Chocolate Entremet Cake

Learn how to make a chocolate entremet with layers of chocolate cake, chocolate ganache, mousse, and a flawless shiny chocolate glaze from Chef Christophe Rull
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 2 d 6 hrs 30 mins
Serves: 6 servings

Learn how to make a beautiful chocolate entremet just like a professional! This is an extensive tutorial complete with all the recipes and step-by-step instructions from our resident pastry chef, Christophe Rull. You’ll learn how to make the chocolate sponge, chocolate ganache, airy mousse, and of course that beautiful shiny chocolate mirror glaze. 

This chocolate entremet is a heavenly, elegant dessert designed by a pastry chef that YOU can master from your very own kitchen! Yes, REALLY! 

Easy and straightforward, the steps in this recipe will walk you through how to make this chocolate entremet. But before you get started, you should know that this recipe is a labor of love, though, because it is a 2-day process! It’s well worth the wait, though, and arguably one of the best homemade chocolate desserts you will ever make! 

Entremet Components

An entremet is composed of multiple recipes. Those components will change with every entremet you make. Usually you have multiple layers of textures that complement each other. Smooth, creamy, rich, light, crunchy, or chewy. The options are endless.

Chocolate Fudge Cake Ingredients

A moist and fudgy cake that is perfect for an entremet base.

chocolate fudge cake ingredients

Dark Chocolate Ganache Ingredients

This ganache will be piped into the center of the entremet.

ganache ingredients

Glucose: Glucose is used to make the ganache more stable and smooth at room temperature. If you do not have glucose, you can also use honey or corn syrup.

Chocolate Glaze Ingredients

This shiny entremet glaze is the perfect finish and looks absolutely stunning. Not pictured is red food coloring which is used to intensify the shiny finish of the glaze.

bird's-eye view of ingredients

Gelatin: You will need gelatin (or agar-agar which is a vegetarian substitute for gelatin) in order to set your chocolate glaze. If you do not have gelatin sheets you can also use powdered gelatin in place of the sheets.  

Chocolate Mousse Ingredients

bird's-eye view of ingredients

64% Dark Chocolate: Chef Christophe Rull uses 64% dark chocolate. You do not have to use this exact kind. However, for the best results, you need to use “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with at least real chocolate that is 60-70% cocoa content).

Making the Chocolate Fudge Cake

  1. Prepare a ¼” sheet pan (9”x13”) with parchment paper and preheat your oven to 350ºF (180ºC).baking sheet lined with parchment paper
  2. In the bowl of your stand mixer with the whisk attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.pouring ingredient into mixing bowl while whisking
  3. Then, in a separate bowl, combine the eggs, mayonnaise, water, and vanilla and whisk them to combine.using spatula to transfer ingredient to mixing bowl
  4. While the mixer is turning on low, gradually add the wet ingredients into the dry ingredients. Then, increase the mixer speed to 2 and continue to mix for about 1 minute or until the batter is fully combined and smooth. Remember to scrape the bowl to ensure all of the ingredients are incorporated.whisk inside bowl of chocolate batter
  5. Next, spread the cake batter evenly on a parchment lined ¼ sheet baking pan. PRO TIP: I also use cake goop around the edges to make the cake release easier.pouring cake batter into large baking sheet
  6. Bake the cake at 350°F (182°C) for 15-20 minutes, or until the cake is finished baking and the center of the cake is set.chocolate cake inside of large baking sheet
  7. Finally, after the cake has been removed from the oven and cooled for about 15 minutes, remove the cake from the pan and wrap it in plastic wrap. Then, place the wrapped cake in the freezer until you are ready to start assembling the entremet. Chef Christophe recommends freezing the cake for at least 2-3 hours.cake inside baking sheet wrapped in plastic wrap

