favorite desserts. I have only ever enjoyed it when we were eating out though.

  15. If that were sitting in front of me right now, it would not look so pretty. I would have eaten about half of it in the time it took me to write this comment.

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