This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!

Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I love every component in this entremet. I will definitely try to use some of these components for my other entremets in the future. The recipe below for the chocolate mousse component makes a huge amount of chocolate mousse. I have yet to experiment with making a smaller quantity of chocolate mousse, so I’m not sure how it will work out if we halve the ingredients. I used a 70mm diameter x 34mm height 6 cavities half semi-sphere silicon mould which I brought from ebay. It’s the same type of mould that you use for British marshmallow tea cakes. The main reason why I use a semi-sphere mould is that the dome shape makes glazing a lot easier. I have made these chocolate mousse entremet using a 70mm diameter round cake ring before, and I found it difficult to glaze along the sides. The tip to making this chocolate mousse entremet is to use a good quality 70% dark chocolate that you like to eat on its own. This chocolate mousse entremet is only going to be as good as the chocolate that you use. Chocolate Mousse Entremet (Adapted from Desserts by Pierre Herme) Makes 6 numbers of 70mm diameter semi-sphere cakes Chocolate Sponge 20 grams Dutch-processed Cocoa 20 gram all-purpose flour 16 grams cornstarch 3 large egg whites 100 grams caster sugar 5 large egg yolks 40 grams unsalted butter, melted and cooled to room temperature To make chocolate sponge: Preheat oven to 180C conventional (or 160C fan-forced). Line 30cm x 20cm cake pan with baking paper. Sift and combine cocoa, flour and cornstarch. Set aside. In a clean bowl, using an electric mixer, whisk egg whites until foamy. Add 50 grams sugar and whisk until stiff peaks form and egg whites are glossy. Set aside. In a separate bowl, using an electric mixer, whisk egg yolks and the remaining 50 grams sugar until pale and creamy. Add one-third of whipped egg whites into egg yolk mixture and fold in lightly using a spatula. Fold in the flour mixture, followed by cooled melted butter. Add remainder of the whipped egg whites and fold to incorporate completely. Bake for 15 to 20 minutes until the cake has risen slightly and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely. Chocolate Syrup 50 grams caster sugar 10 grams Dutch-processed cocoa 110 ml water To make chocolate syrup: Combine sugar, cocoa and water in a saucepan, stir over medium-high heat until sugar dissolves, bring the mixture to the boil. Remove from heat and set aside to cool completely. Chocolate Mousse 500ml heavy cream 300 grams 70% dark chocolate, finely chopped 2 large eggs, room temperature 5 large egg yolks, room temperature 125 grams caster sugar 45 ml (3 tablespoons) water 1/2 cup slivered almonds, toasted, and finely chopped To make chocolate mousse: Using an electric mixer fitted with a whisk attachment, whisk cream to medium peaks. Set whipped cream aside in the fridge while we work on the rest of the chocolate mousse. Melt the chocolate in a bowl over, not touching, simmering water. Stir occasionally to assist the melting. When the chocolate has melted, remove from the heat and set aside until it cools to 45C. Meanwhile, place yolks and eggs in the bowl of a mixer fitted with the whisk attachment. In a small saucepan, combine sugar and water and bring to the boil, swirling pan occasionally to dissolve sugar. Continue to boil until the temperature reaches 115C. Remove pan from heat. Whisk eggs on high speed, and start pouring the syrup in a thin stream into the egg, take care to avoid the spinning whisk. Continue to whisk until the eggs triple in volume and cool to room temperature. Fold a third of the whipped cream into the cooled chocolate using a hand whisk. (Note: You can be quite rough with folding the cream into the chocolate at this stage. The melted chocolate might start to clump together. Just keep mixing until the mixture comes together and is well combine.) Using a spatula, work as delicately as you can, fold in the rest of the whipped cream until combined, followed by the egg mixture. Finally, fold in the toasted almonds. It is best the use the mousse now while it is still soft and spreadable. Chocolate Sauce 60 grams 70% dark chocolate, finely chopped 125 ml water 60 ml heavy cream 25 grams sugar To make chocolate sauce: Combine all the ingredients in a small saucepan, stirring constantly over medium-high heat, and bring the mixture to the boil. Reduce heat to low and simmer, stirring constantly until the sauce thickens slightly and coats the back of the spoon. Remove from heat and set aside while you work on the chocolate glaze. Chocolate Glaze 80 ml heavy cream 100 grams 70% dark chocolate, finely chopped 20 grams unsalted butter, cut into 4 pieces, softened at room temperature 105ml (7 tablespoons) of chocolate sauce, warm or at room temperature To make chocolate glaze: Note: Make the glaze only after you have assemble and freeze the chocolate mousse cake. In a small saucepan over medium heat, bring the heavy cream to a boil. Remove from heat and pour hot cream over the finely chopped chocolate in a heatproof bowl. Allow to sit for 1 minute to let the chocolate melt slightly, then stir slowly in a small circle starting at the centre of the bowl, stirring gently in a circular fashion, gradually increasing the size of the circle. Continue to stir until all the chocolate has melted. Measure the temperature of the mixture, which should be at 60C. If it's too cool, place bowl over simmering water, and remove from heat once the temperature reaches 60C. If it's too hot, allow to cool to 60C. Stirring gently, blend in butter and the chocolate sauce. Once again, check the temperature of the glaze, which should be between 35C to 40C at which the glaze attains prime pourability. Use glaze immediately. To assemble: Spoon or pipe chocolate mousse into the cavities of a 70mm diameter x 34mm height half semi-sphere silicon mould, leaving a gap about the same thickness of the chocolate sponge. (You can use small cake ring if you wish.) Cut out 70mm diameter round sponge with a cookie cutter. Brush sponge generously with chocolate syrup. Place sponge over the mousse and press down lightly. Wrap the mould well with plastic wrap and freeze until completely frozen (at least 6 hours). Remove the chocolate mousse cakes from the mould. Place cakes on a cooling rack set on a baking tray. Working very quickly, and in a confident and smooth motion, pour glaze over frozen chocolate mousse cakes. (The glaze will set very quickly and there is no going back to fix up areas that is not covered in the glaze as I found out the hard way.) Allow the chocolate mousse cake to thaw completely before serving.

