Cherry, Dark Chocolate, and Almond Entremet – A Refined Trio in Every Bite
This cherry, dark chocolate, and almond entremet features a soft almond biscuit, white chocolate cherry mousse, dark chocolate mousse, and glossy chocolate glaze.This elegant Cherry Chocolate Almond Entremet is a delightful twist on the classic dark chocolate dessert. Combining the richness of dark chocolate mousse, the light fruitiness of cherry-infused white chocolate mousse, and the subtle nuttiness of a moist almond sponge, this dessert offers balance in both flavor and texture. Encased in a smooth, mirror-like dark chocolate glaze and topped with toasted almonds and cocoa nibs, it’s a visual and gustatory masterpiece. Whether you're looking to surprise guests or explore a new flavor combination, this entremet is worth every step. A great make-ahead dessert perfect for holidays, birthdays, or dinner parties.
Servings 12 People
Ingredients
🍒 Cherry & White Chocolate Mousse (Insert)
- 1 g gelatin ½ sheet
- 40 g milk
- 85 g heavy cream for whipping
- 60 g white chocolate
- 90 g pitted cherries in syrup or fresh, soaked in liqueur like Cointreau – optional
🍫 Almond Chocolate Sponge (J-1)
- 1 egg
- 15 g honey
- 25 g sugar
- 15 g hazelnut powder
- 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 flaked almonds
🍫 Dark Chocolate Mousse (J-1)
- 2 g gelatin 1 sheet
- 80 g milk
- 170 g heavy cream for whipping
- 80 g dark chocolate
🍫 Dark Chocolate Mirror Glaze (Day of Serving)
- 100 g sugar
- 100 g glucose syrup
- 50 g water
- 70 g heavy cream
- 100 g dark chocolate
- 6 g gelatin 3 sheets
🔧 Decoration
- Toasted flaked almonds
- Cocoa nibs grué de cacao
Instructions
🔹 Cherry & White Chocolate Mousse (Insert – J-2)
- Whip the 85 g cream to soft peaks. Chill.
- Soak gelatin in cold water.
- Melt white chocolate.
- Heat milk and add squeezed gelatin off the heat. Mix well.
- Pour warm milk over chocolate. Stir to combine.
- Allow to cool slightly, then fold in whipped cream.
- Line a 16 cm ring with plastic wrap and rhodoïd.
- Pour mousse in and gently place drained cherries evenly.
- Freeze overnight.
🔹 Almond Chocolate Sponge (J-1)
- Preheat oven to 160°C.
- Whisk egg, honey, and sugar until combined.
- Add hazelnut powder, flour, cocoa, and baking powder. Mix well.
- Melt chocolate, butter, and cream together.
- Add melted mixture to the batter. Stir gently.
- Pour into a lined 18 cm ring or mold.
- Sprinkle with flaked almonds.
- Bake for ~20 minutes. Cool completely.
🔹 Dark Chocolate Mousse (J-1)
- Whip 170 g cream to soft peaks. Chill.
- Soak gelatin in cold water.
- Melt chocolate.
- Heat milk and add gelatin. Stir to dissolve.
- Pour over melted chocolate and combine.
- Cool to lukewarm and fold in whipped cream.
🏗️ Assembly (J-1)
- Pour half the dark chocolate mousse into a 18 cm silicone mold.
- Unmold the frozen cherry-white chocolate insert and place it in the center.
- Pour remaining chocolate mousse over the insert.
- Add the sponge cake layer on top, gently pressing it in.
- Smooth the top and freeze overnight.
✨ Mirror Glaze (Day of Serving)
- Soak gelatin in cold water.
- In a bowl, add chopped chocolate and heavy cream.
- In a saucepan, heat sugar, water, and glucose to 103°C.
- Pour hot syrup over the chocolate mixture. Add gelatin and stir.
- Blend with immersion blender without incorporating air (keep blender submerged).
- Let glaze cool to 35–38°C.
- Unmold the entremet and place it on a rack with a tray underneath.
- Pour glaze over in a single motion. Let set.
🎨 Final Touches
- Toast almond flakes at 160°C for 10–15 minutes.
- Sprinkle toasted almonds and cocoa nibs around the base or on top.
- Transfer the glazed entremet to a serving plate and thaw in the fridge for 6 hours before serving.