Preparing the Dark Chocolate Ganache

  1. Combine your glucose, granulated sugar, and cream together and bring the pan to a boil in a medium sized saucepan.pouring ingredient into saucepanhand mixing with spatula inside saucepan
  2. Then, in a heat-proof or glass bowl, pour in about 1/3 of your boiling mixture over your chocolate and mix them together until you reach a shiny and smooth consistency. Then, repeat this step in thirds until you’ve added all your cream. If you put all of your cream in at once, then your ganache may separate.pouring cream over chocolate inside mixing bowlusing spatula inside mixing bowlpouring saucepan ingredient into mixing bowlspatula dripping with chocolate
  3. Next, place your butter into a tall container, and then pour the melted chocolate into the pitcher over the butter.pouring chocolate into pitcher
  4. Then, using an immersion blender, mix the chocolate and the butter together until it is shiny. PRO TIP: Hold the mixer at a slight angle to prevent incorporating air into the ganache.immersion blender inside of pitcher with chocolateimmersion blender inside of pitcher with chocolate
  5. Cover the ganache with plastic wrap. Do this by pressing the plastic wrap right up against the surface of the ganache. This step will prevent any water in the air from being added to the ganache.placing plastic wrap inside of pitcher
  6. Finally, let the ganache set. Set it aside for at least 5-6 hours at room temperature (or you can put it in the refrigerator and cut the time in half). The texture is smoother if you leave it at room temperature.

How to Make the Chocolate Mousse (Pâte à bombe, Ganache, and Whipped Cream)

  1. This chocolate mousse is made up of three components: pâte à bombe, ganache, and whipped cream. I will walk you through how to make each of them.
  2. First, in a large mixing bowl, prepare your whipped cream. Use a hand mixer to whip your heavy cream. You do not need stiff peaks, but the whipped cream should be stable. Once you have soft peaks, set it aside.hand mixer inside of mixing bowlmixing bowl filled with whipped cream
  3. Next, fill a heatproof bowl with your chocolate.
  4. Then, in a saucepan, bring your heavy cream to a boil in a saucepan and then pour about 1/3 of the boiling cream over your chocolate. Mix it until all of the chocolate is melted.pouring cream into saucepanpouring cream over chocolate in a mixing bowlspatula mixing batter in mixing bowl
  5. Pour 1/3 more of the boiling cream into the chocolate and mix until it is combined. Repeat this process once more with the remaining 1/3 of the hot heavy cream and mix it into the chocolate ganache. Then, set it aside.pouring saucepan ingredients into mixing bowlspatula mixing batter in mixing bowl
  6. Next, prepare the pâte à bombe. Start by filling a large saucepan with water and sugar mixed together. Then, place your egg yolks in a heatproof bowl.pouring sugar into saucepan
  7. Heat the water and sugar in the stovetop pan to 244°F (118°C) using a thermometer.taking temperature of saucepan
  8. Once the pâte à bombe reaches 244°F (118°C), slowly pour it into the bowl with the egg yolks while whisking continuously (similar to how you would make an Italian meringue).pouring ingredients from saucepan into mixing bowl while whisking
  9. Whip the egg yolks until they reach the ribbon stage (this is when the texture has thickened, the volume has doubled, and will be lighter in color/appear pale yellow). Once you’ve reached the ribbon stage, your pâte à bombe is ready.hand mixer inside of mixing bowlhand mixer lifted just above mixing bowl showing ribbons of batter in the bowl
  10. Now you will combine your three elements (pâte à bombe, chocolate ganache, and whipped cream) to make your mousse. Begin by transferring the whipped cream into the bowl of the chocolate ganache, and then mix to combine. The reason you will mix the whipped cream into the chocolate ganache first is to lighten up the ganache texture so that it is more airy and will mix easier with the pâte à bombe.bowls of pâte à bombe, ganache, and whipped cream
  11. Then, pour the pâte à bombe into the bowl of the mixed chocolate ganache and whipped cream, and fold it in until it is fully combined.hand holding spatula mixing ganachehand holding spatula mixing ganachehand holding spatula mixing ganachepouring mixture into mixing bowlhand holding spatula mixing ganachechocolate batter inside of mixing bowl