Vanilla chocolate dessert

This entremet was design for a friend's birthday who loves mousse, chocolate, hazelnut and creme brulee. It tastes just like deluxe version of Ferrero Rocher! The following recipe is for a large 24cm diameter entremet suitable for 30-40 people. The entremet includes 20cm diameter inserts Duration: 1 night, 1 day and 1 morning.

Fall is here, I don't know where Summer goes. It seems just like yesterday when the warm weather is here. The temperature is now noticeably different here. It is getting dark sooner too. My portable heater is still on everyday and a wool jacket to keep me warm under the unbelievable cold AC in my office. It's been busy too, super busy. Somehow I find myself baking cake after cake every week too, from my nieces' and nephews' birthdays, all other family birthday, coworkers, celebrations here and there, bets, competition, farewell, you name it. Busy is good though., keeps myself occupied, though I am also longing for a long break just baking for myself :). I don't know what a better name for this cake is. The least I could do is to list all the flavors in the cake and add the word "entremet" at the end. I made this cake for my sister in law's birthday a few weeks ago. I knew I wanted to make chocolate cake since she is a chocolate fan. Despite not being a chocolate lover myself, I actually love making chocolatey cake. Chocolate pairs well together with so many things: hazelnut, coffee, vanilla, rum, almond, caramel, and not to mention the chocolate-fruit combo, raspberry, strawberry, mango, passion fruit just to name a few. I love the many possibilities of flavors and textures I could combine together, oh how I love textures in cake. I tried to come up with the components to build the cake, I want to incorporate as many different textures I can. Since it was purely experimental, it took me almost a week to come up with this. I decided that I want to make: Crispy hazelnut feuilletine Vanilla bean cremeux Chocolate biscuit Coffee creme brulee Chocolate bavarois Chocolate Glaze I knew I wanted coffee and chocolate combo, the vanilla bean cremeux is only there to balance out the other flavors, while the hazelnut feuilletine is there mainly for texture, but also lend its subtle hazelnut taste. I had to make the coffee creme brulee three times to get the right measurement for the height I want and the coffee strength I like.The first two were either not strong enough or too thin. Now I have two coffee creme brulee sitting in the freezer to be made into a "Spring Cleaning Cake" with other leftovers I have there (and I have a lot!). Overall, I am really happy with the result. So many flavors to try, you can expect some chocolate-coffee-banana combo in the near future, or maybe even 8 different textures of all chocolate cake, hmm... that will make a super rich cake, but I am excited!

This glorious Spiced Chocolate Mousse Entremet is absolutely delicious with rich and bold flavors that everyone will surely enjoy!

