Royal Chocolate Entremet with Double Chocolate Swirl – A Regal Dessert for Chocolate Lovers
1. An elegant royal chocolate entremet with almond dacquoise, praline crunch, dark chocolate mousse, and a two-chocolate swirl topping.2. Make a show-stopping chocolate entremet with a rich praline crunch base, glossy dark glaze, and a creamy swirl of milk and dark chocolate crémeux.This Royal Chocolate Entremet with its mesmerizing swirl topper is the kind of dessert that turns any occasion into a celebration. Originally created for a birthday, this entremet brings together everything a chocolate lover dreams of: a tender almond dacquoise, a crisp praline crunch layer, a silky and intense dark chocolate mousse, and a shiny dark chocolate mirror glaze. What truly sets it apart is the elegant swirl made of milk and dark chocolate crémeux, frozen into a 3D mold and set beautifully atop the glazed cake. The layers are refined, balanced, and deeply flavorful — a tribute to French pastry tradition. Whether you're crafting it for a birthday, celebration, or simply to impress, this dessert is well worth the effort, delivering both beauty and indulgence in every slice.
Servings 8 people
Ingredients
🌰 Almond Dacquoise
- 44 g egg whites
- 14 g granulated sugar
- 40 g powdered sugar
- 34 g almond flour
🍫 Praline Crunch Layer
- 52 g praline paste
- 40 g milk chocolate
- 45 g chocolate feuillantine crushed chocolate crêpes or wafers
🍫 Dark Chocolate Mousse
- 75 g whole milk
- 200 g dark chocolate
- 300 g heavy cream whipped
🍫 Double Chocolate Cremeux Swirl
- 1 egg yolk
- 7 g sugar
- 75 g heavy cream
- 25 g milk chocolate
- 25 g dark chocolate
✨ Dark Chocolate Mirror Glaze
- 70 g water
- 110 g sugar
- 23 g glucose syrup
- 70 g cream
- 100 g dark chocolate
- 6 g gelatin 200 bloom
🥜 Decoration
- Whole and chopped roasted hazelnuts
Instructions
Almond Dacquoise
- Preheat oven to 170°C.
- Whip egg whites, gradually adding granulated sugar until stiff peaks form.
- Gently fold in the sifted powdered sugar and almond flour using a spatula.
- Pipe or spread the batter into a 16 cm ring mold.
- Bake for 15–20 minutes. Cool completely.
Praline Crunch
- Melt the milk chocolate.
- Stir in the praline paste and crushed crêpes dentelles.
- Spread evenly over the cooled dacquoise.
- Freeze for at least 1 hour.
Dark Chocolate Mousse
- Melt the dark chocolate.
- Boil the milk and pour it over the chocolate to make a ganache.
- Cool to about 55°C, then gently fold in the whipped cream in batches.
- Pour the mousse into the silicone mold.
- Insert the frozen dacquoise/praline disk (crunch side down), press slightly to ensure mousse rises on the sides.
- Smooth the surface and freeze overnight.
Double Chocolate Crémeux Swirl
- Boil the cream.
- Whisk the egg yolk and sugar in a bowl.
- Temper the yolks with half the hot cream, mix, then return to the heat with the remaining cream.
- Cook to 83–85°C.
- Pour over the two types of chopped chocolate, stir until smooth.
- Pour into a 3D swirl silicone mold placed on a tray.
- Cool, then freeze overnight.
Dark Chocolate Mirror Glaze
- Soak gelatin in cold water.
- Heat cream.
- In a saucepan, heat water, sugar, and glucose to 103°C.
- Remove from heat, stir in hot cream and drained gelatin.
- Pour over chopped chocolate and emulsify with immersion blender (avoid air bubbles).
- Let cool to 30–33°C before use.
Assembly & Glazing
- Unmold the frozen entremet and place on a glazing rack.
- Pour the mirror glaze evenly over the top.
- Chill the glazed entremet in the fridge for at least 1 hour.
- Unmold the frozen crémeux swirl and gently place it on top of the entremet.
Finishing Touches
- Garnish the sides with chopped roasted hazelnuts.
- Add whole hazelnuts around or on the swirl for extra decoration.
- Let the entremet thaw in the fridge overnight or at least 6–8 hours before serving.