Assembling the Cake, Ganache, and Mousse Layers

  1. First, remove the plastic wrap from the frozen cake.
  2. Next, use a 3” cake cutter to create small cake rounds. The height of the cake should be about 1/4 of the height of the cake ring/entremet mold you are using. Trim the cakes to 0.5” tall.hand holding cake ring and slightly larger entremet panhand placing cake ring into cakehand showing entremet pan next to cake round
  3. Prepare a piping bag with a large round tip (an 8 or 9 tip) and fill it with your chocolate ganache.hand holding piping bag showing piping tip
  4. Then, pipe your chocolate ganache on top of the center of your cake rounds.piping ganache on top of chocolate cake
  5. Freeze the cake rounds with ganache on top for 1 hour or until they are set.chocolate cake round topped with chocolate ganache
  6. While the cake rounds with ganache are in the freezer, prepare your 4” cake rings/entremet mold for assembly.
  7. You will start by coating the inside of the cake rings with cooking spray.spraying non-stick spray on entremet pans
  8. Cut your acetate sheets to 2” x 9.25”, and cut out squares of acetate that will cover the entire bottom of the cake rings.using ruler to mark and to measure acetate
  9. Then, line the inside of your non-stick cake rings with acetate sheets. Next, place a square sheet of acetate on a baking sheet. Then, place your cake ring that is lined with acetate on top of the square.placing acetate sheets into entremet pans
  10. Once the cake rounds with ganache have set in the freezer for 1 hour, remove them from the freezer.
  11. Prepare a piping bag and fill it with your chocolate mousse.pouring mousse into piping bag
  12. Now it is time to assemble the entremet. PRO TIP: Before you begin piping your mousse ensure that the acetate squares on the bottom are in place so none of the mousse will escape.
  13. Start by piping chocolate mousse into the acetate-lined cake rings about 3/4 of the way to the top of the cake rings.hand piping mousse into entremet pans
  14. Next, hold the cake round topped with ganache and place it mousse side down into the center of the ganache (cake side should be on top). Gently press the cake round into the mousse until the mousse moves up to the top. You will see a ring of mousse form around the cake and that is when you know the mousse is filled on the sides.hand pushing cake down into entremet panhand pushing cake down into entremet pan
  15. Then, flatten out the mousse and scrape off any excess from the cake ring so that it’s level.hand piping mousse into entremet pansspatula scraping over the top of chocolate entremet
  16. Freeze the entremets for a minimum of 3 hours. Chef Christophe recommends freezing them overnight. This will allow all of the layers to fully set in place.

Chocolate Glaze Instructions

  1. First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. This will allow your gelatin sheets to bloom and absorb the water.holding gelatin sheets above bowl of water
  2. In a large saucepan, combine the water, sugar, and a few drops of red or orange food coloring. Adding the food coloring is entirely optional. This is a professional pastry chef. PRO TIP: When you add red food coloring, it will intensify the color and shine of your finished chocolate glaze.pouring water into saucepanholding bowl of sugar above saucepanadding red food coloring to saucepan
  3. Then, stir to combine everything and bring the mixture to 222°F (106°C).whisking inside saucepanthermometer and whisk inside of saucepan
  4. Next in a separate container, mix your glucose with your cream. Then, warm it up in the microwave for 1 minute and whisk to mix them together.pouring mixture into pitcher
  5. Slowly pour the warmed glucose and cream mixture into the large saucepan of your sugar and water while whisking continuously to combine.pouring cream into saucepan while whisking
  6. Then, bring the mixture to a boil.whisk inside saucepan
  7. Add the cocoa powder. Turn off the heat and continue to mix until combined.hand pouring cocoa powder into saucepan
  8. Next, squeeze out the excess water from your bloomed gelatin sheets and then add the gelatin to a pitcher (or large measuring cup).squeezing excess water from gelatin sheets
  9. Pour the cocoa mixture on top of the gelatin, and mix the glaze using an immersion blender. Mix until all of the bubbles are gone. PRO TIP: Hold the immersion blender at a slight angle to avoid adding any air bubbles into the glaze. The smoother and bubble free the glaze is, the better the shine.pouring chocolate into pitcherhand pointing to immersion blender above pitcher of chocolate glazeimmersion blender inside of chocolate glazeimmersion blender inside of chocolate glaze
  10. Finally, place your pitcher (or large measuring cup) filled with your glaze into an ice bath and cool it 104°F (40°C). Then, set it aside until you are ready to pour the glaze over your entremet.chocolate glaze in a pitcher submerged in an ice bath

