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Spiced Chocolate Mousse Entremet Recipe

Spiced Chocolate Mousse Entremet Recipe
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★★★★★

4.7 from 7 reviews

This Spiced Chocolate Mousse Entremet is a decadent and elegant dessert combining layers of spiced chocolate mousse, a tender espresso-infused chocolate cake base, and a glossy dark chocolate ganache. Enhanced with warm notes of cinnamon and cayenne, and accented by fresh cherries or raspberries, this mousse entremet is perfect for special occasions or indulgent treats.

Ingredients

Scale

Chocolate Cake Base

  • 2 oz unsalted butter (57g)
  • ½ tsp instant espresso (1g)
  • 4 egg yolks
  • ¼ cup + 2 tbsp dark brown sugar, packed and divided (81g)
  • 4 tbsp cocoa powder (28g)
  • 3 tbsp all-purpose flour (27g)
  • 2 tsp cornstarch (6g)
  • 1 tsp ground cinnamon (5g)
  • 3 egg whites
  • ⅛ tsp fine salt (1g)

Mousse

  • 2 tsp powdered gelatin (6g)
  • 2 tbsp + 2 tsp cold water (40ml)
  • 1⅓ cup heavy cream, divided (320ml)
  • ½ cup whole milk (120ml)
  • 1 cinnamon stick
  • ½ tsp ground cayenne (4g)
  • ⅔ cup dark brown sugar, packed and divided (145g)
  • 4 strips orange peel
  • ½ tsp vanilla extract (3ml)
  • 1⅓ cup dark chocolate chips (151g)
  • ⅛ tsp sea salt (1g)
  • 2 egg yolks
  • Fresh cherries or raspberries (for filling)

Ganache

  • 1½ cup dark chocolate, chopped (255g)
  • 2 tbsp light corn syrup (30ml)
  • 1 cup + 1 tbsp heavy cream (255ml)
  • Melted dark chocolate (for drizzling)
  • Fresh cherries or raspberries (for garnish)

Instructions

  1. Melt Butter and Add Espresso: Melt the unsalted butter in the microwave. Stir in the instant espresso powder until well combined. Allow this mixture to cool down to room temperature.
  2. Whisk Egg Yolks and Sugar: Using a mixer, whisk 4 egg yolks and half of the dark brown sugar (approximately 40.5g) for about 4 minutes until the mixture becomes thick and pale. Transfer to another bowl and clean the mixer bowl for the next step.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together cocoa powder, all-purpose flour, cornstarch, and ground cinnamon until well combined.
  4. Whisk Egg Whites, Sugar, and Salt: Add the 3 egg whites, remaining sugar, and fine salt into the clean mixer bowl. Whisk until glossy stiff peaks form.
  5. Fold Ingredients Together: Gently fold the egg white mixture into the egg yolk mixture. Then carefully fold in the dry ingredients until just combined.
  6. Incorporate Butter and Bake: Fold the cooled butter and espresso mixture into the batter in three parts. Transfer the batter to a baking sheet and smooth it evenly. Bake in a preheated oven at 350°F (180°C) for about 8 minutes, until the cake is springy to a gentle touch. Allow the cake to cool completely.
  7. Cut Cake Rounds: Use a cookie cutter to cut rounds approximately 3-4 inches in diameter, smaller than your mousse moulds.
  8. Bloom Gelatin: Sprinkle gelatin over the cold water and let it bloom (absorb water) while you prepare the next step.
  9. Heat Cream and Flavorings: In a saucepan over medium heat, combine ¾ cup (180 ml) heavy cream, whole milk, cinnamon stick, ground cayenne, half the dark brown sugar (72.5g), and orange peel. Heat until simmering, then remove from heat. Stir in vanilla extract and add the bloomed gelatin, stirring until completely dissolved. Cover and let steep for at least 10 minutes.
  10. Melt Chocolate Chips: Place chocolate chips in a heatproof bowl and melt gently using a double boiler until smooth.
  11. Whisk Egg Yolks and Sugar: In a large bowl, whisk 2 egg yolks with remaining sugar until sugar dissolves completely.
  12. Temper Egg Yolks with Hot Cream Mixture: Gradually add the warm cream mixture to the egg yolks in a thin stream while whisking continuously to avoid cooking the eggs. Repeat until all cream mixture is incorporated.
  13. Incorporate Chocolate: Strain half of the egg yolk and cream mixture over the melted chocolate and stir gently until fully combined. Repeat with the remaining mixture. Discard cinnamon stick and orange peel. Cover with plastic wrap and refrigerate for at least 2 hours until cold.
  14. Whisk Chocolate Mousse Mixture: Remove mixture from refrigerator and bring to room temperature. Whisk gently to smooth out, then whip remaining ⅓ cup (about 80 ml) heavy cream to medium peaks. Fold whipped cream into chocolate mixture in three additions until fully incorporated.
  15. Assemble Mousse: Spoon mousse into the moulds. Place fresh cherries or raspberries gently in the center of the mousse. Add more mousse to cover the fruit. Place a cut cake round on top, pressing gently. Freeze for approximately 3 hours or until firm.
  16. Remove and Refreeze Moulds: Carefully unmould the frozen entremets onto a parchment-lined baking sheet. Transfer to a wire rack set over a baking sheet and refreeze for an additional 10 minutes while preparing ganache.
  17. Prepare Ganache: Heat heavy cream with light corn syrup in a pot over medium heat until simmering, then remove from heat. Place chopped dark chocolate in a heatproof bowl. Pour half the hot cream over chocolate and let sit for 30 seconds. Stir gently from center outward until mostly melted. Add remaining cream and stir until smooth. Let cool for 10 minutes.
  18. Glaze Mousse Domes: Remove frozen domes from the freezer. Spoon ganache over the domes ensuring full coverage. Excess ganache will drip onto the baking sheet.
  19. Chill and Garnish: Place glazed entremets in the refrigerator until the ganache hardens. Garnish with golden flakes, fresh cherries or raspberries, and drizzle melted dark chocolate for an elegant finish.
  20. Serve and Enjoy: Serve chilled and enjoy this luxurious spiced chocolate mousse entremet.

Notes

  • The cake base rounds should be slightly smaller than your mousse moulds to ensure proper layering.
  • Be gentle folding the egg whites to maintain maximum volume and lightness in the cake.
  • Temper the eggs carefully with the hot cream mixture to avoid cooking the yolks.
  • Allow the mousse mixture to chill thoroughly before folding in whipped cream for best texture.
  • Freeze entremets well to ensure clean unmoulding and professional presentation.
  • Customize garnishes according to seasonality and preference – fresh fruit or edible gold leaf are ideal choices.
  • Store refrigerated and consume within 3 days for optimal freshness.

Nutrition

Keywords: spiced chocolate mousse entremet, chocolate mousse, chocolate dessert, entremet recipe, fancy chocolate dessert, mousse cake, chocolate ganache, holiday dessert

Find it online: https://reemcook.com/spiced-chocolate-mousse-entremet-recipe/