A luxurious coconut entremet built on a fudgy dark chocolate brownie, milk-chocolate crunch, silky coconut ganache, coconut cocoa topping, coconut broken gel, and an airy coconut mousse — finished with a white velvet spray and elegant chocolate ribbons. A tropical, creamy showstopper.
Servings: 10 people
Target Mold Size: 16 cm diameter pastry ring (Internal Insert), 18 cm diameter silicone mold (Outer Mousse).
DAY ONE: Component Preparation & Internal Insert
1) Dark Chocolate Brownie with Milk Chocolate
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Dark Chocolate (min 60 percent) | 100 g | Chopped |
| Butter | 100 g | Melted |
| Caster Sugar | 100 g | |
| Eggs (whole) | 125 g | About 2 and a half eggs |
| All-Purpose Flour | 4 g | About half a tablespoon |
| Milk Chocolate | 75 g | Roughly chopped |
| Salt | 0.5 g | A pinch |
Method
- Prepare the tin: Line a 16 cm pastry ring or springform pan with baking paper at the bottom.
- Melt chocolate and butter: Chop the 100 g dark chocolate into small pieces. Add the butter to a small saucepan and melt it over low heat. Reduce heat to very low, add the dark chocolate, and stir until completely melted and smooth. Do not overheat.
- Add sugar and eggs: Remove from heat and stir in the caster sugar. Lightly whisk the eggs in a separate bowl. Gradually add the eggs to the warm chocolate mixture, whisking by hand until smooth and glossy.
- Finish the batter: Add the flour and salt; whisk just until combined. Fold in the 75 g chopped milk chocolate.
- Bake: Pour into the prepared 16 cm ring. Bake at 180 degrees C for about 20 to 23 minutes. The brownie should feel slightly underbaked in the center (fudgy).
- Cool & set: Cool completely. Transfer to a 16 cm pastry ring lined with an acetate strip. Level the surface if needed.
- Freeze: Place in the freezer while preparing the crunch.
2) Milk Chocolate Crunch with Cocoa
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 50 g | Melted |
| Nutella | 30 g | |
| Cocoa Powder | 2.5 g | About 1 teaspoon |
| Feuilletine | 75 g | |
| Salt | 0.5 g | A pinch |
Method
- Melt the chocolate: Finely chop and melt the milk chocolate gently. Remove from heat.
- Mix the crunch: Stir in Nutella until smooth. Add cocoa powder and salt. Add feuilletine and fold gently to keep flakes crunchy.
- Spread on brownie: Remove brownie from freezer. Spread crunch evenly over the brownie. Press gently to level.
- Freeze: Return to freezer until set.
3) Coconut Ganache
| Ingredients | Weight (g) | Notes |
|---|---|---|
| White Chocolate | 195 g | Chopped |
| Heavy Cream | 30 g | |
| Coconut Cream (min 90 percent extract) | 30 g | |
| Coconut Aroma | – | Approx 8 drops |
Method
- Melt the chocolate: Melt the chopped white chocolate gently until smooth.
- Heat liquids: Heat heavy cream and coconut cream until almost boiling.
- Make ganache: Pour hot cream over chocolate. Let sit 30 to 60 seconds. Stir from center outward until smooth. Add aroma to taste.
- Blend: Blend briefly with an immersion blender.
- Pour: Pour over the set crunch layer. Spread evenly.
- Freeze: Freeze until ganache is fully set.
4) Coconut Cocoa Topping
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Butter | 65 g | Melted |
| Icing Sugar | 50 g | |
| Shredded Coconut | 110 g | |
| Coconut Cream (min 90 percent extract) | 15 g | |
| Cocoa Powder | 3 g | About 1 and a quarter teaspoons |
| Espresso Powder | 0.5 g | A pinch |
| Salt | 0.5 g | A pinch |
Method
- Cook mixture: Melt butter in a saucepan. Remove from heat. Add icing sugar, shredded coconut, cocoa powder, coconut cream, espresso powder, and salt. Stir to combine.
- Heat briefly: Return to heat and cook over low-medium heat for about 1 minute, stirring constantly.
- Cool: Let cool on countertop until spreadable.