Adding the Glaze and Final Assembly Instructions

  1. First, you will unmold the frozen entremets. Heat up the side of the frozen cake ring using a heat gun (or if you don’t have a heat gun you could use a hair dryer). Gently use your finger to push the entremet out of the cake ring.chocolate entremets on a baking sheetusing heat gun to warm up pan with chocolate entremet inside
  2. Then, peel off the acetate sheet.removing acetate from chocolate entremet
  3. Next, place your entremets on a cooling rack. Chef Christophe prepared a baking sheet with plastic wrap and topped it with a cooling rack. Why? Because the plastic wrap will catch any leftover glaze so that you can reuse it!chocolate entremet on a drying rack
  4. Your glaze should be 104°F (40°C).
  5. Pour your chocolate glaze over your entremets so that it covers it all along the top and the sides.pouring chocolate glaze on top of chocolate entremetpouring chocolate glaze over chocolate entremetchocolate entremets on drying rack
  6. Using a flat spatula to gently scrape across the top of the entremets so that they are level and doing so will remove any excess glaze. PRO TIP: Chef Christophe recommends glazing your entremets in 2 layers. Start by pouring the glaze over the entremet and then put it in the freezer for 1 hour to allow it to set. After 1 hour has passed, pour a 2nd layer of glaze on top of your entremets. Ultimately, the first layer will cover any air bubbles and the 2nd layer will be shiny.scooping extra chocolate glaze off of the top of chocolate entremet
  7. Then, prepare your decorations for your entremet! Chef Christophe mixed small white nonpareil sprinkles with some gold powder in a bowl. If you don’t want to use sprinkles you could use streusel, nuts, toasted coconut flakes, chocolate cookie crumbs, or anything you desire! The possibilities are endless!pouring sprinkles into a bowlhand mixing edible gold dust in sprinkleshand mixing edible gold dust in sprinkles
  8. Next, pick up and transfer the chocolate entremets by sticking a skewer into the center to gently lift it up off the cooling rack.hand placing toothpick inside of chocolate entremet
  9. (Optional) Now it’s time to decorate! While lifting it up by the skewer, carefully roll the entremet into the sprinkles so they stick along the bottom of the entremet.hand rolling chocolate entremet in bowl of edible gold sprinkleshand rolling chocolate entremet in bowl of edible gold sprinkles
  10. Transfer the entremet to your plate.hand placing toothpick inside of chocolate entremet
  11. Remove the toothpick by twisting it and pulling it out at the same time.hand pulling toothpick out of hand placing edible gold on top of chocolate entremet
  12. Finally, place gold leaf in the center to cover the hole. Mix a little gold dust with grand marnier and decorate the top of the entremet.hand placing edible gold on top of chocolate entremet using tweezersspoon mixing cup of edible gold decorationhand placing ring inside of edible goldhand adding edible gold decorations to chocolate entremet

FAQ

What is an entremet?

An entremet is a dessert that is made up of multiple layers with different combinations of different textures used to enhance a certain flavor profile–like chocolate!

How is an entremet different from cake?

Entremet is composed of multiple layers of dessert including layers of cake, mousse, ganache, etc. Unlike cake, entremets come in all kinds of textures and contain several components to them making them a more advanced dessert than your average cake.

What can I substitute for glucose?

If you do not have glucose, you can use honey or corn syrup.

Can I put the chocolate ganache in the refrigerator to set it faster?

For this recipe, yes. You can put this ganache in the refrigerator to speed up the setting time. You will just want to allow yourself time to let it warm back up again because it will be difficult to pipe if the ganache is hard. PRO TIP: The best temperature to pipe chocolate ganache is 72ºF (22ºC).

If you are making a chocolate ganache for another recipe like Chef Christophe’s chocolate raspberry galaxy bonbons, you may not be able to put ganache in the fridge to speed up the setting process. Why? Because putting ganache in the refrigerator will add moisture to it and that can interfere with some desserts such as bonbons. Always check the recipe instructions before you assume all ganaches can be refrigerated.

Can I use powdered gelatin?

Yes! Replace the gelatin sheet with an equal amount of powdered gelatin. Simply sprinkle the gelatin over the water and let it absorb for 5 minutes.

Can I use anything other than gelatin to set the chocolate glaze?

Yes, you can use agar-agar. Keep in mind, if you use agar-agar as a substitute you will have slightly different (firmer) results.

Expert Tips

  • This is a 2-day dessert! On day 1, you will prepare the cake, ganache, mousse, and assemble the entremets. On day 2, you will prepare the glaze and finish the entremet.
  • The chocolate you use matters! Avoid using chocolate chips from the grocery store. Why? Because they contain thickeners that stop the chocolate from melting smoothly. Chef Christophe recommends using Cacao Barry Extra-Bitter Guayaquil. Ideally, you need to use a “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with real chocolate that is at least 60-70% cocoa content).
chocolate entremet up close, cut in half

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Did You Make This Recipe?Leave a rating and tell me how it went!