Chocolate raspberry mousse cake with a chocolate mirror glaze

As I told you that I'm crazy about chef 青木 定治 (Sadaharu Aoki) right now ^^, but his recipe is not easy to find (I told you already that he has only 2 baking books). I still want to try more recipe from him. I'm lucky that after I typed the name "Sadaharu Aoki" in to Google search box, it came out with some result " Valencia by Sadaharu Aoki" from Demarle company website (the one that makes silpat and many kinds of silicone baking stuffs). The story is he win the Charles Proust Competition with this dessert with this recipe, so it's really worth trying, ^^. But I have to make some adaptation because the original recipe is too large for my family, I turn it into manageable size of 20x20cm entremets. But making small size of these has a down side, because the amount of the ingredients will be so funny to work with. Anyway, I did my best, you can see from the Milk chocolate cream recipe, you will need only half amount of the custard after making it or it will be impossible to make the custard. I had to make the orange puree by myself, it's not easy to get all the professional ingredients when you're only the home baker, but you still can make many thing by yourself. Plus you can control the taste that you want too, less or more sweet it depends on your taste. For making this entremets, planing is important, but there aren't nothing hard to make. Starting by baking the almond cocoa sponge and Hazelnut dacquoise, the day before. Then making each part one by one. Time that you need for making each part is not much. This entremets is a mixture of orange, nut and chocolate in a proper portion, the taste starts from lightly sweet orange taste on top and move gradually to the chocolately and nutty taste. I'm so happy with it, and have to say "Thank you chef Sadaharu Aoki for sharing this wonderful recipe!" Adaptation from: "Valencia by Sadaharu Aoki" from Demarle company website Valencia (Orange and chocolate Entremets) Make 20x20cm Entremets Light orange cream 50g ........................... orange jam 30g ........................... Cognac 105g ......................... orange juice 25g ........................... orange purée 5g ............................. de zest d'orange 2g ............................. lemon zests 2g ............................. milk powder 15g ........................... sugar 45g ........................... egg yolks 5g ............................. gélatine 20g .......................... egg whites 30g .......................... sugar 5g ............................. water Milk chocolate cream 60g .......................... whipping cream 60g .......................... milk 25g .......................... egg yolks 13g .......................... sugar 138g ........................ milk chocolate 125g ........................ whipping cream (whipped) Orange Cognac syrup 125g ........................ simple syrup 50g .......................... Grand Marnier Almond cacao sponge 58g .......................... almond paste 33g .......................... icing sugar 27g .......................... egg yolks 25g .......................... whole eggs 42g .......................... egg whites 12g .......................... sugar 14g .......................... clarified butter 13g .......................... cacao powder 7g ............................ cake flour 7g ............................ corn starch Hazelnut dacquoise 63g .......................... egg whites 25g .......................... sugar 45g .......................... almond powder 15g .......................... hazelnut powder 50g .......................... icing sugar 5g ............................. grilled chopped hazelnuts Praliné feuilletine 30g ........................... milk chocolate 125g ......................... hazelnut praline 13g ............................ butter 25g ............................ grilled and chopped hazelnuts 63g ............................ Pailleté Feuilletine For finishing the Entremets .................................... grilled and chopped hazelnuts .................................... candied orange Hazelnut dacquoise Line 22x22cm cake pan with baking paper. Preheat the oven to 180°C Sift together the almond powder, hazelnut powder and icing sugar together. Whisk the whites with the sugar until stiff. Fold the almond mixture gently into the meringue. Pour into the pan and sprinkle some grilled chopped hazelnuts on top. Bake for 15 minutes. Almond cacao sponge Line 22x22cm cake pan with baking paper. Preheat the oven to 200°C Sift cacao powder, flour and starch together. Beat the almond paste and the icing sugar together. Add the egg yolks and the whole eggs, and beat until light. Make meringue by whipping the egg whites and the sugar. Fold the meringue into the almond paste base, fold in the clarified butter. Finally, add the cacao powder, flour and starch and mix gently. Pour it into a prepared pan Bake for 12-14 minutes. Praliné feuilletine Melt the milk chocolate and mix with the hazelnut praliné and the butter. Then add the grilled and chopped hazelnuts and Pailleté Feuilletine and mix gently. Cut the Hazelnut dacquoise into 20x20cm and place in the pan with removable bottom. Spread a thin layer of Praliné Feuilletine. Sprinkle some grilled chopped hazelnuts. Cover and put in the refrigerator. Milk chocolate cream Make an anglaise with 60g of cream, milk, egg yolks and sugar. Whisk the egg yolks, and sugar together in a small saucepan, boil the milk and cream together and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and use only 70g of the cream into the chocolate, stir until completely melt. Let it cool completely. Whip the 125g of whipping cream, put 1/3 of the whipped cream into the chocolate mixture and fold back into the whipped cream bowl. Mix the simple syrup with Grand Marnier. Cut the almond cacao sponge into 20x20 cm. Pour the Milk chocolate cream over the Praliné feuilletine, and place the almond cacao sponge over the cream and sprinkle with Orange syrup. Cover and put in the refrigerator. Light orange cream Mix the orange jam and the brandy together. Strain it and freeze. Make an anglaise with the orange juice, concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. Bloom the gelatin in cold water. Whisk the concentrated orange puree, orange zests, lemon zests, milk powder, sugar and egg yolks. in a small saucepan, boil the orange juice and slowly whisk it into the egg yolk mixture. Put the saucepan over low heat, stir all the time and heat until 82°C. Take the pan off the heat and stir in the gelatin, stir until melt. Make an Italian meringue with the egg whites and the sugar and water (see how to make it here) Fold together the frozen orange jam, the custard and the Italian meringue. Pour the Light orange cream over the sponge. Cover and put in the refrigerator. When ready to serve, cut into pieces and decorate with candied orange. Cut into 8 pieces and decorate with candied orange. Valencia: Orange, Chocolate and Nut Entremets, wonderful recipe from chef Sadaharu Aoki

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