- Spread: Spread evenly over the set ganache layer. Level the surface.
- Freeze: Freeze until set.
5) Coconut Broken Gel
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Coconut Milk (min 70 percent extract) | 200 g | |
| Caster Sugar | 35 g | |
| Agar Agar | 4 g | About 2 teaspoons |
| Lemon Juice | 2.5 g | About half a teaspoon |
| Coconut Aroma | – | 5 drops |
Method
- Cook gel: Combine coconut milk, sugar, agar agar, lemon juice, and aroma in a saucepan. Whisk. Bring to a boil and cook for 1 minute, whisking constantly.
- Set gel: Pour into a container to form a layer. Refrigerate for at least 2 hours until cold and set.
- Blend: Break the firm gel into pieces and blend with an immersion blender until smooth.
- Apply: Transfer to a piping bag. Pipe/spread a thin layer over the coconut cocoa topping.
- Freeze: Freeze the entire insert overnight.
DAY TWO: Mousse Preparation & Assembly
6) Coconut Mousse
| Ingredients | Weight (g) | Notes |
|---|---|---|
| Gelatin Sheets (240 Bloom) | 3.94 g | About 2 and a quarter sheets, soaked |
| White Chocolate | 80 g | Melted |
| Coconut Cream (min 90 percent extract) | 120 g | Hot |
| Heavy Cream (whipping) | 160 g | |
| Coconut Aroma | – | Approx 12 to 18 drops |
Method
- Soften gelatin: Soak gelatin sheets.
- Melt chocolate: Melt white chocolate gently.
- Heat coconut cream: Heat coconut cream until almost boiling. Remove from heat. Add squeezed gelatin and whisk until dissolved.
- Emulsify: Pour hot mixture over melted chocolate. Stir until smooth. Cool to lukewarm.
- Whip cream: Whip 160 g heavy cream to soft peaks.
- Combine: Fold whipped cream gently into the base. Add aroma to taste.
- Fill mold: Prepare an 18 cm silicone mold lined with a tall acetate strip. Pour mousse into the mold. Let thicken slightly.
- Insert: Remove frozen cake insert (Layers 1-5). Press into the mousse, broken gel facing downwards.
- Freeze: Freeze overnight.
DAY THREE: Finishing
7) Velvet Spray Coating
| Materials | Weight (g) | Notes |
|---|---|---|
| White Velvet Spray | – | Cocoa butter based |
Method
- Remove frozen cake from mold. Place on a wire rack.
- Spray evenly with white velvet spray to create a matte finish.
- Transfer to a serving plate and thaw in the fridge for 6 hours.
8) Decoration – Chocolate Ribbons & Plate
| Materials | Weight (g) | Notes |
|---|---|---|
| Milk Chocolate | 250 g | 200 g tempered, 50 g melted |
| Decoration | – | White shimmer pearls, small white flowers, crisp pearls |
Dimensions:
| Element | Dimensions | Diameter |
|---|---|---|
| Ribbon 1 | 2 cm x 59 cm | 18 cm |
| Ribbon 2 | 3 cm x 59 cm | 18 cm |
| Plate | 12 cm diameter |
Method
- Ribbons: Temper 200 g milk chocolate. Create ribbons on acetate. Wrap around the cake and fasten.
- Plate: Create a 12 cm chocolate disc on acetate.
- Drizzle: Melt 50 g milk chocolate. Drizzle over the 12 cm plate. Before it sets, attach shimmer pearls and flowers.
- Assembly: Mark a circle on top of the cake. Place crisp pearls as supports. Add a dab of melted chocolate to supports. Place the decorated plate on top (“floating” look).
- Serve: Keep refrigerated. Slice with a hot knife.
I’m Chef Mimo, a passionate pastry chef with over 17 years of experience in the world of fine desserts. I specialize in French-style entremets, refined cakes, and creative chocolate work. Pastry is not just my profession—it’s my lifelong passion. Through PastryCrafted.com, I love sharing my recipes, techniques, and inspirations with anyone who dreams of mastering the art of pastry. Whether you’re a curious beginner or a seasoned pro, you’re welcome in my sweet world.