Chocolate Entremet Cake

Learn how to make a chocolate entremet with layers of chocolate cake, chocolate ganache, mousse, and a flawless shiny chocolate glaze from Chef Christophe Rull
4.79 from 14 votes
Print Rate Never Miss A Cake
Prep Time: 2 d
Cook Time: 30 mins
freezing: 6 hrs
Total Time: 2 d 6 hrs 30 mins
Serves: 6 servings
Calories: 1416kcal

Ingredients

Chocolate Fudge Cake

  • 100 grams eggs room temperature
  • 220 grams granulated sugar
  • 4 grams vanilla extract
  • 160 grams Mayonaise room temperature
  • 180 grams all purpose flour
  • 50 grams cocoa powder
  • 4 grams baking soda
  • 2 grams baking powder
  • 2 grams salt
  • 180 grams water

Dark Chocolate Ganache

  • 15 grams granulated sugar
  • 10 grams glucose
  • 110 grams heavy whipping cream
  • 50 grams dark chocolate
  • 40 grams milk chocolate
  • 10 grams unsalted butter European butter or "Plugra" works best

Chocolate Glaze

  • 100 grams water
  • 340 grams granulated sugar
  • 2 drops red food coloring I use chef master
  • 220 grams heavy whipping cream
  • 120 grams glucose
  • 130 grams cocoa powder
  • 16 grams gelatin sheets For powdered gelatin, bloom 16g of gelatin with 80g of water.

Chocolate Mousse

  • 200 grams heavy whipping cream
  • 200 grams 64% dark chocolate
  • 60 grams egg yolks
  • 60 grams granulated sugar
  • 60 grams water
  • 200 grams whipped cream

Equipment

  • Thermometer
  • Stand mixer or hand mixer
  • Baking sheet
  • 3" x 2" cake rings/entremet mold
  • 2.5" cake cutter cake cutter should be slightly smaller than cake ring/entremet mold
  • acetate sheets
  • Wire cooling rack
  • plastic wrap
  • skewer
  • pitcher or large measuring cup
  • immersion blender or burr mixer
  • white nonpareil sprinkles (optional)
  • edible gold powder (optional)
  • edible gold leaf (optional)

Instructions

Making the Chocolate Fudge Cake

  • Prepare a ¼” sheet pan (9”x13”) with parchment paper and preheat your oven to 350ºF (180ºC).
  • In the bowl of your stand mixer with the whisk attachment, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Stir to combine.
  • Then, in a separate bowl, combine the eggs, mayonnaise, water, and vanilla and whisk them to combine.
  • While the mixer is turning on low, gradually add the wet ingredients into the dry ingredients. Then, increase the mixer speed to 2 and continue to mix for about 1 minute or until the batter is fully combined and smooth. Remember to scrape the bowl to ensure all of the ingredients are incorporated.
  • Next, spread the cake batter evenly on a parchment lined ¼ sheet baking pan. PRO TIP: I also use cake goop around the edges to make the cake release easier.
  • Bake the cake at 350°F (182°C) for 15-20 minutes, or until the cake is finished baking and the center of the cake is set.
  • Finally, after the cake has been removed from the oven and cooled for about 15 minutes, remove the cake from the pan and wrap it in plastic wrap. Then, place the wrapped cake in the freezer until you are ready to start assembling the entremet. Chef Christophe recommends freezing the cake for at least 2-3 hours.

Preparing the Dark Chocolate Ganache

  • Combine your glucose, granulated sugar, and cream together and bring the pan to a boil in a medium sized saucepan.
  • Then, in a heat-proof or glass bowl, pour in about 1/3 of your boiling mixture over your chocolate and mix them together until you reach a shiny and smooth consistency. Then, repeat this step in thirds until you’ve added all your cream. If you put all of your cream in at once, then your ganache may separate.
  • Next, place your butter into a tall container, and then pour the melted chocolate into the pitcher over the butter.
  • Then, using an immersion blender, mix the chocolate and the butter together until it is shiny. PRO TIP: Hold the mixer at a slight angle to prevent incorporating air into the ganache.
  • Cover the ganache with plastic wrap. Do this by pressing the plastic wrap right up against the surface of the ganache. This step will prevent any water in the air from being added to the ganache.
  • Finally, let the ganache set. Set it aside for at least 5-6 hours at room temperature (or you can put it in the refrigerator and cut the time in half). The texture is smoother if you leave it at room temperature.

