Triple Chocolate Entremet – Dulcey, Milk & Dark Layers with Soft Hazelnut Biscuit
A silky entremet combining Dulcey, milk, and dark chocolate mousses layered over a hazelnut sponge and finished with a shiny milk chocolate glaze—pure indulgence.This triple chocolate entremet is a true celebration of chocolate in all its forms—blond, milky, and intense. With layers of Dulcey, milk chocolate, and dark chocolate mousses stacked over a moist hazelnut sponge, and finished with a glossy milk chocolate glaze, each bite delivers a delicate contrast in texture and taste. Molded in a savarin shape, it’s elegant, rich, and perfect for special occasions or to impress your guests with a professional-style dessert.
Ingredients
🍰 Hazelnut Sponge Base
- 1 egg
- 15 g honey
- 25 g sugar
- 15 g hazelnut flour
- 1.5 g baking powder
- 24 g flour
- 5 g unsweetened cocoa powder
- 24 g heavy cream
- 28 g butter
- 13 g dark chocolate
- A few whole hazelnuts
🍫 Three Chocolate Mousses
- 3 g gelatin 1 g per mousse, 200 bloom
- 120 g whole milk divided into 3 portions
- 245 g heavy cream whipped, divided into 3 portions
- 60 g Dulcey chocolate
- 60 g milk chocolate
- 40 g dark chocolate
✨ Milk Chocolate Mirror Glaze
- 105 g water
- 165 g sugar
- 35 g glucose syrup
- 105 g cream
- 150 g milk chocolate
- 9 g powdered gelatin + 54 g cold water
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Instructions
1️⃣ Hazelnut Sponge
- Preheat oven to 160°C (320°F).
- Whisk egg, honey, and sugar until light.
- Add hazelnut flour, baking powder, flour, and cocoa powder.
- Melt butter, dark chocolate, and cream together, then fold into batter.
- Pour into an 18 cm round mold, sprinkle with hazelnuts.
- Bake for 20 minutes. Let cool, then cut a 6 cm hole from center using a cutter.
2️⃣ Dulcey Chocolate Mousse
- Soften 1 g gelatin in cold water.
- Melt Dulcey chocolate.
- Heat 40 g milk, add gelatin off heat.
- Pour over chocolate, mix until smooth.
- Fold in 80 g whipped cream.
- Pour into silicone savarin mold, freeze 30 minutes.
3️⃣ Milk Chocolate Mousse
- Repeat the above steps using:
- 60 g milk chocolate
- 1 g gelatin
- 40 g milk
- 80 g whipped cream
- → Pour over Dulcey layer, freeze 30 minutes.
4️⃣ Dark Chocolate Mousse
- Repeat the steps using:
- 40 g dark chocolate
- 1 g gelatin
- 40 g milk
- 80 g whipped cream
- → Pour over milk chocolate layer, press sponge gently on top.
- → Freeze overnight.
5️⃣ Milk Chocolate Glaze
- Hydrate gelatin in cold water.
- Heat cream.
- In a pan, heat water, sugar, and glucose to 103°C (217°F).
- Add cream and gelatin.
- Pour over chopped chocolate, blend with hand mixer (no air bubbles).
- Use at 30–33°C.
6️⃣ Glazing & Serving
- Unmold frozen entremet, place on rack.
- Pour glaze evenly to coat.
- Let thaw for 2–3 hours at room temp or 6–7 hours in fridge.
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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.