Chocolate entremet recipe

Fall is here, I don't know where Summer goes. It seems just like yesterday when the warm weather is here. The temperature is now noticeably different here. It is getting dark sooner too. My portable heater is still on everyday and a wool jacket to keep me warm under the unbelievable cold AC in my office. It's been busy too, super busy. Somehow I find myself baking cake after cake every week too, from my nieces' and nephews' birthdays, all other family birthday, coworkers, celebrations here…

Such an extravagant treat needs a touch of gold. It’s only appropriate. Chocolate mousse entremet is my favourite of all my favourite chocolate desserts. This is a deceptively light but incredibly rich dessert. A single serve will guarantee to keep chocolate craving at bay for a while. It’s not something that I indulge often, which makes it special when I do. There are 5 components to this entremet; chocolate sponge, chocolate syrup, chocolate mousse, chocolate sauce and chocolate glaze. I…

This entremet was design for a friend's birthday who loves mousse, chocolate, hazelnut and creme brulee. It tastes just like deluxe version of Ferrero Rocher! The following recipe is for a large 24cm diameter entremet suitable for 30-40 people. The entremet includes 20cm diameter inserts Duration: 1 night, 1 day and 1 morning.

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The peanut butter and dark chocolate mousse cake of dreams! If you are a fan of Reese’s Peanut Butter Cups then this cake is for you! A crunchy dark chocolate and salted peanuts crunch layer, a delicious peanut butter layer, and a smooth dark chocolate mousse, and lastly topped off with a shiny cacao glaze!

This Chocolate Bomb is a rich chocolate dessert. Made of chocolate mousse, dulce de leche, and chocolate cake. Topped with chocolate ganache.

Step-by-step guide to a beautiful eclipse espresso caramel entremet (multi layer mousse cake) using a Silikomart mold. Delicious and fancy!

Seven chocolaty layers of bliss. A take on legendary French pastry chef Pierre Herme’s “sweet pleasure” dessert, Plaisir sucré.

So pretty yet so simple to make, the chocolate spiral takes this dessert from beautiful to stunning in just a few seconds.

Assembly : Once the cake is cooked and cold, cut out circles with a 14 cm cutter. Use a piping bag with no nozzle to unevenly pipe around 100 g of Orange Pa