How to Make the Chocolate Mousse (Pâte à bombe, Ganache, and Whipped Cream)

  • This chocolate mousse is made up of three components: pâte à bombe, ganache, and whipped cream. I will walk you through how to make each of them.
  • First, in a large mixing bowl, prepare your whipped cream. Use a hand mixer to whip your heavy cream. You do not need stiff peaks, but the whipped cream should be stable. Once you have soft peaks, set it aside.
  • Next, fill a heatproof bowl with your chocolate.
  • Then, in a saucepan, bring your heavy cream to a boil in a saucepan and then pour about 1/3 of the boiling cream over your chocolate. Mix it until all of the chocolate is melted.
  • Pour 1/3 more of the boiling cream into the chocolate and mix until it is combined. Repeat this process once more with the remaining 1/3 of the hot heavy cream and mix it into the chocolate ganache. Then, set it aside.
  • Next, prepare the pâte à bombe. Start by filling a large saucepan with water and sugar mixed together. Then, place your egg yolks in a heatproof bowl.
  • Heat the water and sugar in the stovetop pan to 244°F (118°C) using a thermometer.
  • Once the pâte à bombe reaches 244°F (118°C), slowly pour it into the bowl with the egg yolks while whisking continuously (similar to how you would make an Italian meringue).
  • Whip the egg yolks until they reach the ribbon stage (this is when the texture has thickened, the volume has doubled, and will be lighter in color/appear pale yellow). Once you’ve reached the ribbon stage, your pâte à bombe is ready.
  • Now you will combine your three elements (pâte à bombe, chocolate ganache, and whipped cream) to make your mousse. Begin by transferring the whipped cream into the bowl of the chocolate ganache, and then mix to combine. The reason you will mix the whipped cream into the chocolate ganache first is to lighten up the ganache texture so that it is more airy and will mix easier with the pâte à bombe.
  • Then, pour the pâte à bombe into the bowl of the mixed chocolate ganache and whipped cream, and fold it in until it is fully combined.

Assembling the Cake, Ganache, and Mousse Layers

  • First, remove the plastic wrap from the frozen cake.
  • Next, use a 3” cake cutter to create small cake rounds. The height of the cake should be about 1/4 of the height of the cake ring/entremet mold you are using. Trim the cakes to 0.5” tall.
  • Prepare a piping bag with a large round tip (an 8 or 9 tip) and fill it with your chocolate ganache.
  • Then, pipe your chocolate ganache on top of the center of your cake rounds.
  • Freeze the cake rounds with ganache on top for 1 hour or until they are set.
  • While the cake rounds with ganache are in the freezer, prepare your 4” cake rings/entremet mold for assembly.
  • You will start by coating the inside of the cake rings with cooking spray.
  • Cut your acetate sheets to 2” x 9.25”, and cut out squares of acetate that will cover the entire bottom of the cake rings.
  • Then, line the inside of your non-stick cake rings with acetate sheets. Next, place a square sheet of acetate on a baking sheet. Then, place your cake ring that is lined with acetate on top of the square.
  • Once the cake rounds with ganache have set in the freezer for 1 hour, remove them from the freezer.
  • Prepare a piping bag and fill it with your chocolate mousse.
  • Now it is time to assemble the entremet. PRO TIP: Before you begin piping your mousse ensure that the acetate squares on the bottom are in place so none of the mousse will escape.
  • Start by piping chocolate mousse into the acetate-lined cake rings about 3/4 of the way to the top of the cake rings.
  • Next, hold the cake round topped with ganache and place it mousse side down into the center of the ganache (cake side should be on top). Gently press the cake round into the mousse until the mousse moves up to the top. You will see a ring of mousse form around the cake and that is when you know the mousse is filled on the sides.
  • Then, flatten out the mousse and scrape off any excess from the cake ring so that it’s level.
  • Freeze the entremets for a minimum of 3 hours. Chef Christophe recommends freezing them overnight. This will allow all of the layers to fully set in place.

