Halloween Black Forest Entremet – A Spooky-Chic Dessert with Cherry & Dark Chocolate

With a hauntingly delicious Black Forest-style entremet layered with cherry confit, vanilla Namelaka, chocolate sponge, and dark chocolate mousse.

This festive Halloween entremet brings together rich dark chocolate, silky vanilla cream, and tart cherry confit for an elegant twist on the Black Forest classic.

When Halloween meets French pastry artistry, magic happens. This Halloween Black Forest Entremet is a bold reinterpretation of the classic Forêt Noire, perfect for the spooky season. Layers of airy cocoa sponge, creamy vanilla Namelaka, tangy cherry confit, and luscious dark chocolate mousse come together over a crunchy chocolate base. The final touch? A glossy dark chocolate mirror glaze that turns this dessert into a show-stopping centerpiece for your Halloween table. Elegant, festive, and full of flavor, it’s the ideal treat for chocolate and cherry lovers alike.

Course Dessert

Cuisine French

Keyword cake, individual desserts, pastry, Pistachio Orange Cake, recipes

Prep Time 1 25

Cook Time 30

Servings People

Ingredients

🕯️ Dark Chocolate Mirror Glaze

90 g sugar
90 g glucose
50 g water
90 g dark chocolate 72% Ebène Weiss
3 gelatin sheets
40 g unsweetened condensed milk

👻 Vanilla Namelaka

75 g heavy cream
45 g milk
¾ gelatin sheet
70 g white chocolate 34% Weiss
1 Madagascar vanilla bean

🕷️ Chocolate Crunch Base

50 g cocoa sablé biscuits
25 g dark chocolate Ebène Weiss 72%
1 tbsp almond-hazelnut praliné

🧁 Cocoa Sponge Cake

1 large egg
35 g all-purpose flour
40 g sugar
10 g unsweetened cocoa powder
Pinch of baking powder

🩸 Cherry Confit

400 g sour cherries griottes
40 g sugar
2.5 gelatin sheets

🎃 Dark Chocolate Mousse

400 g heavy cream
200 g dark chocolate 72% Ebène Weiss

Instructions

🍫 Dark Chocolate Mirror Glaze – Day Before

Heat sugar, glucose, and water to 103°C.
Pour over condensed milk, add softened gelatin, then stir in the chocolate.
Blend until smooth, strain to remove air bubbles.
Cover and refrigerate overnight.
🍦 Vanilla Namelaka – Day Before
Melt white chocolate. Heat milk, add softened gelatin, and combine with chocolate.
Stir in cream and vanilla.
Cover with plastic wrap (contact film) and refrigerate overnight.

🍪 Chocolate Crunch Base

Melt chocolate with praliné, stir in crushed cocoa sablé biscuits.
Press into a 16 cm ring and refrigerate.

🍰 Cocoa Sponge Cake

Whisk egg and sugar until pale and tripled in volume.
Gently fold in sifted flour, baking powder, and cocoa.
Pour into a 16 cm ring and bake at 180°C for 15 minutes.
Cool and cut into two discs.

🍒 Cherry Confit

Cook cherries with sugar over low heat until softened.
Blend roughly, then add softened gelatin.
Let cool before using.

🧊 Assembly – Insert (Montage 1)

Layer the crunch base, one sponge disc, half of the cherry confit.
Pipe vanilla Namelaka over the confit. Freeze for 1–2 hours.
Add remaining confit, second sponge disc.
Freeze the insert at least 5 hours.

🍫 Chocolate Mousse

Heat 100g of cream to a boil and pour over melted chocolate.
Whip the remaining 300g cream to soft peaks.
When the ganache reaches ~45°C, fold in the whipped cream.
Pour mousse into an 18 cm ring with acetate lining, then insert the frozen core.
Smooth the top and freeze overnight.

👻 Final Assembly – Day of Serving

Warm glaze to 37°C.
Unmold frozen entremet and glaze it evenly.
Refrigerate 6–7 hours before serving.