Milk Chocolate Finger Entremets – Pure Elegance in Every Bite

Refined finger entremets made with milk chocolate mousse, creamy Namelaka, glossy glaze, and cocoa shortcrust—perfect for chocolate lovers!

Discover these elegant milk chocolate finger desserts with layers of mousse, ganache, mirror glaze, and crisp cocoa pastry. A gourmet treat for every occasion.

If you’re a true chocolate lover, these Milk Chocolate Finger Entremets will quickly become your new obsession. With their sophisticated shape and layered composition, they’re a delight both visually and in flavor. Each finger is built with a crunchy cocoa shortcrust base, a soft milk chocolate Namelaka insert, a luscious mousse, and a shiny mirror glaze. Finally, they’re finished with a swirl of whipped ganache for a luxurious touch. Perfect for upscale buffets, special occasions, or just a weekend indulgence, this recipe yields 10 to 12 refined finger desserts that look like they came from a boutique pâtisserie.

Course Dessert

Prep Time 1 30

Cook Time 25

Servings People

Ingredients

🍫 Cocoa Shortcrust (Pâte Sucrée Cacao)

30 g egg
45 g icing sugar
115 g flour
15 g unsweetened cocoa powder
15 g hazelnut flour
55 g butter

🍮 Milk Chocolate Namelaka

65 g heavy cream
55 g milk
1 gelatin sheet
75 g milk chocolate

🍫 Milk Chocolate Mousse

185 g milk chocolate
30 g milk
250 g heavy cream

✨ Milk Chocolate Mirror Glaze

95 g sugar
95 g glucose
40 g water
95 g milk chocolate
3.5 gelatin sheets
50 g unsweetened condensed milk

🍯 Milk Chocolate Whipped Ganache

50 g milk chocolate
120 g heavy cream
5 g honey or glucose

Instructions

Cocoa Shortcrust

Mix sugar, flour, cocoa powder, and hazelnut flour.
Add the egg, then the butter, and mix by hand or with a stand mixer until sandy.
Form into a ball and chill for 30 minutes.
Roll out the dough and use a "fashion éclair" cutter to form 12 large and 12 small finger shapes.
Chill for 2 hours. Bake at 170°C for 15 minutes with a silicone mat on top.

Milk Chocolate Namelaka

Melt the chocolate.
Heat the milk and dissolve the rehydrated gelatin in it.
Pour over the chocolate and blend to a smooth ganache.
Add cream, mix well, and pour into a frame at 0.5–1 cm height.
Freeze for at least 4 hours before inserting into the mousse.

Milk Chocolate Mousse

Melt chocolate with half the milk, stir well, then add the rest of the hot milk.
Once cooled to 25°C, fold in whipped cream (soft peaks).
Fill finger molds halfway with mousse.
Cut the frozen Namelaka with a finger-shaped cutter and insert into the mousse.
Cover with more mousse and freeze overnight.

Mirror Glaze

Heat sugar, glucose, and water to 103°C.
Pour over the condensed milk, then add gelatin.
Add chocolate and blend thoroughly.
Strain to remove air bubbles.
Let rest overnight.

Whipped Ganache

Melt chocolate.
Heat 1/3 of the cream with honey, pour over chocolate, and mix.
Add the remaining cold cream, mix, and chill overnight.

Assembly

Warm the glaze to 37°C.
Unmold the frozen fingers and glaze them.
Whip the ganache and pipe onto the cocoa shortcrust bases.
Place glazed fingers on top and decorate as desired.
Refrigerate for 4 hours before serving.