Chocolate Glaze Instructions

  • First, fill a bowl with cold water and place your gelatin sheets in the bowl one at a time to prevent clumping. This will allow your gelatin sheets to bloom and absorb the water. Set aside for about 5 minutes.
  • In a large saucepan, combine the water, sugar, and a few drops of red or orange food coloring. Adding the food coloring is entirely optional. This is a professional pastry chef. PRO TIP: When you add red food coloring, it will intensify the color and shine of your finished chocolate glaze.
  • Then, stir to combine everything and bring the mixture to 222°F (106°C).
  • Next in a separate container, mix your glucose with your cream. Then, warm it up in the microwave for 1 minute and whisk to mix them together.
  • Slowly pour the warmed glucose and cream mixture into the large saucepan of your sugar and water while whisking continuously to combine.
  • Then, bring the mixture to a boil.
  • Add the cocoa powder. Turn off the heat and continue to mix until combined.
  • Next, squeeze out the excess water from your bloomed gelatin sheets and then add the gelatin to a pitcher (or large measuring cup).
  • Pour the cocoa mixture on top of the gelatin, and mix the glaze using an immersion blender. Mix until all of the bubbles are gone. PRO TIP: Hold the immersion blender at a slight angle to avoid adding any air bubbles into the glaze. The smoother and bubble free the glaze is, the better the shine.
  • Finally, place your pitcher (or large measuring cup) filled with your glaze into an ice bath and cool it 104°F (40°C). Then, set it aside until you are ready to pour the glaze over your entremet.

Adding the Glaze and Final Assembly Instructions

  • First, you will unmold the frozen entremets. Heat up the side of the frozen cake ring using a heat gun (or if you don’t have a heat gun you could use a hair dryer). Gently use your finger to push the entremet out of the cake ring.
  • Then, peel off the acetate sheet.
  • Next, place your entremets on a cooling rack. Chef Christophe prepared a baking sheet with plastic wrap and topped it with a cooling rack. Why? Because the plastic wrap will catch any leftover glaze so that you can reuse it!
  • Your glaze should be 104°F (40°C).
  • Pour your chocolate glaze over your entremets so that it covers it all along the top and the sides.
  • Using a flat spatula to gently scrape across the top of the entremets so that they are level and doing so will remove any excess glaze. PRO TIP: Chef Christophe recommends glazing your entremets in 2 layers. Start by pouring the glaze over the entremet and then put it in the freezer for 1 hour to allow it to set. After 1 hour has passed, pour a 2nd layer of glaze on top of your entremets. Ultimately, the first layer will cover any air bubbles and the 2nd layer will be shiny.
  • Then, prepare your decorations for your entremet! Chef Christophe mixed small white nonpareil sprinkles with some gold powder in a bowl. If you don’t want to use sprinkles you could use streusel, nuts, toasted coconut flakes, chocolate cookie crumbs, or anything you desire! The possibilities are endless!
  • Next, pick up and transfer the chocolate entremets by sticking a skewer into the center to gently lift it up off the cooling rack.
  • (Optional) Now it's time to decorate! While lifting it up by the skewer, carefully roll the entremet into the sprinkles so they stick along the bottom of the entremet.
  • Transfer the entremet to your plate.
  • Remove the toothpick by twisting it and pulling it out at the same time.
  • Finally, place gold leaf in the center to cover the hole. Mix a little gold dust with grand marnier and decorate the top of the entremet.

Notes

Important Things To Note Before You Start:
  • This is a 2-day dessert! On day 1, you will prepare the cake, ganache, mousse, and assemble the entremets. On day 2, you will prepare the glaze and finish the entremet.
  • The chocolate you use matters! Avoid using chocolate chips from the grocery store. Why? Because they contain thickeners that stop the chocolate from melting smoothly. Chef Christophe recommends using Cacao Barry Extra-Bitter Guayaquil. Ideally, you need to use a “real chocolate” that is derived from a cocoa pod and contains cocoa butter (​​with real chocolate that is at least 60-70% cocoa content).
  • Weigh your ingredients to avoid failure. Using a kitchen scale for baking is super easy and gives you the best results every single time. 
  • Make sure all your cold ingredients are room temperature or slightly warm (butter, milk, eggs, to create a cohesive batter. Curdled batter causes cakes to collapse.
  • Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition

Serving: 1servings | Calories: 1416kcal (71%) | Carbohydrates: 185g (62%) | Protein: 19g (38%) | Fat: 76g (117%) | Saturated Fat: 36g (180%) | Polyunsaturated Fat: 15g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 332mg (111%) | Sodium: 605mg (25%) | Potassium: 760mg (22%) | Fiber: 12g (48%) | Sugar: 124g (138%) | Vitamin A: 1823IU (36%) | Vitamin C: 1mg (1%) | Calcium: 185mg (19%) | Iron: 8mg (44%)
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